I am so excited about today’s guest blog. I met Anita Alamshaw years ago through my sister-in-law. She is such an amazing person as is the rest of her family. Anita’s father, a Hematologist, came to the hospital to provide his expertise when my son was born and was sent to the NICU with a blood disorder (that he thankfully recovered from). I have also called her husband (an MD) more times than I’d like to admit for medical advice. The Alamshaw family is so giving.
I addition to being a mother and wife, Anita is Healthcare Executive and is passionate about health and cooking. We both wish we lived closer to each other because she is in the kitchen experimenting and cooking just as much as I am. I would love to be able to pop in for some Indian Cuisine cooking lessons.
When my sister-in-law was in town recently she went to Anita’s for a home cooked Indian meal. She came home with a bag full of food for me to try and it was all so good. I absolutely fell in love with Anita’s Channa Masala and asked her to share the recipe. She has graciously agreed to allow me to share the recipe with all of you. It is sooooo good.
1-15oz Can of Garbanzo Beans
1 Medium Onion (chopped-small)
2 Tomatoes (chopped)
2 Cloves of Garlic (minced)
1t Whole Cumin seeds
1.5t Cumin powder
1t Coriander powder
.5t Turmeric powder
1-2t Chili powder
1T Tomato paste
1T Plain yogurt (optional)
1t Cilantro (chopped) for garnish
Rinse canned garbanzo beans with water
Heat oil in pan (medium heat) then add: whole cumin seeds, onions, garlic. Sauté until golden brown.
Add tomatoes to mixture and sauté until it cooks and becomes a nice gravy
Add garbanzo beans along with all remaining ingredients: cumin, coriander, turmeric, chili powder, salt, tomato paste, yogurt (optional)
Mix well, low-medium heat, cover and let simmer for 15 minutes
Garnish with fresh chopped cilantro
Can be served with: Brown Rice, Tortillas, Naan / Roti / Chapati (Indian breads)
For a printable version of this recipe click here.