Channa Masala, Chole, Chickpeas curry… Nope! I am not giving out the aliases for channa masala. I am officially experiencing the writer’s block! I typed out the aliases looking for inspiration. May be the spelling or the pattern of the word would inspire me? Sigh!
I think it’s important to give you guys, an insight into the recipe and of course my thoughts. I have never been a writer. I can come with an idea & words too but stringing them together does not come as naturally though. But, blogging over 75 recipes, I have bettered the art of expressing myself. Although, I still have, “Miles to go before I sleep; And miles to go before I sleep –Robert Frost”. I love this line and I can easily go off tangent discussing life and philosophy.
Deep Breath, staring into the picture; and… back to channa masala.
There are a few things I have discovered about channa:
- They are also called Garbanzo beans
- They are one of those few things like rice and bread that is loved and eaten in all parts of the world
- Apart from the authentic Punjabi Channa Masala (from India), I have learnt a few other recipes recently. I shall share them with you guys one at a time.
And yes, my last recipe was for vegan burger (The World’s Best Veggie Burger) patty made of chickpeas and soy chunks.
Have any of you cooked chickpeas curry before and experienced this? The chickpeas tend to remain separated from the curry. As in, you can never taste the flavor of the curry when you pop only the chickpeas into your mouth. One of the solutions is over-cooking them to an almost mushy consistency for better flavor absorption. But what is you want them to retain their shape yet they have to be full of flavor?
My friend’s mom, a very sweet Punjabi lady taught me this trick. What is it? Cook the chickpeas (even if you are using canned ones) before you add them into the curry. Cook them with a bay leaf, cinnamon, diced onions and wait for it… A tea bag! That’s right! A tea bag!
Try this and not only does your curry develop an intense color, the chickpeas retain shape but suddenly become almost porous to absorption of the flavors from the curry.
I don’t know if the aliases for channa masala inspired me or the lines from the poet did, but I guess I was able to express myself after all! 🙂 Here’s the recipe for: