Chana Masala and Rice

21 Feb

My husband is perfecting the art of cooking Indian food. I love it. It gives me a night off from cooking and Indian food is my favorite! This week he made Chana Masala for the first time. So delicious!

Chana Masala
***Vegetarian Recipe***

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:

2 TB butter
1 onion, chopped
2 garlic cloves
1 TB ground coriander
1 TB ground cumin
1 ts ground cayenne pepper
1 ts ground turmeric
2 15-ounce cans chopped tomatoes
2 15-ounce cans chickpeas, rinsed and drained
1 ts paprika
1 ts garam masala
1 ts salt
Juice of 1/2 lemon
1 jalapeno, stemmed, seeded, and chopped
2 ts ginger, grated

Directions:
1. Cook 2 cups rice as normal, just add 2 TB of tumeric to the rice.
2. Heat large skillet over medium heat; add butter and melt. When melted, add the onion and cook 5 minutes until soft and beginning to brown. Add the garlic, ginger and jalepeno and cook for another minute.
3. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
4. Stir in the canned tomatoes. Cook for 5 minutes, stirring occasionally.
5. Add the chickpeas; stir until combined and then bring mixture to a boil.
6. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
7. Serve over rice.

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One Response to “Chana Masala and Rice”

Trackbacks/Pingbacks

  1. 5 Recipes for $58 | Dinner on the Cheap - February 21, 2010

    […] Chana Masala and Rice This week’s favorite! Balsamic Chicken with Spinach and Quinoa Simple Nachos Creamed Potatoes, Onions and Peas Flour Tortilla Enchiladas with Bell Pepper and Tomato Salsa […]

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