Vegetariotard (joejack) wrote in vegancooking,

Chana Masala

This is a simple, classic and tasty north Indian dish. Pretty standard, but here is the way I like to do it:

2 cans of chickpeas, or half of one of the mega cans, drained and rinsed
8 roma tomatoes
1 small onion
5 cloves of garlic
2 green chillies
1 half tsp each of pepper and coriander whole or ground
1 tsp - 1 and a half tsps of cumin seeds
1 tsp turmeric (I often use a little more)
1 tsp of garam masala
a pich of asafoetida (optional, if you can get it)
1 tsp of kasoori methi (fenugreek leaves, also optional and not always available)
About a tablespoon of chopped coriander leaf, or use some to garnish if you like (also optional)
salt to taste
oil for sauteing
3/4 of a cup of water

Chop the garlic, chillies and onions finely, then chop your tomatoes up. Heat up some oil, and add the cumin seeds to the hot oil until they start to crackle, adding your asafoetida at this point if using. Then add the chillies, garlic and onion and saute until they just start to caramelize. While this is going on, grind the peper and coriander if you're using whole stuff. As the garlic and onions begin to caramelize, add the coriander, pepper and turmeric, along with the tomatoes. Cook that up until it reduces just a little, and then add the water and chickpeas, and cook until the sauce has thickened nicely. You want it not dry, but not watery. Right at the end, add the salt, garam masala, coriander and methi leaves, stir around a bit, and serve. It's good alone or with rice. I like to huck some mustard seeds in it sometimes.
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