Chana Masala with Vegetable Roti
This recipe is an inspiration to forge your own culinary path and explore new flavors. It offers a quick and easy way to dip your toes into the world of spices, a realm I believe truly shines in the vibrant offerings of India. Surprisingly, Australia, India, and Canada stand as the largest growers and exporters of chickpeas globally. Moreover, India boasts a rich variety of exported spices, including pepper, cardamom, chilli, ginger, turmeric, coriander, cumin, and more, making it a spice lover's paradise.
Chana masala, which finds its roots in the Indian subcontinent, derives its name from 'mix-spiced small chickpeas'. This renowned dish boasts a flavorful concoction of spices combined with wholesome chickpeas. Hailing from the northern regions of India, it holds a revered status as a dietary staple. In recent times, its reputation has surged due to its plant-based nature, high protein content, and straightforward preparation. Additionally, chana masala may also be referred to as chole masala, denoting the specific garam variant employed in its preparation.
FACT: It is important to know that even the most strict vegetarian diets can supply ample protein by simply combining complementary grains and legumes. For example, you can create a complete amino acid profile by pairing chickpeas with naan bread or roti, beans with corn tortillas, dahl with rice, tofu with rice, and other similar combinations. By combining a grain food with a legume, you can ensure that your body receives the necessary range of amino acids required for building proteins.
Yield: 6 servings
Ingredients:
1 large onion, peeled and chopped
3 garlic cloves, chopped
5 cm piece fresh ginger, peeled and chopped
1 pc green chili
2 tablespoons fresh chopped cilantro
4 tsp 35% fresh cream
2 tsp fenugreek leaves
1 pc cinnamon stick
1 bay leaf
1 tsp ground turmeric
2 tsp garam masala
2 tsp ground cumin
3 tablespoons sunflower oil
2 cans (425g each) chickpeas
2 tablespoons tomato puree
salt to taste
Vegetable roti (see my recipe)
Instructions:
Heat 1 tablespoon of oil in a pan and fry the onion, garlic, ginger and green chili for 5 minutes or until soft and golden brown.
Using a slotted spoon, transfer to a blender with 2 tablespoons of chickpeas, the tomato puree, fenugreek leaves, and 3/4 cup of water. Blend it on a high speed until a smooth paste is formed.
Heat the remaining oil in the same pan over medium heat, add bay leaf and cinnamon and fry for 30 seconds.
Pour the chickpea paste and fry for 1 minute. Add turmeric, garam masala, ground cumin, 1 tablespoon of cilantro, add the salt and cook for further 1 minute.
Mix the remaining chickpeas and add 1/4 cup water. Stir, then cover and simmer for 5 minutes.
Stir in the fresh cream and remaining cilantro and cook for another 5 minutes, or until thick and creamy
Serve Chana masala with Vegetable roti and plain yogurt on the side.
Enjoy it! भोजन का आनंद लें