Indian food... people love it, but rarely make it at home (other than Indians and hard core die-hards, that is!). The reason usually is that they think it is hard or too involved with all the special spices. I can understand that; that is my inhibition to making East Asian food at home - I don't have the right utensils, spices, sauces, skill, etc. Mostly it just is less intimidating and lot more convenient to order in, Indian or Asian.
Besides, there is a comforting richness to 'curries' that are delivered to you, deliciously covered in butter and cream and seductively satisfying on the palate.
Ok, I may have shot my own post in the foot now, but, today I am hear to say that you can make one of the most basic and super popular masala curries without all the fuss and hoopla of long list of masalas and, literally, with pretty much what you probably have in your pantry, especially if you grill!
Now, I call that Ingloriously Rich! Of Flavor, Spice and all things Niiiiiiceee!!!
Don't believe me? Check out the recipe! And, if there is something there that sounds suspiciously difficult to find in your kitchen, call me .....!! {naughty!} ;-)
Chana Masala is amazing paired with some leafy parathas or rice! I served it with these Spinach Parathas.
Super Simple Chana Masala
Chana masala, an original dish of the North West farm region of Sind, where chickpeas are grown, is usually made with just chickpeas. Obviously, it is India's favorite Punjabi dish and heartily made with variations everywhere. Most places add some vegetables, usually potatoes, to bulk it. It is a great idea - the chickpeas provide dense protein and the potatoes, convenient carbs. You can also add leftover roasted chicken chunks or any other cooked meat and other vegetable to make it a stew like one-pot, one-bowl weekday winner!
1 can of chickpeas, drained
1 cup cooked, diced potatoes
{or other vegetables or cooked meat}
1 medium onion, diced small
1 plump tomato, diced
3 cloves of garlic, smashed
8 whole cloves
1 cinnamon stick
1 bay leaf
2 tsp cumin seeds
1 tsp ground turmeric
2 tsp ground cumin
2 tsp cayenne or other ground hot chilli
4 T butter
1 cup of water
vegetable or olive oil and salt as needed
chopped cilantro or parsley or mint to finish and lemon wedges to serve
Heat oil in a deep frying pan till hot. Add the whole spices, cloves, cinnamon stick, cumin and bay leaf and sauté on medium till fragrant.
Add the diced onion and smashed garlic with two tablespoons of butter and cook till soft.
Add the ground spices and saute till fragrant. Season with salt.
Add tomatoes and cook till most of the water is cooked through.
Add the chickpeas, cooked potato vegetables, or, meat with the water.
Cover and let it bubble away gently for 15-20 minutes. Remove from heat and add the remaining butter, allowing it to melt in slowly with the heat of the dish itself. Gently stir before serving.
You can serve this immediately sprinkled with the herbs or let it steep overnight for a deeper flavor.
Serve with wedges of lemon for the acid to cut through as freshness around the deep flavors of this dish.
Of course, you can also top each person's serving with more pats of butter if you are in the mood for a touch of indulgence.....
