Prep 15 mins
Cook 20 mins
A great meatless/vegetarian main entree. Courtesy of Aarti Sequeira. Food Network. I found the need to use more gram masala. I also used 8 oz. can tomato sauce because I have done this is the past with my grilled chicken tikka masala recipe. I thought it worked well. I also simmered longer than the suggested 10 minutes. Serve over basmati rice or scoop it up with Naan UPDATE: 2/11/11. I made this for the 2nd time. I just can't get enough of it! I added 1/2 serrano chili for a bit of heat, oh my what a fabulous addition to this recipe!
- 1 large red onion, chopped (about 2 cups)
- 2 tablespoons ginger-garlic paste, recipe follows or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
- 3 large roma tomatoes, chopped, I used 8 oz . can of tomato sauce
- 2 tablespoons canola oil
- 1 teaspoon cumin seed
- 1 teaspoon ground coriander
- 1⁄2 teaspoon garam masala, I used more 1 teaspoon
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon turmeric
- 1⁄4 cup yogurt, whisked until smooth
- 1 tablespoon lime juice (about 1/2 a lime)
- 1 (14 1/2 ounce) can chickpeas, drained and rinsed
- 1 (14 1/2 ounce) can artichoke hearts, drained, rinsed, and halved
- 1⁄2 serrano chili, minced (optional)
- kosher salt
- 1⁄2 cup water
- fresh cilantro, chopped for garnish
- Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a food processor or blender until smooth. I may be slightly textured.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds (and optional serrano chili). Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes. I sauteed longer until the onions softened.
- Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.
- Then add the yogurt, a little at a time so it doesn't curdle. NOTE: I temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.
- Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. I simmered 30-40 up to 60 minutes. Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.
- GARLIC GINGER PASTE:.
- 1/2 cup cloves garlic, whole.
- 1/2 cup fresh ginger, peeled, 1/2-inch slices.
- 1/4 cup canola oil.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
We had this with some friends the other night and it was amazing! We forgot to make rice and just ate it with naan. Can't wait to make it again!
We really enjoyed this dish. I liked the idea of making a puree of the onions, tomatoes, and spices. I felt it had a little too much onion so I added a tiny bit more yogurt to offset the onion taste. I also felt that the dish needed more spice as they didn't come through enough in the sauce. These are all things that can be adjusted to taste. Served this dish over rice with some bread on the side. Made for the Best of 2012 tag.
We really liked this dish, it was different from most of the Indian cooking I have done. I wasn't sure about frying the paste and cooking the yogurt, but they worked out fine. I used less oil and added a little cayenne for heat.