Thursday, April 23, 2009

Channa Masala with Curried Naan

Masala again.

I made an ass-load of this dish because it is so damn good I could eat it for days. So here is my take.

Channa Masala with Curried Naan

Channa Masala

6 cups cooked chickpeas
4 potatoes, cubed cooked
1-2 onions, diced
8 cloves garlic minced
1 32 oz can fire roasted tomatoes
1 small can tomato paste
2 cups broth or chickpea cooking liquid

1/2 cup canola or coconut oil
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tbsp mustard seeds
2 tbsp black pepper
2 tbsp cardamom
2 tbsp cumin
3 tbsp curry powder
1 tbsp turmeric
2 tbsp chili powder
4 tbsp cilantro
4 tbsp ww flour

Bash up all your spices in a mortar and pestle. Make sure you toast the mustard, fennel, and mustard seeds first. Pour oil in a pot. Cook all the spices until fragrant. Add onions and garlic. Cook until translucent. Add tomato paste and flour. This helps to thicken the gravy. Cook for about 5mins, stirring constantly, then add tomatoes and juice from the tin. Season intelligently with salt. Add chickpeas and potatoes, cook for 15 minutes, then mash up some of the chickpeas and potatoes and cook for about 15 minutes longer. Serve with naan or rice and some vegan yogurt.

The naan is just a yeast leavened whole wheat dough with coconut milk and curry powder. Cooked in a scorching hot oven, then nicely rubbed with vegan butter.

Here is the recipe.

Curried Naan

3 cups flour, plus more
1 can coconut milk
1 package instant yeast
1 tbsp salt

Mix all this together until dough forms. Knead for about 9 minutes. Let rise in warm area for an hour. Get your oven roasting hot at like 500 with a pan in there to preheat. THen punch down and roll into balls, then roll flat. Put a little oil on each naan piece and through on your hot hot pan and bake for about 5 minutes for each side.

It should get puffy and delicious.


No comments:

Post a Comment