Channa Gobi Masala

This is my quick and Americanized version of the tasty Indian dish, with no potatoes. Serve it with the cucumber raita to cool your firey tongue!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 2  tablespoons olive oil
• 4  garlic cloves, minced
• 2  large onions, chopped
• 1 1⁄2 tablespoons  hot curry powder
• 1 1⁄2 tablespoons garam masala
• 1  large cauliflower, chopped
• 3 (15 ounce) cans chickpeas, drained and rinsed
• 14  ounces fire-roasted tomatoes, pureed
•  salt and pepper
•  water

• Raita

• 1 1⁄2 cups  Greek yogurt
• 1  medium cucumber, peeled, seeded, and chopped
• 2  garlic cloves, minced
• 1⁄4 cup mint leaf, chopped
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cumin
•  salt

Directions

1. Melt butter and olive oil in a large pan over medium heat. Add onions and saute until slightly browning, 5 minutes. Add garlic, curry powder, and garam masala, and cook for 2 minutes.
2. Add cauliflower, garbanzo beans, and approximately 1/2 cup of water. Place a tight fitting lid on the pan and let simmer for 10-15 minutes, until the cauliflower is soft. Add pureed tomatoes, and simmer for another 10-15 minutes, adding additional water if needed. Add salt and pepper to taste and serve.
3. This can be served alone, over basmati rice, or with naan.
4. For raita:
5. Stir greek yogurt well to achieve a smooth consistency. Add chopped cucumber, garlic, mint, ginger, and cumin. Add salt to taste. Rest in the refrigerator 30-60 minutes before serving to allow flavors to blend.