Rob arrived home today in time for lunch. I decided to use up most of the remaining chickpeas by making
channa aloo. I don't have a recipe I particularly like for this dish so I made it up on the fly and it was probably the best (so says the family)
channa aloo I've made. I will remember everything I threw in, but sadly I have no idea how much of anything I used since I would just put something in and taste it and add something else. I know I used the following: canola oil, diced onions, mustard seeds,
garam masala, cumin, turmeric, chili powder, curry powder, ginger, cardamon, salt, minced garlic, red pepper flakes, vegetable broth, nutritional yeast, crushed tomatoes, a ton of cooked chickpeas, boiled potatoes, and a little of the secret ingredient (don't tell Rob)
Tofutti non-hydrogenated sour cream. I wish I'd had some fresh chillies, but it was fine without.
I used regular
basmati rice and we had garlicky kale too. Warm and yummy on this fall day. Gluten-free too for those of you who avoiding gluten. I only have about a cup left of the chickpeas. Yay!
Rob arrived home today in time for lunch. I decided to use up most of the remaining chickpeas by making channa aloo. I don't have a recipe I particularly like for this dish so I made it up on the fly and it was probably the best (so says the family) channa aloo I've made. I will remember everything I threw in, but sadly I have no idea how much of anything I used since I would just put something in and taste it and add something else. I know I used the following: canola oil, diced onions, mustard seeds, garam masala, cumin, turmeric, chili powder, curry powder, ginger, cardamon, salt, minced garlic, red pepper flakes, vegetable broth, nutritional yeast, crushed tomatoes, a ton of cooked chickpeas, boiled potatoes, and a little of the secret ingredient (don't tell Rob) Tofutti non-hydrogenated sour cream. I wish I'd had some fresh chillies, but it was fine without. 
I used regular basmati rice and we had garlicky kale too. Warm and yummy on this fall day. Gluten-free too for those of you who avoiding gluten. I only have about a cup left of the chickpeas. Yay!
4 comments:
Channa Masala is my favorite Indian dish. Would LOVE to try your aloo. I don't yet have the kitchen kourage to take your list of ingredients and throw it together. Any chance you'd have the time/recollection to give me some idea of how much of each ingredient you threw in?
Hey there...
You've been tagged... to show us the contents of your FREEZER!!!
http://cravinveggies.blogspot.com/2008/10/and-now-you-know-rest-of-story.html
p.s. that looks awesome!!!
Looks delicious Linda! Channa Masala is also a favorite dish of mine! I also add corriander powder...is that what you mean by cardamom? Sure is filling (with NAAN!) on a fall or winter day! Perfect match for your Kale and Basmati rice! YUM YUM YUM! I did make it to the new Bombay Grill and had a pleasant experience. Nice to dine there on a Sunday evening to wrap up the weekend! I had the saag aloo and also some of the navaratan curry (9 vegetables?) which likely had cream in it. I'll definitely go back - I don't eat out often but do enjoy an Indain meal now and then that I DON'T have to prepare.
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