Thursday, April 27, 2017

Chana Aloo Masala

1 lb. russet potato, peeled and diced
2 Tbsp. olive oil
1 onion, diced
2 cloves of garlic, minced
salt and pepper, to taste
ground ginger, to taste
coriander, to taste
1 Tbsp. garam masala
28 oz. canned diced tomatoes
2 Tbsp. tomato paste
15 oz. garbanzo beans, drained
1/2 c. frozen peas
Cooked rice
Greek yogurt, optional

Boil the potatoes for 5-7 minutes. Drain and set aside.

Saute the onion in olive oil over medium heat in a large skillet until they are soft, about 5-7 minutes. Add in the garlic and spices, and saute one more minute.

Add the tomatoes and tomato paste to the skillet. Stir in the paste until it dissolves. Cook about 5 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Add in the garbanzos and peas. Cook another 3-5 minutes, or until heated through.

Serve over cooked rice.

If you want, you can add a dollop of yogurt on top or just eat it as it. Both ways are delicious.

Here's a link to the recipe I adapted:

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