Channa Tikka Masala | Cookdtv

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Name: Channa Tikka Masala
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4
Ingredients: Goya Low Sodium Chick Peas; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt, 26 Ounce; La Tourangelle French Infused Herbs De Provence Oil; Cebollitas Bunch; Spice World Ginger, Minced; Elephant Garlic; Chi-Chi's Chi Chi Green Chillies Diced; Mutti Tomato Puree; Talking Rain AQA Water, 9.5 pH; Talking Rain AQA Water, 9.5 pH; Laxmi Red Chilli Powder; 24 Mantra Powder, Organic, Coriander; 24 Mantra Powder, Organic, Cumin; SWAD Garam Masala Powder; O Organics Coconut Milk, Organic, Light; Dion Coriander Leaves; Morton Iodized Salt, 26 Ounce

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Channa Tikka Masala

Serves 48 mins prep20 mins cook

A comforting vegan dish made with chickpeas and spices in a rich tomato and coconut milk sauce. Perfect to serve with rice.

0 servings

What you need

cup chick peas

cup water

tsp salt

La Tourangelle French Infused Herbs De Provence Oil

tbsp oil

onion

tbsp ginger

tbsp garlic

green chilli

cup tomato puree

cup water

tsp red chilli

tsp coriander powder

tsp cumin powder

tsp garam masala

cup coconut milk

tbsp fresh coriander leaves

tsp salt

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Instructions

1: Wash and soak the chickpeas for 6-8 hours (preferably overnight) and strain them.

2: To a pressure cooker, add the chickpeas, water, and salt.

3: Pressure cook the chickpeas for 6 whistles and take it off the flame.

4: Let the pressure reduce gradually.

5: In another pan, add oil and heat it up.

6: Add ginger, garlic, and onions. Sauté till the onions turn light brown.

7: Add the tomato puree and masala powders. Mix well.

8: Add water, mix well, bring to a boil, and lower the flame.

9: Cover and cook the tomato puree for 5 minutes.

10: Add the boiled chickpeas, mix well.

11: Season the mixture.

12: Finally, add coconut milk and coriander leaves. Mix well.

13: Take it off the flame. Garnish with coriander leaves and serve hot with rice.

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