Channa Gobi Masala

Submitted by Involuntary Sparkle

"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: 55mins
• Ingredients: 18
• 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.