A Sarcastic Appetite


Chana Masala
February 22, 2010, 9:52 pm
Filed under: Uncategorized

Yet another gem from Smitten Kitchen, and another one for your repertoire. It only takes about 30 minutes to throw together, and that’s assuming you’re taking your time. It’s vegetarian, and it’s incredibly cheap (as long as you’ve already got the spices). And man, was it spicy – in the best way possible, of course. The leftovers also reheat really well; I ate it for lunch the next week, over wilted spinach. And dinner another night, and then lunch again….Have it with lots of storebought naan, brushed with olive oil and heated for a few minutes in a 350ºF oven.

I made a few additional adaptations to the recipe, of course, and all in the name of laziness: I couldn’t find any fresh jalapenos (which is completely outrageous, I know, but what can I say? I was in the Food Emporium on Madison and apparently they’re considered too “ethnic” for the clientele). So I substituted 1/2 tsp. crushed red pepper flakes, which gave the chana masala a nice little kick in the pants. I also added even more tomatoes and simplified the spice mixture a bit, since I couldn’t be bothered to toast and ground whole cumin seeds. So do with this what you will.

Sidenote: it’s my 100th post here on A Sarcastic Appetite! Congratulations to me! I should probably celebrate. Now what did I do with my corkscrew…

Chana Masala

Adapted from Smitten Kitchen, who adapted it from here.

2 tbsp. butter
1 large onion, finely diced
1 garlic clove, minced
2 tsp. fresh ginger, chopped
1/2 tsp. crushed red pepper flakes
1 tbsp. ground coriander
2 tsp. ground cumin
1/2 tsp. ground cayenne pepper
1 tsp. ground turmeric
2 tsp. paprika
1 tsp. garam masala
1 26 oz. can of whole peeled tomatoes with their juices, chopped small
2/3 cup water
2 15 oz. cans chickpeas, drained and rinsed
1/2 tsp. salt
1/2 lemon, juiced

Melt the butter in a large skillet over medium heat; add  the onion, garlic, ginger and crushed red pepper and sauté until everything is softened and fragrant, almost 10 minutes. Turn the heat down a bit and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. If your mixture seems dry, as mine did, melt a bit more butter in there. Cook for several more minutes, then add the tomatoes and their juices, being sure to scrape any browned bits off th bottom of the pan. Add the chickpeas and the water; simmer for  about 10 minutes, then stir in salt and lemon juice. Serve over spinach; have plenty of naan on hand.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.

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