Chana Masala



We've been on an Indian food kick lately. Spicy, fragrant, and filling - perfect for chilly fall nights. We're completely hooked on Kansas City's new Chai Shai restaurant for a quick fix. But this recipe for Chana Masala is easy to make at home and is currently on our menu list about every other week. If you've never made Indian food at home, this is a good place to start.


 The ingredients are familiar and available at most grocery stores. This recipe is not particularly spicy and you may want to pump it up a bit. Making it less spicy means we can try it out on Charlie. Most of the time, if a recipe has chickpeas, it is a hit with Charlie.










Chana Masala

Ingredients:
Good-quality olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 Tbs plain whole-milk yogurt, optional
A few lemon wedges, optional

Yield: About four servings


Instructions:


Drizzle olive oil on the bottom of a large saucepan or Dutch oven and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.

Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.

Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce's flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.

Top with yogurt, garnish with lemon wedges and cilantro. Serve with basmati rice.

Yield: About four servings

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