[pb_row ][pb_column span="span12"][pb_heading el_title="Heading 1" tag="h2" text_align="inherit" font="custom" font_face_type="google fonts" font_face_value="Satisfy" font_size_value_="48" font_style="strong" color="#ffffff" border_bottom_style="solid" border_bottom_color="#000000" appearing_animation="0" ]Experience authentic Indian cooking with Shivani Dhamija[/pb_heading][/pb_column][/pb_row]

[pb_row ][pb_column span="span12"][pb_heading el_title="Channa Masala" tag="h1" text_align="inherit" font="custom" font_face_type="google fonts" font_face_value="Satisfy" font_size_value_="36" font_style="normal" color="#ffa909" border_bottom_style="solid" border_bottom_color="#000000" appearing_animation="0" ]Channa Masala[/pb_heading][pb_image el_title="Image 1" image_file="images/Channa-Masala_870x300.jpg" image_size="fullsize" link_type="no_link" image_container_style="no-styling" image_alignment="inherit" appearing_animation="0" ][/pb_image][/pb_column][/pb_row][pb_row background="none" border_width_value_="0" border_style="solid" border_color="#000" width_unit="%" div_padding_top="30" div_padding_right="10" div_padding_bottom="10" div_padding_left="10" ][pb_column span="span6"][pb_text el_title="Ingredients" width_unit="%" enable_dropcap="no" appearing_animation="0" ]

Ingredients

  • 1 tablespoon Vegetable oil/ Butter/ Canola Oil
  • 1 large onion, chopped
  • 2 to 3 garlic cloves, minced
  • One can chickpeas, drained and rinsed
  • ½ tsp Sk’s garam masala
  • 1 ½ teaspoon Sk’s Curry Masala
  • 2 teaspoons grated fresh or jarred ginger
  • 2 large tomatoes, diced
  • 1 tablespoon lemon juice
  • 1/4 cup minced fresh cilantro, or to taste (optional)
  • Salt to taste

[/pb_text][/pb_column][pb_column span="span6"][pb_text el_title="Ingredients 2" width_unit="%" enable_dropcap="no" appearing_animation="0" ]

Preparation

  1. Heat the oil in a wide skillet. Add ginger and garlic sauté it till they start turning brown
  2. Add the onion and sauté until translucent.
  3. Time to add tomatoes and Sk’s Curry powder.
  4. Saute the onion tomato paste till it becomes totally mushy and starts oozing butter from sides.
  5. Add the chickpeas then cook over medium-low heat for 10 minutes, stirring frequently.
  6. This should be moist and stewlike, but not soupy; add a little more water, if needed.
  7. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

[/pb_text][/pb_column][/pb_row]

[pb_row][pb_column span="span12"][pb_text div_margin_top="40" div_margin_bottom="40" width_unit="%" enable_dropcap="no" appearing_animation="0" css_suffix="container" ]

 

[/pb_text][/pb_column][/pb_row]

Featured Services

Contact Us

[pb_row][pb_column span="span12"][pb_text width_unit="%" enable_dropcap="no" appearing_animation="0" ]

Shivani's Kitchen

Call 902-482-7714
Text 902-412-7072
Email

Mailing Address
16 Tayberry Court
Halifax, Nova Scotia
B3S 1L1

[/pb_text][/pb_column][/pb_row]

© 2017 Shivani's Kitchen. All Rights Reserved. Designed Elizabeth Munro www.bayshorewebdesign.ca