Subj : 100 Easy Dinners - 094
To   : All
From : Dave Drum
Date : Mon Dec 09 2024 08:44 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chana Masala
 Categories: Vegetabls, Beans, Herbs, Chilies
      Yield: 4 servings
 
      2 tb Ghee or neutral oil
      1 tb Garlic paste or fresh grated
           - garlic
      1 tb Ginger paste or fresh grated
           - ginger
           +=PLUS=+
           More fresh ginger; peeled,
           - sliced in matchsticks, to
           - serve
      1 md Red onion; peeled, fine
           - chopped
      2    Thai green or bird’s eye
           - chilies; chopped
      1 ts Cumin seeds
           ¼ ts ground turmeric
    1/2 ts Ground coriander
      1 ts Kashmiri or other hot red
           - chile powder
      4    Roma tomatoes; fine chopped
    3/4 ts Fine sea salt
     30 oz (2 cans) chickpeas; drained
      2 c  Unsalted chicken or
           - vegetable stock, or water
    3/4 ts Garam masala
      2 tb Chopped cilantro leaves &
           - tender stems
           Rice or roti and lemon
           - wedges; to serve (opt)
 
  In a medium pot, melt ghee on medium heat. Once melted,
  stir in the garlic, ginger and onion. Continue cooking,
  stirring occasionally, until the onion softens, 5 to 7
  minutes. Stir in the green chilies, cumin, turmeric,
  coriander and chile powder. Continue stirring for 30
  seconds so the spices don’t burn. Add the tomatoes and
  their juices and salt. Increase the heat to high and
  cook, stirring often, until the mixture is jammy, 5 to 7
  minutes.
  
  Stir in the chickpeas and stock. Bring to a boil, then
  reduce heat and simmer until the mixture has thickened
  slightly, 5 to 7 minutes. With the back of a spoon,
  smash some of the chickpeas against the inside of the
  pot to thicken the mixture; continue smashing until it
  reaches the desired thickness.
  
  Sprinkle with garam masala and top with cilantro and
  ginger. If desired, serve rice or roti and lemon wedges
  alongside.
  
  By: Zainab Shah
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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