That Tastes Like Channa Masala!

Tonight I set out to make a curry (again, I know) to use up some of the hardy winter veggies I have accumulated lately. When I was done, I gave it a taste and was surprised to have recreated the first Indian sauce I had ever had, completely by accident.

So, tonight's Kismet was truly an accident. Hope you enjoy it.

Yield: 6-8 entrees, 10-14 sides
Time: 90 minutes

Ingredients:
vegetable oil

Masala 1 - all measurements are 'heaping' ('masala' means mixture)
1 T turmeric
1 T cumin
1 T cayenne
1 dried red chili pepper, chopped

1.5 large yellow onions, diced (3 cups)
2 inches of fresh ginger, peeled and sliced
8 garlic cloves, peeled and sliced (volume should match ginger)

Masala 2
2 t cinnamon
1 T coriander
10 green cardamom pods, seeds only
1 t fennel seeds
2 mild green chilis like poblano or banana

1 14.5 oz fire roasted chopped tomatoes
2 c broth, or water
s&p to taste
4 14.5 oz cans of chick peas, or 6 cups cooked chick peas

6 cups cooked basmati, jasmine or brown rice.

Method:

• In a large, heavy bottomed pot, heat 1 T of oil until just shimmering, remove from heat. Add Masala 1 and stir quickly and constantly to prevent spices from burning. Return pan to medium low heat and cook (stirring constantly) 3-5 minutes being careful not to burn.
• Add onions to pan, stirring to coat with spices. Cook over medium heat until soft, stirring often. Add ginger, garlic and Masala 2, cook over medium for 5-8 minutes, stirring often. Remember that your goal is to 'fry' the spices.
• Add tomatoes and 1 c of broth. Remove from heat and puree with immersion blender to the texture of catchup. Return to heat and simmer for 20-60 minutes, stirring often and adding liquid as necessary. Taste and adjust seasonings.
• Add chickpeas and heat through.
  
• Serve over warm rice as an entree or as a side dish to a main curry or biryani.

For a main dish, feel free to add anything to the pot...chicken, lamb, shrimp, cauliflower, peas, potatoes, eggplant, spinach. The dish is great alone or over rice, quinoa, lentils etc. Let me know what you like best!

Basic Curry

I was always one of those "I don't like curry" people. Really turned my nose up at the stuff. When B started enjoying Indian cuisine with coworkers, he tried to get me on board and I firmly declined. One day I was at the market and spied an Indian frozen dinner, so I picked up a Chana Masala for B. He offered me a taste and I reluctantly accepted....and then I was hooked. So many flavors that were brand new to me. I promptly got on the web and started looking for recipes. Now more than 3 years later I have a couple of trips to India under my belt, a cabinet full of spices and a repertoire of dishes that I mostly make up on the fly. Today's recipe is a super basic dish that changes every time I make it. I like it best for breakfast....chalk it up to 5 weeks in India.

NOTE: like any good soup, stew or sauce everything is relative and to taste. The longer and slower you cook it the better and it is 2x as good the next day.

Yield: 4-6 entree portions
Cook time: up to 3 hours

Ingredients:

2 T canola oil or ghee
2 large yellow onions, small dice
1.5 inches of ginger root, peeled and thinly sliced
5 garlic cloves, peeled and thinly sliced (you want about the same volume of ginger and garlic)
8 oz canned diced tomatoes and all liquid
1 fresh green chili, minced
1 dried red chili, minced
8 green cardamom pods, seeds only or 1 T ground cardamom
2 T ground cumin
2 T ground coriander
1 T fennel seeds
1 T ground turmeric
1 T chili powder
1.5 c garbanzo beans
1.5 c cauliflower florets
1 c frozen green peas
1 -2 c anything else like zucchini, potato, chopped spinach, tomato, eggplant, diced chicken etc
1-3 c water or stock as needed
6 cups prepared rice

Method:

• Heat 1 T oil over medium low in a medium sauce pan, add onions and sweat 5 minutes. Add garlic and ginger, continue to sweat another 10 minutes. Add a very little salt.
• Meanwhile, in a large saute pan or dutch oven, heat the remaining oil over medium heat until shimmering. Add the cumin, coriander, turmeric, and chili powder. Stirring constantly fry for about 10 minutes. Do not burn! Add sprinkles of water if it begins to catch. After 1o min, add fennel seeds, cardamom, and chilies - fry 3 more minutes.
  
• Add fried spices,tomatoes and any liquid to the sauce pan. Remove from heat and carefully puree with stock / water using an immersion blender. You're going for something about the consistency of catchup. Return the sauce to simmer and allow to cook down for 30 to 60 minutes stirring frequently. It will gloop all your stove...embrace it. Taste from time to time and adjust the seasoning to your liking.
• Add the garbanzos and cauliflower and any other additions, cover and cook till tender crisp. Add the peas 5 minutes before serving to avoid over cooking. Adjust the liquid content to the desired consistency, should not be soupy or too catchuppy, more like a nice thick pasta sauce.
• Serve over warm rice, along side any grilled meats or veggies, accompanied by steamy naan. My favorite seasoned rice recipe to follow soon.