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302 - Passage To India |
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Chana Masala |
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I love Indian cuisine. The tastes are so exotic, it’s so healthy and much of it is made with ingredients available pretty well anywhere. My friend Pavan Mahendro, a top Indian chef, recently made an appearance on Savoir Faire where he prepared a couple of simple dishes. The entire crew and I couldn’t wait for the cameras to stop rolling so we could dig in. Here’s Pavan’s recipe for a favourite vegetarian dish, Chana Masala.
Ingredients: Serves 4
- 1 19oz. can chick peas
- 1 cup plum tomatoes, pureed
- 1 cup finely sliced onions
- 1 tsp. pureed garlic
- 1 tsp. pureed ginger
- ½ tsp. cumin seeds
- ½ tsp. coriander powder
- 1/4 tsp. chili powder
- 1/4 tsp. tumeric powder
- ½ tsp. dried mango powder (available at east Indian grocers)
- 1 tbsp. vegetable oil
Method:
Heat vegetable oil in pan. Add cumin seeds to brown lightly, then add onions. When onions are translucent add ginger and garlic and saute on medium heat. By now the onions should be a light golden brown. Add the rest of the spices, except for the dry mango powder and cook for a minute or so until the flavours come out. Add pureed tomatoes and cook on a low heat for about three minutes.
To the mixture add the chick peas with their liquid, stir well and bring to a boil. Reduce heat and then simmer for about five to ten minutes. Now it’s time to add the dry mango powder and allow everything to simmer for two more minutes.
Serve hot garnished with fresh tomato wedges, slit green chilies and chopped cilantro. This dish is deal when accompanied by Nan, traditional Indian flat bread.
Courtesy: Pavan Mahendro; Huntspoint Restaurant, Mississauga, ON (905) 629-8584
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