Erin’s Chana Masala

22 Apr

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Lazy and busy. School, moving, working. A bad blog combination. Too busy to cook and write, and too lazy to attempt it after being so busy. Blogging is like working out, easy to let slip, and hard to get motivated once the ball stops rolling.

HOWEVER. I still took photos. Justincase. I’ve had this one in the bag for awhile now. Months even. It was so tasty and healthy, perfect for spring detoxes and diets ( like the one I was doing, before everything went to hell !) I enjoyed this recipe so much that I made sure to track the whereabouts of the single crumpled up post- it that it was scribbled down on over the course of moving apartments, a testament to be sure!

I’ve decided that I love this blog too much to abandon it completely, even if I’m the only one who still reads it ;). I’m unbelievably on summer vacation after this week is through, so I’m looking forward to more kitchen time! (Also the new kitchen is adorable, I can’t wait to show ya).

Created by Erin, my coworker, friend and excellent cooker of Indian delights.

Erin’s Chana Masala

1 white onion
2 large tomatoes
2 tsp garlic paste
2 tsp grated fresh ginger
2 tbl spoons brown sugar ( or alternative)
2 tbl spoons ground coriander
2 tbl spoons garam masala
2 tbl spoons fenugreek
1 tsp cumin
2 tsp chilli
2 small cans tomato paste
Lots of cooked chickpeas ( 2 cans?)
Salt
Water
Coconut oil for frying

1. Heat oil in large pan and add fenugreek seeds until fragrant, about 2 minutes. Add onions, cumin, ginger, garlic and salt. Cook about 6 minutes until onions have softened. Add tomato paste and water (about 1/4 cup).
2. Using hand blender, blend onion and spice mixture until smooth. This step is optional but I prefer a smooth sauce.
3. Add the garam masala, coriander, sugar, chilli and stir in, cook until fragrant, about 1 minute.
4. Add chopped tomatoes, chickpeas and more water if sauce is too thick. Stir to combine and reduce heat to medium low and simmer about 20 minutes.

Serve over rice or quinoa, or with naan, and top with yogurt and fresh cilantro.

The evidence!

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5 Responses to “Erin’s Chana Masala”

  1. Sarah April 22, 2013 at 10:33 pm #

    Hey Maddie, Thanks for your post! I love your blogs when you do find time to write them. You are definitely not the only one who reads them! I often refer to your recipes and they are great inspiration. Enjoying the busy life I hope! Much love, your fantastic foodie friend xo

  2. Sarah April 22, 2013 at 10:35 pm #

    That’s funny about the post it too! Totally something I would do hahaha

  3. scarletrosita April 24, 2013 at 6:00 am #

    Absolutely lovely and better the next day too 🙂

  4. Sheila May 22, 2013 at 2:04 am #

    lol the analogy of blogging to working out- so true…

Trackbacks/Pingbacks

  1. Food and Frivolity, 2013 in Photos and Recipes | food, mostly - January 1, 2014

    […] This dish was apparently made in March(that’s the old kitchen!), but posted in April. It was a recipe created by a friend of mine, who makes excellent Indian food. In 2013, I have followed suit in experimenting with Indian cooking. I think curries are my favourite thing to make now. Here is the recipe that started it all: Erin’s Chana Masala. […]

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