Chana masala
- Chana masala, the wildly standard dish from the Indian landmass product of chickpeas (chana) simmered in a very feisty, spice-forward pasta sauce. It's one in all those entryway preparations that introduce folks to the food of Asian nation and Islamic Republic of Pakistan, and i have enjoyed . I've had it in Prague. I've formed strong opinions, and there were a number of variables I wanted to get right for a go-to version I would make regularly in my own kitchen.
- Quick and simple chana masala instruction served over basmati rice. This spicy, hearty Indian dish is vegetarian and protein free. It makes great leftovers, too! Be sure to homework the ingredients beforehand, because the instruction moves quickly.
- INGREDIENTS
- 1 TABLESPOON OLIVE OIL
- 1 ½ teaspoons cumin seeds
- 1 yellow onion, chopped
- 1 tablespoon pressed or minced fresh garlic (about 5 cloves)
- 1 tablespoon peeled and minced fresh ginger
- 1 green Serrano pepper, minced
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground coriander
- ½ teaspoon ground turmeric
- ¾ teaspoon fine-grain sea salt
- 1 will (28 ounces) whole in the altogether tomatoes, with their juices
- 2 cans (14 ounces each) chickpeas (or three cups seared chickpeas), drained and rinsed
- 1 cup raw brown basmati rice, for serving (rice is elective, I like to cook extra rice to have on hand for other meals)
- Lemon wedges, for garnishing
- Fresh cilantro, chopped, for garnishing
- INSTRUCTIONS
- Cook the rice Bring a large pot of water to boil on the stove. Pour in the rice and give it a stir. Boil the rice for half-hour, then shut down the warmth and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
- Cook the chana masala: large saucepan, heat the oil over medium heat. When a drop of water sizzles upon touch the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a second or 2, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
- Raise the warmth to medium and stir within the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir within the garam masala , coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
- Add the whole peeled tomatoes and their juices. Use the rear of a picket spoon to interrupt the tomatoes apart. You can leave some chunks of tomato for texture.
- Raise the warmth to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for ten minutes or longer to permit the flavors to develop.
- Hope you love this recipe!
