From 02749ce2c75aa1a7b2268c7db7c98e98934690ef Mon Sep 17 00:00:00 2001 From: Erin Sims Date: Sun, 9 Jun 2024 13:14:39 -0400 Subject: [PATCH] working on changes, and debugging --- Recipes.txt | 42 ++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 42 insertions(+) diff --git a/Recipes.txt b/Recipes.txt index 8d0c616..464f603 100644 --- a/Recipes.txt +++ b/Recipes.txt @@ -2178,3 +2178,45 @@ Storage: You can store any leftover bloomin onion in an airtight container in th ################################################################################################################## curry powder + salt + garam masala (optional) in oil, get it to sizzle a bit + can of chickpeas drained, stir for a few minutes, add some type of tomatoes, tomato paste, tomato sauce, crushed tomatoes, then reduce the tomatoes (so it thickens), then throw on rice onion powder + garlic powder is a good idea but not necessary + + +################################################################################################################################################################################################################################### +Chana Masala + + +Ingredient You’ll Need + +In this recipe, chickpeas are simmered with flavorful aromatics and warming spices for a delicious and hearty meal! Measurements and the complete recipe are below. + + Chickpeas: For convenience, I’ve used 2 cans of chickpeas, but freshly cooked is great too. If using fresh garbanzo beans, 3 – 4 cups will do perfectly. + Tomatoes: To keep it easy we’ll use 1 can (28oz) diced tomatoes with the juices. If you prefer fresh produce, use 2 medium tomatoes (chopped) or 1 1/2 cups halved cherry tomatoes instead. + Ginger: Fresh ginger adds wonderful flavor to the overall dish. Use 2 tablespoons, grated or minced, about 1 1/2 inch knob of ginger. + Onion: I used a yellow onion here, but any onion will do – white, yellow, or red. + Garlic: Oh yes! This chana masala recipe calls for 4 – 5 cloves of garlic, or 1 giant clove of elephant garlic will do the trick. + Chili pepper: Use 1 serrano pepper, or 2 if you like. In a pinch 1 jalapeno will work too. + Spices: We’ll be using a flavorful blend of 2 tsp. garam masala and 1 tsp. each coriander, turmeric, and cumin. Plus, a stick of cinnamon for just a hint of this warming spice. + Citrus: Adding a bit of citrus such as lime or lemon juice, adds a slightly sour flavor found in most Indian dishes and helps balance the spices. I prefer adding my lemon at the end of cooking. + Garnish: Chana masala is great garnished with a few fresh ingredients such as chopped cilantro, cherry tomatoes, and/or a handful of arugula. + +What if I don’t have all the spices? + +Indian cuisine is full of spices which can be a little intimidating. I know most kitchens may not stock garam masala unless you cook with it often, but you can still pull off a flavorful chana masala using these other pantry staples. + + In place of garam masala use 1 1/2 teaspoons cumin and 1/2 teaspoon allspice. + In place of a cinnamon stick use a pinch of cinnamon, about 1/8 teaspoon. + If you don’t have turmeric, it’s fine to leave it out of the recipe. + +side by side photos of process of prepping ingredients for easy chana masala recipe. +How To Make Chana Masala + +Here is how to make Chana Masala in 4 simple steps! Included are a few step pictures for reference. + + Start by chopping, dicing, and mincing the onion, garlic, ginger, and serrano chili (shown above left). This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too. + In a Dutch oven, heat oil over medium and saute the onions until translucent. Add the garlic, ginger, chili, and spices and saute for 30 seconds to 1 minute. + Add the chickpeas, tomatoes, cinnamon stick, and 1/4 cup of water. + +top down view of white pot with chana masala before bringing to a boil. + + Mix well (shown above), turn the heat to low, and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucier chickpea stew. Remove the cinnamon stick and stir in the lemon juice. + +