Chana Masala
I don't know why I've always been scared of making Indian food, but NO MORE EXCUSES. I remembered to buy a bunch of spices when I was near a little Indian grocery store recently, so it was time to dive in. I handled it exactly the way anybody else would; I started with some internet searches then went, "OMG, THIS IS DUMB."
I pestered a co-worker for recipes instead. It required something that probably was borderline harrassment because "a little cumin, garlic, coriander ..." "A little" means so many things to so many people. I need measurements until I know what I'm doing.
I am now competent to stray from measurements. And, uh, y'all, THIS WAS EASY.
Chana Masala
Jasmine rice, prepared according to package instructions
2 tablespoons olive oil
1 teaspoon cumin seeds
1 yellow onion, finely chopped
1 tablespoon minced garlic
1 1/2 tablespoons minced ginger
1 green chile pepper, chopped (with seeds if you want to burn your face off)
1 teaspoon coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 cans (~14 oz) cans finely diced tomatoes
2 cans (~14 oz) chickpeas, drained and rinsed
Lemon juice
Cilantro, rinsed and chopped
1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and roast for 2-3 minutes, stirring constantly, until they are a nice golden color.
2. Add the onions, garlic, ginger, and pepper and sauté until the onions are clear (about 5 minutes), stirring frequently. Stir in the coriander, garam masala, turmeric, and salt and cook a few more minutes.
3. Add the diced tomatoes. Stir and smash the tomatoes while cooking them for a minute or two.
4. Raise the heat to medium high and add the chickpeas. Simmer for about 10 minutes, adding lemon juice and/or water if things start to seem too dry.
5. Serve over rice and garnish with cilantro, if you're one of those people who is on speaking terms with cilantro. I still am not, but only because it won't quit growing like a weed in my yard. Seriously, I can't seem to kill it.
Recipe
Reader Comments (1)
I've put this on our menu for February and will force TW to make some of her amazing Naan to go with it.