Monday, June 21, 2010

Chana Masala

For part 2 of what I'm deeming The Fastest (And Most Satisfying) Indian Dinner Ever: this chana masala, which I served with the Five-Minute Indian-Style Cabbage. For about 15 minutes total, this is certainly up there with some of the best Indian food that has come out of my kitchen. Flavorful and complex, I can't really say enough good things about this recipe. It really fits the Food alla Puttanesca criteria well: fast, cheap, and easy but still incredibly tasty and satisfying.

Chana Masala
adapted from: Cate's World Kitchen


1 tbsp vegetable oil
1 small onion, minced
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1/4 teaspoon salt
1 large Roma tomato, seeded and chopped
1 15oz can chickpeas, not drained (or about 2 cups cooked beans with liquid)
1 teaspoon fresh ginger

Heat the oil in a wide skillet over medium high heat, then add the onion and cook, stirring, until it begins to brown (5-7 minutes)
Stir in the garlic, cumin, coriander, turmeric, and curry powder, and let cook for about a minute. Stir in the tomato and cook, stirring, for 2 minutes.
Add the chickpeas and their liquid, turn the head down to medium, and simmer for about 10 minutes, or until it has thickened slightly. Stir in the fresh ginger, taste and add salt if necessary, then serve.