Chana Masala

If you've never tasted chole, otherwise known as chickpeas or garbanzo beans, then you're missing out on a wonderfully exquisite taste and texture experience; not to mention nutritional benefit. Chole is the main ingredient in this quintessential Pakistani and Punjabi dish. Served hot with jeera rice or roti, this sweetly aromatic dish will keep you warm on the chilliest Canadian winter day.

You may use one large can of cooked garbanzo beans, or pre-soak one cup of beans in warm water the night before. I place pre-soaked  beans in a pressure cooker covered by an additional inch of water, one cinnamon stick, salt and a tsp of oil. Pressure cook on high for 10-15 minutes, or until they are medium firmness to soft.

In a separate pan fry two medium yellow onions chopped julienne style. 

Cook on medium heat and be sure not to let them burn. 
To this add: 
two dried red chilies 
1 tbsp of jeera or cumin
two black cardamoms
8 black peppercorns
1 star anise
1 cinnamon stick
a pinch of hing or asafoetida
Stir occasionally

When onions become transparent add 2 tbsp of ginger garlic paste and continue stirring. 

When onions become browned and soft add:
3 chopped tomatoes
2 tbsp of garam masala
2 tsp of salt
1 tbsp of brown sugar or jaggery

Continue stirring until it becomes a paste. To this add the cooked garbanzo beans and enough water to cover the beans. Simmer covered on medium to low heat for about 20 minutes. Simmer for another 5- 10 minutes without the lid until the mixture thickens. 

Add chopped coriander leaf for garnish and serve hot with jeera rice or roti.

P.S. Thank you Margo for the gorgeous serving plates. I think they go quite well with this dish...don't you??

Aloo Gobi

Aloo Gobi is a dry Indian potato (aloo) and cauliflower (gobi) dish. When visiting the Okanagan Hindu Temple in Summerland, B.C. during the regular Sunday service, the lunches served afterward are often accompanied by this typical Punjabi dish. With a bit of practice and careful observation of my sweet Didis in the temple kitchen, I have learned to make this family favourite with authenticity.

To make Aloo Gobi, you will need the following:

2-3 russet potatoes peeled and cubed

1/2 cauliflower washed and broken into 1 inch pieces.

1 large yellow onion diced

2-3 small green chilies chopped

2 tbsp ginger garlic paste

1 tbsp ground and/or whole cumin seed (jeera)

2 tsp black mustard seed

2 tsp tumeric powder

1 tsp red chili powder

3-4 fresh tomatoes chopped or 1 small can of whole tomatoes

oil or ghee for frying

1 bunch of coriander leaf (cilantro) chopped

salt to taste

Add oil to a deep pan and begin frying jeera, mustard seed and green chilies. Fry until seeds begin to pop, then add onions. Fry onions until lightly browned, stirring occasionally. Add ginger garlic paste and stir until well blended. Add tumeric, chili powder and half of coriander leaf. Let fry for about three minutes. Add tomatoes, stirring until it begins to form a paste, frying until paste becomes thick and well blended. Add potatoes, stirring until they become well coated, add a little water, cover and let simmer until potatoes are 60% cooked. Add cauliflower, stirring well and cover once again. Once potatoes and cauliflower are cooked, add salt to taste, remaining coriander and serve.

If you prefer a less spicy dish, omit the red chili powder.

This is a portrait of Shiva that I painted for my friends at the Okanagan Hindu Temple on the occasion of Shivratri in 2009