Chana Masala

I cook at home most of the time, so it’s a treat to go out to a restaurant for a meal. I ended up at a lovely Indian restaurant two times last week (it’s right across the road from the office), and was reminded of my fondness for this country’s food.

When I got some time away from work, I made chana masala, one of the best things I ate at the restaurant. This is not quite the same, but tasty nonetheless.

Here’s what happened.

Get the onions, garlic and ginger.

Onions, garlic and ginger.

Onions, garlic and ginger.

Chopped, diced and grated.

Ginger, hot red chile and garlic.

Ginger, hot red chile and garlic.

Cooked the onions…

Chopped onions, cooking.

Chopped onions, cooking.

with the garlic, ginger and red chile pepper.

Add the garlic, ginger and red chile.

Add the garlic, ginger and red chile.

Gathered the beautiful spices.

Coriander, cumin, turmeric, paprika and garam masala.

Coriander, cumin, turmeric, paprika and garam masala.

The spices were added to the onions, garlic, ginger and red chile pepper.

An aromatic mixture.

An aromatic mixture.

While that was cooking, the chick peas were drained.

Drain the chick peas.

Drain the chick peas.

Got the tomatoes too…

Tomatoes.

Tomatoes.

And chopped them.

Chopped tomatoes.

Chopped tomatoes.

After five minutes, the water was added.

Add the water (a whatfoodimade™ action shot!).

Add the water (a whatfoodimade™ action shot!).

The tomatoes went in.

Add the tomatoes,

Add the tomatoes,

As did the chick peas.

Add the chick peas (another whatfoodimade™ action shot!).

Add the chick peas (another whatfoodimade™ action shot!).

Simmered to 15 minutes.

Simmering.

Simmering.

Chana masala, served on basmati rice with Major Grey chutney.

Chana masala served on basmati rice with some chutney.

Chana masala served on basmati rice with some chutney.

 

The recipe, via the Serious Eats website, is from the doyenne of Indian cookery, Madhur Jaffrey.

http://www.seriouseats.com/recipes/2010/02/dinner-tonight-madhur-jaffrey-chana-masala-vegetarian-curry-recipe.html

Chana Masala

Ingredients

2 tablespoons neutral oil, such as canola
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, de-seeded and minced
1 tablespoon ground coriander
3 teaspoons ground cumin or 4 teaspoons cumin seeds, toasted and ground
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes or or 1 15-ounce can of whole tomatoes, chopped
2/3 cup water
2 15-ounce cans chickpeas, drained and rinsed
1/2 teaspoon salt
Juice of 1 lemon

Procedures

In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger, and green chile and cook until deep golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.

Add the tomatoes and water to deglaze the pan, then add the chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together, 15-20 minutes. If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste. Serve with rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s