Aloo Chana

I offer the following explanation:

In Baltimore, I developed a love for Bhangra and other Indian music.  In law school, I dated an Indian.  My best friend is Indian.  My girlfriend is from Trinidad.  I live in Little India in Queens.  So now I present you with one of my very many “by the seat of my pants” Indian meals.  (My girl likes it – but she puts my homemade hot sauce on it still.  I don’t recommend any more heat – unless, well – you are used to eating fire.)

—————————————————————————-
Aloo Chana

1 med onion, chopped
3 cloves garlic, chopped
2 small chili peppers (serrano), chopped (1 if you are heat-adverse)

1 can chickpeas, rinsed
2-3 white potatoes, cubed

1 28oz can chopped tomatoes
2-3 TB tomato paste (i get away with ketchup in a pinch)

1 13.5 oz can coconut milk

1 cup rice (basmati)
1/2 cup water

2 TB curry powder (madras if my fav)
1 tsp allspice
1 tsp ground ginger (fresh is better, but I didn’t have it)
1 tsp salt
1 tsp black pepper

3 TB oil
*fresh chopped cilantro
*a few TB of lime juice
—————————-

1. In a med saucepan, saute 1TB oil and about 1/2 clove of garlic until fragrant, add rice.  Stir around and then pour in 1 cup of the coconut milk and 1/2 cup water. Add rice and stir around and raise heat – bring to a boil.  Stir again, low heat – and cover for 25 minutes.

2. While rice is cooking, take out a large flat saucepan (but with sides) and heat 2TB oil and add the spices for a minute.

3. Add onion, garlic and chili peppers.  Saute for a few minutes over medium heat.

4. Add potatoes and saute – stirring – for about 5 minutes.  Add chickpeas and saute for a few minutes.  Add tomaotes and paste- stir and then cover.  Lower heat and cook for 15-20 minutes.

5. Uncover, stir and add remainder of coconut milk.  Cook 5 minutes.

6. If using, stir in cilantro and lime and cover.  Turn off heat.  Serve in a few minutes after one last stir.  Over rice, of course.

(When rice is done, fluff with fork and let sit covered over NO heat.)

Serves 2 for dinner and then leftovers for 2-3 depending on the size of your belly

Tags: Indian, RECIPES, vegan