Well, I was really determined to post something so I decided to make chana masala, partly to use a pile of dried chick peas that I've had for awhile and also to use some spices I had bought in Berkeley at Vik's Chaathouse awhile back. I found a recipe off smittenkitchen.com that looked really doable and quite yummy.
Substitutions: I substituted a half lemon for the amchoor powder as she had suggested in the recipe. I also used a can of diced tomatoes that I cut up further. Instead of ground coriander, I had whole coriander that I tried to ground up, but that wasn't too successful. Next time, I'd definitely buy ground coriander. Also, I used 4 teaspoons of ground cumin instead of 2 tsp ground cumin and 2 tsp toasted cumin seeds.
The recipe is here: http://smittenkitchen.com/2010/02/chana-masala/. (picture is from my iPhone, so sorry for the quality)
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
No comments:
Post a Comment