Chickpea Curry / Channa Masala
Serves 4 to 5

1 medium onion, quartered
3 to 4 cloves of garlic, peeled and quartered
1 inch of fresh ginger, peeled and cut into several pieces
2 tsps ground coriander
1 tsps ground cumin
1/4 tsp ground cayenne pepper (amount depends upon your taste)

1 Tbsp vegetable oil
1 tsp mustard seeds
4 to 5 curry leaves
2 medium onions, one quartered and one chopped
  Salt
1 tsp ground turmeric
2 tsps paprika
1/4 tsp ground pepper
1 large tomato, chopped
2 to 3 cups cooked or canned chickpeas, rinsed and drained
1/2 to 1 cup water
1 large potato, cooked and cubed
1 tsp garam masala

In a blender, add the first 6 ingredients and puree.

Heat oil in a large skillet. Add mustard seeds and curry leaves to pan and let sputter. Add chopped onion and sprinkle with just a dash of salt. Sauté over a medium heat until limp and slightly translucent. Or can cover pan and turn down heat to let onions cook.

Turn heat to medium. Add turmeric, paprika and pepper. Stir for a minute. Add paste from blender.  Let this cook, stirring frequently, until sauce turns a slightly darker color.

Add tomatoes. Cook the tomatoes until softened lightly.  Add chickpeas and water and stir.  Add potato cubes.  Cook for 5 to 10 minutes, stirring to prevent sticking.  Sprinkle in garam masala and let cook a few minutes more.

Serve with chapatis or rice or pooris.

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The Cook
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