Cheating (Chana) masala
Before someone yells at me for committing cultural appropriation and food crimes, I will restate: this is a cheating chana masala.
Authentic it is not; sophisticated it is not. If you are experiencing a strong craving for chana masala, but don't have a full set of Indian spices at home or 2 hours to spare, this might really be good enough.
The ingredient list contains two spicy ingredients: a chili pepper and chili powder. The end product, however, tastes very mild. If you like it spicy, use spicier versions or more quantity of these two ingredients. If you can't do spicy at all, leave these ingredients out, although the as-is version really isn't that spicy!
This recipe would ideally be executed in strict chronological order, like a lab protocol. You can save time waiting/thinking about the sequence of the steps.
For around 2 servings
Tools
- A frying pan / wok / skillet
- A stove (duh)
- Any kind of blender (not juicer): food processor, nutribullet, immersion blender, whatever you happen to have.
- If you don't have any of the above, don't worry!
- Spoon(s)
- Spatula(s)
- Knife
- Bowls / plates for serving
Ingredients
Vegetables
- 1 big onion or 2 small onions
- 3 teaspoons tomato paste / 3 tablespoons canned chopped tomatoes
- 1/2 big tomato or 1 small tomato
- if you don't have any fresh tomatoes, just use more tomato paste or canned tomatoes, or even salsa would work
- 1 slice fresh ginger or 1 teaspoon ginger powder
- if you don't have any, use turmeric
- A few cloves of garlic to taste (I use 2)
- 1 small, hot chili pepper (I use jalapeño)
- 1/2 large bell pepper (I use the red kind)
Spices
- A few cloves or bay leaves (or both)
- 1 teaspoon garam masala
- 1 teaspoon chili powder (I use a spicy kind)
- 1 teaspoon coriander powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt, or to taste
- 1 teaspoon cardamom (optional, for extra flavor)
- 1/2 teaspoon cumin (optional, for extra flavor)
Post-hocs
- 1 can chickpeas, or equal amount self-cooked; completely drained
- Some cilantro or parsley leaves for decoration
Misc
- Some olive oil for frying
- Some water to prevent burning
- However much rice you would like to eat (optional)
Steps
Step 0 (optional)
If you want to eat this dish with rice, cook rice now. It might well be the case that you will spend the whole time gathering, washing, and chopping ingredients as the rice cooks.
Similarly, if you are cooking the chickpeas from raw, cook them now.
Step 1
Dice all the ingredients listed in vegetables.
If you do not have any kind of blender, make sure you chop all the vegetables as finely as possible. Otherwise, rough dicing is sufficient.
Step 2
Mix all the spices except the cloves and/or bay leaves in a small bowl, dish, or cup. They will later need to be added at once.
Step 3
Blend the diced vegetables into a stuffing / paste / mince-like texture.
If your blender requires that the blades are submerged in liquid while blending, feel free to add water. This just means you will need to add less water later.
By the way, if you cooked rice or chickpeas at the very beginning, it is likely that they are done now! Don't forget to check on them and take them out of the pot.
Step 4
- Heat up the frying pan / wok / skillet. Then pour oil into the pan, heat up the oil for ~10 seconds.
- Dial to medium heat, fry the cloves and/or bay leaves for around 30 seconds.
- Remove the cloves and/or bay leaves from the pan.
Step 5
Pour the blended vegetable mixture from step 3 into the frying pan. Fry for a few minutes until you see solids and liquids slightly separate.
Step 6
Pour all the spices from step 2 into the frying pan, stir until even, continue frying in the mean time. Add water if the mixture in the pan is too dry. The consistency should be like a salsa or pasta sauce. Bring to a boil.
Step 7
Turn off the heat but do not remove the pan from the stove. Pour the can of drained chickpeas into the curry, toss around. Let the chickpeas sit for 5 to 10 minutes to soak up the flavor and warm up.
Step 8
Sprinkle some cilantro leaves if you desire. Time to serve :)
Fancy a dessert after this savory dish? Check out my other recipes!
Enjoy!
XH