Potato Chana Masala Food

POTATO CHANA MASALA

Steps:

• Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
• Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
• Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
• Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
• Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
• Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.

CHANA MASALA CHEESE FRIES

Steps:

• If using whole spices, finely grind coriander and cumin in a spice mill. Combine coriander, cumin, garam masala, chile powder, and turmeric in a small bowl.
• Heat oil in a large pot over medium. Add onion and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring occasionally, until golden and softened, 8-10 minutes. Stir in serrano chiles (add up to 2 depending on your heat preference and how spicy your chiles are), garlic, and ginger and cook, stirring occasionally, until starting to soften and fragrant, about 2 minutes. Add spice mixture and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and cook, stirring, 1 minute (be careful not to burn spices).
• Add chickpeas, tomatoes, and 1½ cups water to pot and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and cover pot. Cook until slightly thickened, 20-25 minutes. Uncover and mash about one third of chickpeas with a potato masher or fork. Continue to cook, uncovered, stirring occasionally, until chana masala is thick but spoonable, 8-10 minutes more. Remove from heat and cover to keep warm.
• While the chana masala is cooking, preheat oven to 450°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with salt. Toss to coat. Spread out in a single layer and roast, turning halfway through, until tender and browned in spots, 25-30 minutes. Set sweet potato fries aside; leave oven on.
• Purée serrano chile, garlic, lime zest and juice, mint, oil, salt, and 3 cups cilantro in a blender, adding water a tablespoonful at a time if needed to thin, until chutney is smooth and pourable.
• Sprinkle two thirds of cheese over reserved sweet potato fries, then spoon a generous layer of chana masala over. Sprinkle with remaining cheese. Return fries to oven and bake until cheese is melted, about 5 minutes.
• To serve, drizzle half of chutney over fries and top with red onion and chopped cilantro. Serve with yogurt and remaining chutney alongside.

CHANA MASALA

Steps:

• Film the bottom of a large saucepan or Dutch oven preferably not nonstick with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.
• Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add 1/2 cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.
• Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce's flavor and makes the chickpeas more tender and toothsome.
• Since I was using home cooked and still slightly crunch chick peas I ended up cooking it on very low for about 1 hour to allow the chickpeas to soften and the flavors meld. Taste, and adjust the seasoning as necessary.
• Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.