This has been a staple recipe for years, but I only recently discovered the magic of adding mushrooms to it. Garam masala is a blend of spices that is essential for Indian dishes. If you don't want to buy it, you can find recipes online to make your own. Amchur is a dried mango powder available at most Indian grocers. You can substitute a tablespoon of lemon juice when you add the spinach but the powder is best. Makes 6 to 8 servings and freezes well.
1 tbsp olive oil 2 medium onions, chopped 4 garlic cloves, minced 2 tbsp grated ginger 2 tbsp cumin 1 tsp coriander 1/2 tsp cayenne pepper 1 tsp turmeric 2 tsp paprika 1 1/2 tbsp garam masala 2 tsp salt 1 tsp amchur powder 1 15oz can tomato sauce 1 cup white wine 2 cans garbanzo beans, rinsed and drained 3 cups water 2 pkg cremini mushrooms, chopped 1 8oz bag spinach 1/2 cup fresh chopped cilantro Heat olive oil in a large pot over medium heat. Add onions and saute 5 minutes or until they begin to soften. Add garlic and ginger and saute 2 minutes. Add cumin through amchur powder and saute 2 minutes until fragrant. Add tomato sauce, wine, garbanzo beans, water and mushrooms and bring to a boil. Reduce heat and simmer uncovered 40 minutes, stirring occasionally, until chana masala reaches desired consistency. Add spinach and cook 10 minutes on low. Remove from heat and garnish generously with cilantro.
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October 2017
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