CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
CHICKPEA AND ARTICHOKE MASALA
A great meatless/vegetarian main entree. Courtesy of Aarti Sequeira. Food Network. I found the need to use more gram masala. I also used 8 oz. can tomato sauce because I have done this is the past with my grilled chicken tikka masala recipe. I thought it worked well. I also simmered longer than the suggested 10 minutes. Serve over basmati rice or scoop it up with Naan UPDATE: 2/11/11. I made this for the 2nd time. I just can't get enough of it! I added 1/2 serrano chili for a bit of heat, oh my what a fabulous addition to this recipe!
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a food processor or blender until smooth. I may be slightly textured.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds (and optional serrano chili). Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes. I sauteed longer until the onions softened.
- Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.
- Then add the yogurt, a little at a time so it doesn't curdle. NOTE: I temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.
- Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. I simmered 30-40 up to 60 minutes. Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.
- GARLIC GINGER PASTE:.
- 1/2 cup cloves garlic, whole.
- 1/2 cup fresh ginger, peeled, 1/2-inch slices.
- 1/4 cup canola oil.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
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