I’ve been on an Indian food kick this week. A little tip about cooking Indian food..it helps to have everything you need prepped and ready to go because the recipes tend to move fast. This curry is from Northern India. Ginger paste and garlic paste can be purchased at the Indian grocery. You can also make it yourself, but I took the east way out. This recipe is from one of my favorite cookbooks, 660 Curries. It is wonderful. this recipe makes 5 servings.
Chickpeas with a Spicy Tomato Sauce (Chana Masala)
2 tablespoons ghee or canola oil
2 teaspoons cumin seeds, 1 teaspoon left whole, 1 teaspoon ground
2 tablespoons ginger paste
1 tablespoon garlic paste
2 tablespoons tomato paste
1 tablespoon coriander seeds, ground
1 tablespoon mango powder or lime juice
1 teaspoon cayenne (ground red pepper)
1/2 teaspoon ground turmeric
4 cups cooked chickpeas
4 tablespoons finely chopped fresh cilantro leaves and tender stems
1 1/2 teaspoons kosher salt
1/2 cup finely chopped red onion
Heat the ghee in a large saucepan over medium-high heat. Sprinkle in the whole cumin seeds and cook until they sizzle, turn reddish-brown, and smell nutty, 5 to 10 seconds. Immediately lower the heat to medium and carefully stir in the ginger and garlic pastes. Stir-fry until the pastes turn light brown, about 2 minutes.
Stir in 1 cup water and the tomato, coriander, mango powder, cayenne, turmeric, and ground cumin. Simmer, partially covered, stirring occasionally, until the water evaporates from the reddish-brown sauce, 5 to 10 minutes.
Pour in 2 cups water, the chickpeas, 2 tablespoons of the cilantro, and the salt. Raise the heat to medium-high and cook, uncovered, stirring occasionally, until the sauce thickens, 15 to 18 minutes.
Sprinkle the remaining 2 tablespoons cilantro and the onion over the curry and serve.
By my calculations: Per serving – Calories: 355, Total Fat: 8.7g, Sat. Fat: 1g, Carb: 56.4g, Fiber 14g, Protein: 16g