Constant Cravings: Chana Masala or Chickpea Curry

Rewinding to last night, John and I had a super-secret fun errand to run downtown.   He came home first for dinner and I made my favorite Chana Masala.

There’s a place for “curry simmer sauces” from Target or Whole Foods recipes but I find that most times, those aren’t very healthy or tasty, and don’t hit the spot.

And then you turn to your boyfriend and say, “Baby, can we go to Cumin,” defeating the whole point! :D 

I want Indian food like my mother makes - or that I can get from my favorite Indian place.  

This recipe from Smitten Kitchen is one of the best-tasting and authentic but I made a few tweaks (leave out the onion and garlic - RARELY used in Indian vegetable dishes except as a garnish) and I added asoefetida or hing.

1 tablespoon vegetable oil

2 teaspoons grated fresh ginger

1 fresh, hot green chili pepper, minced

1 tablespoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground cayenne pepper 

1 tbsp asoefetida

1 teaspoon ground turmeric

2 teaspoons cumin seeds, toasted and ground

1 tablespoon amchoor powder 

2 teaspoons paprika

1 teaspoon garam masala

2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt

Heat oil in a large skillet. Add ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), asoefetida, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt.

I know what you are saying - this is so much work!  And so expensive!

It’s NOT!  This is much cheaper than buying the bottles of prepared sauces (which work in a pinch), and allows you to make a range of meals.  And even better, the dishes actually taste like delicious take-aways, instead of all tasting like the same vegetable and curry powder combo. :D

Try it and let me know - I love seeing and showing everyone’s cooking!

After we ran our errands, we stopped for frozen yogurt on Michigan Avenue - red velvet cake flavor, and a swirl of chocolate and french vanilla - no toppings for me. :)

We came home late but not before I finally caught up on The Bachelor.  And this is what I look like when I watch the family episodes of the show - why are they so awkward?

John thinks I’m crazy because I’m rooting for Courtney. I can’t help it because like Ben, I’ve fallen for her act and really believe she’s in love with him.  

Breakfast on Tuesday morning was my new favorite orange, the Satsuma.  Or as one of my readers pointed out, the nipple orange.

Alongside a glass of coconut milk!

Happy Tuesday everyone!

16 Notes/ Hide

  1. beautifuloops reblogged this from foodfitnessandfreedom
  2. prettyfittie said: A MILLIION YESSES. I love the target thai food ones a lot. But someimes all curry powder and curry sauces taste the same to be and then I go binge on Indian restaurants. And this recipe is so easy. I’m embarrased if I can’t pull it off.
  3. prettyfittie reblogged this from ionlyweardresses
  4. foodfitnessandfreedom reblogged this from ionlyweardresses and added:
    die for. I’m missing my Mama’s indian cooking...these days. Also,
  5. zombies said: That looks delicious!
  6. hotrunnergirl said: I totally agree with you. I love the prepared sauces from Target in a pinch but I’m always craving Indian take out when I eat it. It doesn’t really taste like restaurant Indian ever!
  7. hotrunnergirl reblogged this from ionlyweardresses
  8. ionlyweardresses posted this

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