Things got a bit crazy here in the past couple of weeks. Came back from a stressful work trip to DC, got sick for a few days and then had company. Our friend from Japan in for a visit. We always like to see him. And now that the snow had melted, it also seemed a good time to have mom and dad come down. Finally, an old friend happened by the burgh and she was able to come out with her dog for dinner. That for us, was a part-ay. We decided to do it Indian style.
I made saag paneer, and (gasp!) defrosted some of the red lentil cauliflower curry. Then I made some chana masala. Tried a new recipe. It was pretty good. And if that wasn’t enough–we didn’t time to pick up any bread so i googled easy naan and found a recipe to try. It was ok. Need some work on that recipe. But you know, it was pretty good, and it WAS easy.
I usually make a Chana Curry in a Hurry recipe, but this time wanted to try something new. A variation of this recipe by Smitten Kitchen fit the bill. It had a richer taste than my usual, more depth of spiciness. People seemed to like it. I’d make it again.
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 jalapeno, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
tiny shake of ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
2 teaspoons paprika
1 teaspoon garam masala
1 28 oz can whole tomatoes
2/3 cup water
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1 lemon, juiced
Fry up the onion in oil in a big pot. Add in garlic and ginger for minute, then the spices. Add in rest and simmer for bit. Add the lemon juice at the end.
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