Channa Masala

• 1 tablespoon vegetable oil
• 2 medium onions
• 1 garlic clove
• 1 hot green chili pepper
• 12 inch fresh ginger
• 12 teaspoon salt
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 (14 ounce) can diced tomatoes with juice
• 1 cup water
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 teaspoons ground roasted cumin seeds
• 1 tablespoon amchoor powder
• 2 teaspoons paprika
• 1 12 teaspoons garam masala
• 12 teaspoon salt
• 12 tablespoon dried fenugreek leaves
• 14 cup cream

1. Mince onion, garlic, pepper and ginger in food processor.
2. Heat oil in pan.
3. Fry onion mixture with salt, till dry and starting to brown.
4. Add coriander, cumin, amchoor, paprik, garam masala and tumeric.
5. Cook for another two minutes.
6. Add canned tomatoes and 1 cup of water.
7. Scrape loose bits on bottom.
8. Add chickpeas.
9. stir and simmer 15 minutes.
10. Add cream and dried leaves.
11. Cook another 5 -15 min on low.

vegetable oil, onions, garlic, green chili pepper, ginger, salt, ground coriander, ground cumin, ground turmeric, tomatoes, water, chickpeas, ground roasted cumin seeds, amchoor powder, paprika, garam masala, salt, fenugreek leaves, cream

Taken from www.food.com/recipe/channa-masala-457584 (may not work)