chana masala

Dear Soulmate,

I know you are all about FAST in the kitchen, but you're also a very thrifty girl. Here is my version of masala, which I liked better than that store-bought stuff in the jar. 

Masala is a simple tomato sauce and by making your own, you can customize spices to your own taste. You can make a few batches of the sauce at a time and freeze it. (If you hate it and still buy sauce in a jar, I won't be offended or consider disowning you.)

To arrive at this recipe, I studied several articles written by Indian women. (You know how I love research.) They were all very interesting and I learned a lot from reading the history of the dish. I adapted this version for simplicity and flavor. It is as tasty as it is colorful and beautiful.

I love your idea of adding peas and carrots, but am not a fan of the sweet potato. I had a butternut squash, so I cubed it up instead.

History lesson: According to one lovely lady, there is no such thing as "curry powder." They call it Garam Masala, (translation: hot spice mix.) Each region and family group has their own version. IF the curry powder you have doesn't contain the following, just add a little of the missing spices to the one you have. 

List of possible Garam Masala ingredients:

Turmeric

Fenugreek

Celery seed

Ginger

Coriander seeds

Cumin seeds

Cardamom

Cloves

Peppercorn

Cinnamon
Bay leaves
Dried chili flakes
Nutmeg

Ingredients:

1 Tbsp olive oil

2 pre-packaged Sweet potato or butternut squash cubes

2 cans chickpeas drained

3 cloves garlic, minced
1 Tbsp ginger paste
1 Tbsp coriander powder1 1/2 tsp black pepper
2 tsp garam masala
1 tsp fenugreek

1 small onion, diced

2 carrots, diced 

Chili garlic paste

1 28 oz can of tomato purée

1 can full fat coconut milk

2 Tbsp mango chutney, more to taste
2 Tbsp chopped cilantro (for garnish)
Salt

black pepper

Frozen green peas 

Method:

Take the butternut squash and chickpeas and toss with separately with olive oil, salt, garlic powder and pepper. Place on an individual sheet pans lined with parchment paper and roast for around 30 minutes in a 400° oven. Roll chickpeas around occasionally to prevent browning on one side only. Remove from oven and set aside to cool.

For Masala tomato sauce:

While oven does it's job, get started on the sauce. Pour oil in a thick bottom pan. Add ginger paste and garlic. Turn on the heat and let the paste slowly cook as the oil heats up.
When the oil is hot, add onion, carrots, chili garlic paste, coriander, fennel, black pepper, fenugreek and garam masala. Mix it all together. Cook a few minutes until veg is soft and spices have started a party in your kitchen.
Add tomatoes and mix well with onion and spices. Let it simmer for about 15 minutes until the sauce starts reducing and the excess water evaporates. Stir occasionally scraping the bottom. Add coconut milk. Toss in the roasted vegetables, peas and stir to coat. Add the mango chutney. (Don’t skip this part. The sweetness of the chutney helps round out flavor and calms the heat.) Taste for seasoning and adjust if needed. 

Mix it all together and let it simmer for another 5-7 minutes.
Turn off the heat, cover with a lid and let it sit for at least 10 minutes before serving. It lets all of the flavors get friendly! Top with freshly chopped cilantro.

Serve over fragrant Basmati rice. Garnish with more  chopped cilantro and serve with toasted Garlic Naan.

For Yellow basmati: To cooking water add half of a chicken bullion cube and a tsp. of turmeric, 1 tsp. coconut oil and salt. Cook as directed.

This freezes extremely well... the large batch is perfect to feed a crowd, share with a friend or freeze in small portions for a busy day.

Namaste,
Your soulmate