Recipe Challenge – Indian Cooking.

27 Oct

We hope you enjoyed Paola’s Mexican soup from last month’s challenge.  Keeping with an ethnic food theme, here is an easy Indian recipe for you to try.  Be sure to give it a shot… there will be an Indian cooking Moms’ Night Out in the not-too-distant future!

Chana Masala (Indian Chickpea Curry)
submitted by Miriam

1 large onion, diced
3 cloves garlic, minced
1 Tb minced fresh ginger (about 1 inch of the root)
1 jalapeno or serrano chili pepper, finely diced
1 Tb coriander powder
1 Tb cumin powder
1/4 tsp turmeric
3-4 Roma tomatoes, diced (or any variety that yields 1/2 cup when diced)
1 cup water
2 cans chickpeas, drained and rinsed
salt to taste
cilantro to garnish

Saute onion until lightly browned.  Add garlic, ginger, chili pepper – saute another 2 minutes.  Add spices and saute for 30 seconds.  Add tomatoes  and salt to allow them to release juices.  Once the tomatoes have reduced slightly, add chickpeas and water.  Bring to a boil and then simmer for 20-30 minutes.  Garnish with fresh chopped cilantro.  Serve over steamed rice, preferably Basmati rice.

Miriam’s notes: the chili pepper is optional if you like spicy food.  For authentic Indian flavor use a Thai chili (found in Indian or Asian markets) which is spicier than a serrano, and also much more flavorful.  Remove the seeds if you want less heat.  Also, for the tomatoes you can use canned tomatoes in a pinch.



4 Responses to “Recipe Challenge – Indian Cooking.”

  1. mirmophoto November 11, 2011 at 8:35 PM #

    Kathy – you can find Thai chilies at Asian and Indian markets. Sometimes I can find them at Rancho Liborio too.

    Paola – sounds like you made a delicious meal. I love the idea of putting green beans in the rice. A lot of Indian pulaos (pilafs) have peas in them, but I think I’ll try green beans sometime for a change.

  2. Paola Ramirez November 10, 2011 at 3:23 PM #

    Easy peasy! Loved the simplicity and easiness of it! Big fan of garbanzos. I added green beans to the rice to have a green vegetable, made cauliflower poppers (olive oil, cumin, and chili powder, baked) and some naan (the kids LOVE it). Thanks Miriam for sharing!

  3. Paola Ramirez November 6, 2011 at 9:16 PM #

    I’m making this tomorrow and I can’t wait! So excited that I already have all of the spices in my spice rack!

  4. Kathy Price November 3, 2011 at 7:55 PM #

    Yummy! And loved the smells that filled my kitchen. I have to admit, I like spicy food, but tend to err on the side of caution, so used the mildest pepper I could. Next time, I’d like to try it with the Thai chili that Miriam recommends. Let us know the best location to buy those!

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