Side Dish

Eggplant and Potato Channa Masala is for Side Dish.

Eggplant and Potato Channa Masala takes 30 minutes to prepare.

Eggplant and Potato Channa Masala takes 75 minutes to cook.

Eggplant and Potato Channa Masala makes 15 servings.

The ingredients for Eggplant and Potato Channa Masala are:

4 Tbsp Olive Oil
2 lg onions, diced
4 cloves of garlic, crushed
ground coriander, turmeric, mustard seed, ginger root, salt, pepper, cayanne (or paprika), and a dash of cumin. (You can also use a masala spice mix, which makes it easier, but still use fresh ginger.)
2 diced chili peppers (red, hot pepper, with seeds)
3 small potatoes, skinned and cut into very thin wedges
2 eggplants, diced (about 2 cups)
4-5 cups cooked chickpeas, with 1 cup reserved water from cooking
1 1/2 cup water
salt and pepper to taste
the juice of about 12 key limes (1/4 to 1/3 cup); or you can substitute a bit of amchoor powder

Here is how you make Eggplant and Potato Channa Masala:

Put the olive oil in a large pot and heat over medium heat. Add the onions and garlic, and cook until translucent. Add the coriander, mustard, tumeric, ginger, and cumin. Stir; heat on medium for about 5-7 minutes, or until fragrant. Add the cardamom and paprika/cayanne along with the chili peppers; add the salt and pepper. Heat for another 5 minutes. Add the eggplant and potato to the mixture, mix well, turning so that all of the vegetables are covered in the oil-onion-spice mixture. Cover with the lid propped open a small bit to let steam escape; cook for about 15 to 20 minutes, stirring occassionally, or until the eggplant has reduced in size. Add the chickpeas. Stir and turn again; add the tomatoes. Stir and cook for another 10 minutes, making sure the tomatoes brown. Add the liquids, and simmer on medium or low for about 30 mins, or until the dish has a stewy consistency. (To test, place a wooden spoon in the mixture and gently lift the spoon out sideways. If the broth coats the spoon and runs off slowly, you have a great texture; if the broth runs right off and leaves no residue, cook a bit longer on medium-low.) Add the lime juice or amchoor powder (for best flavor, juice the limes over the cooking veggies just before serving.) Taste; adjust salt. Serve as is or over rice. Makes about 15-20 servings, each 1 cup to 1.5 cups. Nice for a filling snack when you need something easy to grab, heat, and get back to life. Keeps well in the fridge, microwaves well, and is a good food to keep on hand when you feel like you want a lazy week. (*Note, I recommend starting with up to 2 tbsp of spices, but increase more if you want a more robust flavor. I find that if you fry the spices along with the onions, you get a stronger flavor. If you put them in during the tomato phase, you get a multi-layered flavor that changes over time and is quite complex.) Number of Servings: 15Recipe submitted by SparkPeople user ROLISIMO.

The nutritional information for Eggplant and Potato Channa Masala is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 227.6

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,177.2 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 8.4 g
• Protein: 7.1 g

Eggplant and Potato Channa Masala is Indian cuisine.