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.
Chopped, diced and grated.
Cooked the onions…
with the garlic, ginger and red chile pepper.
Gathered the beautiful spices.
The spices were added to the onions, garlic, ginger and red chile pepper.
While that was cooking, the chick peas were drained.
Got the tomatoes too…
And chopped them.
After five minutes, the water was added.
The tomatoes went in.
As did the chick peas.
Simmered to 15 minutes.
Chana masala, served on basmati rice with Major Grey chutney.
The recipe, via the Serious Eats website, is from the doyenne of Indian cookery, Madhur Jaffrey.
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
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.