The Husband and I love Indian recipes and we have taken to making many of them at home. One of our favourites is Chana Masala, a lovely spiced chickpea dish. Pair it with a roasted cauliflower or the Indian style okra and some rice and you have a terrific meal. Enjoy!
1 can chickpeas in water or 1 1/2 cups pre-cooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from 1 lemon (approx. 2 tbsp)
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach (two handfuls) rinsed (this is optional, but I love it!)
In a large skillet or frying pan, saute onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add the spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately.
Roasted Cauliflower with Indian Spices and Yogurt Dressing
1 head cauliflower (2lbs)
4 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 tsp turmeric
1 tsp cumin
1 tsp garam masala
Preheat oven to 400˚ F. Cut the cauliflower into small pieces and place into a plastic bag. In a cup with a spout, mix the dry ingredients with the olive oil and drizzle over the cauliflower. Mix swell and allow the dressing to coat the cauliflower evenly. Spread the cauliflower on a 9x13 baking dish and bake for 1 hour.
Combine 1 cup of yogurt with 1 tbsp of dill or cilantro, 1/2 tsp cumin and 1/2 tsp salt. Serve as dipping sauce to cauliflower.
Indian Style Okra
3 tablespoons butter or olive oil
1 medium onion, chopped
1 pound sliced fresh okra
1 medium tomato diced
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
salt to taste
Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra and the tomato and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.
Dinner tonight is on me!!