Friday, March 2, 2012

Chana Masala

Have you ever wanted to make something really exotic, but didn't really have any clue what to make? This recipe takes the flavors of India and creates a lovely, spice packed punch that will bring your culinary taste to a new level.  Sounds complicated, but it is not!  You only need one skillet and a pot to make your rice.  Chana Masala will ignite your metabolism, is very simple to make, and is vegetarian friendly.  So the next time you have vegetarian friends over for dinner, I suggest making Chana Masala.

For my work friends, this is what I have been bringing to work for lunch this week. I know a lot of you have been asking what has made the lounge smell so good after I've reheated the dish in the microwave. 

Chana Masala
(adapted from Eat, Live, Run)

2 tablespoons butter
2 crushed garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, seeded and diced
1 inch knob grated or finely minced ginger
4 tablespoons tomato paste
1 15 ounce can diced tomatoes
2 15 ounce cans chickpeas, drained and rinsed
4 tablespoons freshly chopped cilantro
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon garam masala
1/4 cayenne pepper
1 teaspoon turmeric
In a large skillet, melt and heat the butter. Once melted, add the onions and caramelize for about 15 minutes on medium low heat, or until golden brown.  Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Saute until softened.  Add the tomato paste and stir until combined.  Cook mixture until a crust begins to form on the bottom of the pan.  Add the coriander, cumin, cayenne and turmeric and stir well. Then add the diced tomatoes, chickpeas, garam masala, and cilantro.  Cook for about five minutes or until the chickpeas have heated through. Serve over rice cooked according to package directions.  I used long grain white rice and it was divine!

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