Cook-with-what-you-have Chana Masala
This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.
The ingredient list looks long but if you have the spices on hand it’s really quite quick to make. It’s one of those dishes that in 35 minutes can taste like it’s been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.
–Inspired by 660 Curries by Raghavan Iyer
Serves 4-6 (makes wonderful leftovers)
Variations
Substitute any combination of sweet and semi-spicy (anaheim, poblano) peppers for the kohlrabi and greens
Make a greens heavy version with just chickpeas and mustard greens, chard, spinach or beet/turnip greens
2 tablespoons ghee or oil
1 teaspoon whole cumin seeds
4 cloves garlic, coarsely chopped
2-3 inch piece of ginger, peeled and coarsely chopped
1/3 cup water
3 tablespoons tomato paste
1 cup chickpea cooking liquid or water
3 teaspoons ground coriander (toast whole seeds in a dry skillet for about 60 seconds, cool and grind if you have time)
1 teaspoon ground cumin (toast whole seeds and grind if you have time)
1 tablespoon lime juice
1/4 teaspoon cayenne or other dried, ground red pepper (or more if you love heat!)
1 teaspoon ground turmeric
3 cups chickpeas (home-cooked cooking liquid reserved or canned and drained)
2 medium/large potatoes, scrubbed and cut into small dice
1 kohlrabi, peeled and cut into small dice
1 small bunch mustard greens, spinach or chard (see headnote), washed and finely chopped including stems
3 cups water or chickpea cooking liquid
1 1/2 teaspoon salt
1/4 cup chopped cilantro
1/2 cup plain yogurt, for serving (optional, see variations)
Put 1/3 cup water in a blender jar. Add the garlic and ginger and blend until smooth.
Heat the ghee or oil over medium-high heat. Add the whole cumin seeds and cook for a few seconds. Add the blended garlic and ginger and fry for a few minutes until fragrant and thickened a little. Add the tomato paste, water and spices, lime juice and 1 cup water or chickpea cooking liquid and mix well. Simmer uncovered for 7-8 minutes until thickened a bit. Add the chickpeas, potatoes, kohlrabi, greens or whatever vegetables you’re using along with 3 cups water and the salt. Stir well, bring to a simmer and cook, partially covered for about 20 minutes until the vegetables are tender.
Stir in the cilantro, taste and adjust seasoning with salt and/or lime juice. Serve warm with naan, rice or as is. Top with yogurt if you’d like.
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