Chana Masala
One of the most popular dishes in the world, both in and out of India and Pakistan, chana masala—chickpeas and other veggies cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions and feeds your soul. My version might not taste like Ganesh’s Mom’s version (always #1 Indian Chef in my book), but I guarantee that it tastes damn good. Customize with veggies of your choice.
02 Preparation
- In the sheet tray, combine chickpeas, zucchini, and mushrooms, ensure the mixture is dry for better searing.
- In a Dutch oven, heat oil till simmering. Bloom the spices in the oil for about 45 seconds.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, hot chicken seasoning, and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add salsa and tomato sauce. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep reddish-brown color.
- Stir the yogurt, sugar, and 1 Oz butter through the sauce.
03 Performance
Have griddle medium hot, like 400F, make sure surface is coated with butter. Place veggies on griddle ensuring all are flat on griddle to maximize sear. Sear for 3 minutes per side, add butter in between, flip every 3 min till cooked through, about 12 min. Move to half sheet tray. Add to sauce in Dutch Oven. Add baby spinach and cook through (5 min).
Enjoy!
