Saturday, August 29, 2009

Chana Masala

Chana Masala aka Chickpea Curry
Bhavini Patel
6 servings

1, 29 oz can of chickpeas (or two 15 oz cans), rinsed and drained
1 small onion, pureed
4 roma tomatoes, pureed
2 medium red (new) potatoes
cumin seeds
cinnamon stick, broken in half
whole cloves
mustard seeds
2 tsp fresh ginger, minced
2 tsp fresh garlic, minced (can use 4 tsp ginger garlic paste instead of fresh ginger and garlic)
2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala (1/2 tsp if heat sensitive)
1/2 tsp turmeric powder
1/2 tsp red chili powder
salt, to taste
cilantro, chopped
juice of one lime

Boil the potatoes, skins on, until cooked through. You can also microwave them. (Make sure a fork can easily be poked into the potato.) Set aside to cool. When cool, peel off the skin and cut up the potato. I used a potato ricer, but Bhavini just holds the potato in one hand and a knife in the other and kind of shaves pieces off. Pour some oil in a pan on medium heat. Use a wok if you have one. When hot, add a pinch of cumin seeds, mustard seeds, cinnamon pieces, and about 8-10 cloves. Let them sizzle for about a minute. Add the ginger and garlic. Let it sit sizzle for a minute or two. Add pureed onion, and let it sit for a minute. Add cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Let sit for 2 to 3 minutes, covered. Add pureed tomatoes. Let sit for five minutes, covered. Add chickpeas and potatoes. Garnish with cilantro and lime juice. Serve with rice or naan.

*This picture is thicker (less saucier) than how it should be. I used 2 big cans of chickpeas in the above picture, but I now use one can (29 oz).

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