Posts Tagged ‘naan’

Channa Masala (Chole) Variation

My mom is the greatest chef in the world. It is official. Because she is the greatest chef in the world, she has these magical amazing recipes. So I took her recipe for channa masala and made it for dinner tonight. It involves a blender. Need I say more?

I forgot to take a picture – but the masala, when you’re done blending it, should be an orangey-reddish color. Less red, more orange, slightly pink. Coral?

Channa Masala

In blender, grind together:

  • 1/2 cup channa (a.k.a. chickpeas, garbanzo beans)
  • 4 cloves garlic
  • 1 inch ginger root
  • Fresh & dried chili
  • Some jeera (cumin seeds)
  • Some somp (looks like cumin seeds, but they’re green)
  • Piece of coconut
  • Poppy seeds
  • 1/2 small Onion
  • Brown sugar
  • 1/2 cup tomato paste
  • 1-2 cups water

Other ingredients:

  • 1 large potato, diced to size of chickpease
  • 1-2 cans garbanzo beans
  • Onion, diced
  • Several cloves garlic, minced
  • 1/4 inch ginger root, sliced
  • Tomato, diced
  • Salt
  • Garam masala
  • Coriander (cilantro)
  • Turmeric
  • Cinnamon stick
  1. In a large saucepan, fry minced garlic, sliced ginger, onion, cinnamon, and salt.
  2. As onions are finished cooking, add the potato & turmeric.
  3. Add the tomato when potatoes are halfway cooked.
  4. When the potatoes are fully cooked, add channa, salt, and garam masala.
  5. Add masala from blender into saucepan, a little at a time. Don’t add too much.
  6. Freeze extra masala.
  7. Serve with chapathis, naan, or rice.

ENJOY!

I know this is the second channa masala recipe I’ve posted (here’s the first), but that just shows that there are many variations to the same dish. Have you ever made chole/channa masala? How do you make it?

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India Quality – Kenmore Square

I said previously that I’ve been expanding my cooking repertoire outside the bounds of traditional Indian cooking, but I should have specified that my family comes the state of Karnataka in South India.  This restaurant, located conveniently at the east end of the Boston University campus serves North Indian cuisine, but both vegetarian and non-vegetarian.  I find restaurants with a good selection of both food styles great because there’s something forever.

The vegetarian selection is what one would expect at an Indian restaurant, and because I keep repeating my favorites, I haven’t yet tried all of the vegetarian options there.  They have over 10 different types of vegetable curry alone, as well as appetizers, specials, dinner plates, and a page of different indian breads.  The vegetable selections in the curry include potatoes, peas, spinach, chick peas, eggplant, mixed vegetables, cauliflower, and combinations of the above.  They offer at least 5 different types of naan (which is a pita-esque Indian bread) and they offer other breads as well.

The pricing is affordable for those living on a budget, especially college students. A meal for two including appetizers, two types of curry, two types of bread and a dessert will run you around $40, but that’s the amount of food I generally order for  four people.  My first couple of years here, I would go to India Quality for dinner at least twice a month – that’s not too hard on the wallet. I recommend India Quality for the college student who wants flavorful food with quick and attentive service but doesn’t want to break the bank.

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