MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chana Masala
Categories: Vegetables, Beans, Herbs, Chilies
Yield: 4 Servings
2 tb Ghee or neutral oil
1 tb Garlic paste or fresh grated
- garlic
1 tb Ginger paste or fresh grated
- ginger; plus:
More fresh ginger; peeled,
- sliced in matchsticks,
- to serve
1 md Red onion; peeled,
- fine chopped
2 Thai green or bird's eye
- chilies; chopped
1 ts Cumin seeds
1/4 ts Ground turmeric
1/2 ts Ground coriander
1 ts Kashmiri or other hot red
- chile powder
4 Roma tomatoes; fine chopped
3/4 ts Fine sea salt
30 oz Chickpeas (2 cans); drained
2 c Unsalted chicken stock,
- vegetable stock, or water
3/4 ts Garam masala
2 tb Cilantro; chopped
Rice or roti; to serve
- (optional)
Lemon wedges; to serve
- (optional)
In a medium pot, melt ghee on medium heat. Once melted, stir in the
garlic, ginger, and onion. Continue cooking, stirring occasionally,
until the onion softens, 5 to 7 minutes. Stir in the green chilies,
cumin, turmeric, coriander, and chile powder. Continue stirring for
30 seconds so the spices don't burn. Add the tomatoes and their
juices and salt. Increase the heat to high and cook, stirring
often, until the mixture is jammy, 5 to 7 minutes.
Stir in the chickpeas and stock. Bring to a boil, then reduce heat
and simmer until the mixture has thickened slightly, 5 to
7 minutes. With the back of a spoon, smash some of the chickpeas
against the inside of the pot to thicken the mixture; continue
smashing until it reaches the desired thickness.
Sprinkle with garam masala and top with cilantro and ginger. If
desired, serve rice or roti and lemon wedges alongside.
Recipe by Zainab Shah
Recipe FROM:
https://cooking.nytimes.com
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