I couldn't sleep last night, probably because I'd had a long power nap in the afternoon and somewhere around 1 a.m. I decided to experiment and make some Chana Masala which is an East Indian dish of rice and a chickpea (garbanzo) type sauce.
I've always loved the stuff but there isn't one East Indian restaurant in this town, not one I've found unlike every corner back in Calgary and Vancouver. It's all vegetarian and you can make it as spicy as you can stand. I made this fairly mild because I wanted my sister to try it and she doesn't care for very spicy foods unlike moi.
Anyways, I surprised myself and it came out as good or better than any I'd had at a restaurant. Plus you can freeze the sauce for later use just like you can spaghetti sauce etc.
It's so easy to make anyone can do it and is great with tandoori chicken or samosas etc.
First I sauteed a large cutup onion and 2 cloves of garlic in a little butter til translucent. I chopped the onion and garlic in the food processor first
Put it back in the food processor along with
1 28 oz can diced tomatoes
1 19 oz can drained/rinsed chickpeas (garbanzo beans)
2 teaspoons curry powder or more if you really like curry
1/2 teaspoon of salt
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon red chili powder
Puree into a slurry (the fun part yay)
Pour into a saucepan and add about 1 cup of water and simmer for about 45 minutes. I used a pressure cooker under pressure for about 10 minutes,another yay for pressure cooking LOL
Leave on the heat and add a second can 19 oz can of drained and rinsed chickpeas and simmer for about 10 more minutes
Serve beside or over a bed of white rice....
Sorry for the awful presentiation but remember it was now about 2a.m. and I wasn't setting a table.. LOL
I've always loved the stuff but there isn't one East Indian restaurant in this town, not one I've found unlike every corner back in Calgary and Vancouver. It's all vegetarian and you can make it as spicy as you can stand. I made this fairly mild because I wanted my sister to try it and she doesn't care for very spicy foods unlike moi.
Anyways, I surprised myself and it came out as good or better than any I'd had at a restaurant. Plus you can freeze the sauce for later use just like you can spaghetti sauce etc.
It's so easy to make anyone can do it and is great with tandoori chicken or samosas etc.
First I sauteed a large cutup onion and 2 cloves of garlic in a little butter til translucent. I chopped the onion and garlic in the food processor first
Put it back in the food processor along with
1 28 oz can diced tomatoes
1 19 oz can drained/rinsed chickpeas (garbanzo beans)
2 teaspoons curry powder or more if you really like curry
1/2 teaspoon of salt
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon red chili powder
Puree into a slurry (the fun part yay)
Pour into a saucepan and add about 1 cup of water and simmer for about 45 minutes. I used a pressure cooker under pressure for about 10 minutes,another yay for pressure cooking LOL
Leave on the heat and add a second can 19 oz can of drained and rinsed chickpeas and simmer for about 10 more minutes
Serve beside or over a bed of white rice....
Sorry for the awful presentiation but remember it was now about 2a.m. and I wasn't setting a table.. LOL
