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Chana masala
Jun. 13th, 2021 07:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valoiseI tried this recipe for Chana Masala posted recently on Bon Apetit
CHANA MASALA
3 tbsp. vegetable oil
1 medium onion, finely chopped
1 tsp. coriander seeds
1 tsp. cumin seeds
4 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
1 tsp. garam masala
¼ tsp. ground turmeric
Pinch of cayenne pepper or crushed red pepper flakes
1 medium tomato, peeled, chopped
2 14.5-oz. cans chickpeas, rinsed
1 tbsp. double-concentrated tomato paste
Kosher salt, freshly ground pepper
1 tsp. cornstarch
2 tbsp. extra-virgin olive oil
Chopped cilantro and rice and/or flatbread (for serving)
Heat vegetable oil in a large saucepan or small pot over medium-low. Cook onion, stirring occasionally, until golden brown and very tender, 15–20 minutes. Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to spice mill or mortar and pestle and let cool; finely grind.
Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 minutes. Add tomato, chickpeas, tomato paste, and 2 cups very hot water; season with salt and pepper. Cover pan; simmer, adding up to 1 cup more hot water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45–60 minutes. Stir cornstarch and 2 tsp. water in a small bowl, then stir into chana masala. Simmer just until thickened, about 1 minute. Remove from heat and stir in olive oil. Season with more salt if needed.
Top chana masala with cilantro and serve with rice and/or flatbread.
Verdict: It was okay, but if I try it again I'll increase the garam masala, coriander, cumin, and red pepper flakes, it seemed a little blander than expected.
CHANA MASALA
3 tbsp. vegetable oil
1 medium onion, finely chopped
1 tsp. coriander seeds
1 tsp. cumin seeds
4 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
1 tsp. garam masala
¼ tsp. ground turmeric
Pinch of cayenne pepper or crushed red pepper flakes
1 medium tomato, peeled, chopped
2 14.5-oz. cans chickpeas, rinsed
1 tbsp. double-concentrated tomato paste
Kosher salt, freshly ground pepper
1 tsp. cornstarch
2 tbsp. extra-virgin olive oil
Chopped cilantro and rice and/or flatbread (for serving)
Heat vegetable oil in a large saucepan or small pot over medium-low. Cook onion, stirring occasionally, until golden brown and very tender, 15–20 minutes. Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to spice mill or mortar and pestle and let cool; finely grind.
Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 minutes. Add tomato, chickpeas, tomato paste, and 2 cups very hot water; season with salt and pepper. Cover pan; simmer, adding up to 1 cup more hot water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45–60 minutes. Stir cornstarch and 2 tsp. water in a small bowl, then stir into chana masala. Simmer just until thickened, about 1 minute. Remove from heat and stir in olive oil. Season with more salt if needed.
Top chana masala with cilantro and serve with rice and/or flatbread.
Verdict: It was okay, but if I try it again I'll increase the garam masala, coriander, cumin, and red pepper flakes, it seemed a little blander than expected.
