Chana Masala
Chana Masala - This is a realtively lazy method of making chana masala. While it is mostly shelf stable ingredients, it's still quite tasty.| Ingredients |
|---|
| Base: |
| 2 tbls vegetable oil |
| 1/2 whole white onion (chopped) |
| 1.5 tbsp tomato paste |
| 2 whole serrano peppers (minced) |
| 1 can crushed tomatoes (28oz) |
| 2 can garbonzo beans (Bush's 16oz) |
| 1 tbls garam masala |
| 1 tsp kosher salt |
| 6 grind black pepper |
| 1 tsp hot sauce |
| Spices: |
| 2 cloves garlic (crushed) |
| 1 tsp corriander (ground) |
| 1/2 tsp cardamom (ground) |
| 1/2 tsp ginger (ground) |
| 1/2 tsp tumeric (ground) |
| Rice: |
| 3 cup water |
| 1 1/2 butter (unsalted) |
| 2 cup rice (long grain) |
| 1 tsp kosher salt |
Directions
Prep by combining corriander, cardamom, ginder, tumeric, and garlic in pinch bowl and set aside as spices. Mince serrano peppers. Place the water into an electric kettle and bring to a boil.
Place the vegetable oil in pan and set over medium-high heat. Add the onion a pinch of salt and sweat for 2 minutes. Then add spices and stir for 1 minutes. Then add tomato paste and stir for 1 minute. Then add serrano peppers and stir for another minute. Add crushed tomatoes and garbonzo beans,stir. Let reduce for 10 minutes before adding garam masala, salt, black pepper, and hot sauce.
Prepare rice after you add the chickpeas. Reheat water. While it is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the Chana Masala over the rice.
