Some of you asked me for the specific recipe for each curry on the photos I used, so as the finale of series of curry related posts, here’s the recipe for Chana Masala (Chickpea curry). Chana masala is even easier than Keema, Potato and Chard, or Eggplant curry. All you need is the curry base from our previous post and a can of chickpeas (garbanzo beans). A great pantry menu and it’s filling too.
To complete your Indian feast, and make it more festive, there’s mango lassi (everybody loves it, especially kids) and raita recipes, so don’t miss them!
Chana Masala (Chickpea/Garbanzo Curry)
- Heat the curry base (click here for recipe) in the pan. Add a can or 1 1/2 cup cooked chickpeas (garbanzo beans). Add some stock as needed (it depends on how much moisture the vegetable has as well as your personal preference). Cook until the flavor is incorporated and heated through. Adjust seasoning.
- Top with chopped cilantro (strictly optional. I hate it, so we don’t!) Serve with steamed rice, saffron rice or naan.
- You can add more water, and puree it to make daal.
OK… So here’s the finale! To make your Indian spread more authentic and festive, you need two other things… Raita and Mango Lassi!
- Chop onion, cucumber, tomato. Mix well with yogurt. Top with paprika or chopped cilantro.
- The easiest method is with Mango juice. Mix Mango juice with yogurt with a stick blender. I like about 1:1 ratio. Adjust the ratio, based on your preference.
- If using frozen or fresh mango (cut in bite size pieces), puree everything together in food processor or blender (you may need to add some liquid such as milk if using blender.)
- Optional: add sugar or honey if not sweet enough.
Since we talked about different uses of sautéed and grilled eggplants, we’ll talk about these possibilities in more details next week!
(Yup, this is the end of the curry posts… I promise… at least for a while. : ))