My best friend Amy and I got together over the holidays and spent hours in the kitchen making Indian food. I’ve talked about Amy a lot on the blog and in the early years of Eat Drink Pretty she wrote a bunch of Indian-themed posts and recipes. Do you remember Amy’s amazing Indian wedding from a few years ago(part 1 and part 2)?
I absolutely love Indian food and chana masala is my favorite dish. Amy nailed this recipe, the chana masala tasted amazing. I watched her pretty closely so I now I will be able to make this dish time and time again.
Before embarking on our all-day cooking event, we went shopping at an Indian grocery store about 15 minutes from my house. I stocked up on all the Indian spices needed, which is awesome because I was in serious need. Spices at the Indian grocery store are super affordable and will last a while (you get a huge amount). It’s a much better route to buy individual spices (like garam masala, turmeric, coriander, cumin, etc) then buying curry power.
Such amazing flavor. YUM.
Chana masala (recipe slightly adapted from Smitten Kitchen)
2 Tablespoons ghee (or butter or vegetable oil)
2 medium onions, minced
2 Tablespoons garlic ginger paste
2-3 serrano chiles, minced
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
3-4 whole tomatoes, chopped small (or 1 15 ounce can whole tomatoes with their juice, chopped)
2/3 cup water
2 15 oz cans chickpeas, drains and rinsed
1/2 teaspoon salt
1/2-1 lemon, juiced
1 teaspoon tamarind paste (optional)
3 Tablespoons cilantro (optional)
Heat ghee/butter/oil in a large skillet. Add the onion, garlic ginger paste and pepper and saute over medium heat until browned (about 5 minutes). Reduce the heat to medium low and add coriander, cumin, cayenne, turmeric, cumin seeds, paprika, and garam masala.
Cook onion mixture with spices for 2 minutes, then add the tomatoes, scraping up bits that may have stuck to the pan.
Add the water, chickpeas and tamarind paste (if using). Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Taste and adjust spices according to taste.
Serve with naan or basmati rice (did you know you can microwave rice? I was super wary but the basmati rice turned out great and super fluffy) and top with cilantro.
In addition to this awesome chana masala, we also made chicken tikka masala (which rivaled the best chicken tikka masala I’ve had in restaurants and I plan to blog about it sometime soon) and an Indian tomato soup. It was an awesome day ending with a great dinner shared with friends.
Do you love Indian food? What is your favorite dish? I could probably eat naan every day for every meal for the rest of my life. I also love pakora (a fried vegetable appetizer). Making Indian food at home is great because you can limit the amount of unhealthy ingredients (like heavy cream) that they use in restaurants. The chicken tikka I made did have cream, but not much. It was so, so good. I want some right now. It is pretty Weight Watcher friendly, too. Ok…I gotta end this post because I’m so hungry thinking of all this amazing Indian food.
Happy Friday and have a great weekend.