Recipe: Chana & Cauliflower Masala

I’ve recently realized that a lot of Indian food is actually quick and easy to make. This chana and cauliflower masala is another Indian dish adapted from frugal feeding; at least two more of his Indian recipes are on my list to try.

monochrome but delicious

monochrome but delicious

“Chana” means “chickpeas” in Hindustani, so this is a vegetarian stew-like dish made with chickpeas — I added cauliflower for even more health and texture. The dish has a nice spice profile and is great for a quick, warming Friday or other weeknight dinner. It’s also easy to double the recipe for more people. As has been the case in the past, this dish is more flavorful the next day, after the flavors have had time to blend and mellow. Serve this over rice — or not, as it’s hearty enough to stand alone — and feel free to stir in some plain yogurt to cut the spice and add some tang.

Chana & Cauliflower Masala (adapted from frugal feeding; serves 4-6)

Ingredients

  • optional: 1 cup rice + 2 cups water
  • 2 onions, thinly sliced
  • 3 tbsp neutral oil (I use sunflower oil)
  • 2 tsp whole cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1-inch size piece of fresh ginger, minced
  • 1 can crushed tomatoes
  • 1/2 cup water
  • 2 cans chickpeas, drained
  • 4-5 garlic cloves, thinly sliced
  • to taste: salt
  • optional, for serving: dollop plain yogurt

Procedure

  • Put the rice on to cook, if using.
  • Place a medium pot of water on the stove over high heat. When the water boils, add the cauliflower and cook 5-10 minutes or until it is firm-soft. Drain and set aside.
  • Sauté the onions in oil in a skillet over medium-high heat until they are translucent.
  • In a separate, small skillet, toast the cumin and coriander seeds until they are fragrant, then grind them with a mortar and pestle. Add these and the other spices (through ginger) to the onions in the large pan and cook on low for 5 minutes, stirring frequently.
  • Add the tomatoes and water to the pan and let simmer for 5 minutes.
  • Add the chickpeas, garlic, salt, and cauliflower to the pan and bring the mixture to a boil, then let simmer for 10-15 minutes or until it thickens to your liking.
  • Serve over rice — or not — and with or without a dollop of plain yogurt.

Enjoy!

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6 thoughts on “Recipe: Chana & Cauliflower Masala

    • taplatt says:

      Ah, yes — gobi. Good call. Thanks again for inspiration. Mine turned out much yellower than yours — maybe because I used crushed tomatoes instead of whole. Do you find that your curries are more flavorful the second day, too?

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