Chana masala with paneer
Chana masala is an Indian restaurant favourite of mine. Heck, I'll eat basically anything with chickpeas, but there's something about the simple rich spiciness that makes chana masala particularly good.I've cooked it twice in five days now, because the first round didn't quite nail it. For round two - which worked - I went back to a basic recipe, built around a very simple curry gravy. Then, predictably, I lost my keeping-it-simple nerve at the end, and threw in a load of paneer.In my defence, paneer is pretty great.My first stab at this dish was a bit fussy and elaborate, and I buggered up the spice balance. It came off too harsh and medicinal from the cloves and cardamoms. There was a note of too-raw onion, too, from the onion puree I was hoping would work to thicken.Thicken it did, so I was loathe to drop the technique, but if you're chucking in a giant dollop of pureed onion, garlic, and ginger, you probably want to cook it out more. So that stayed, and I went right back to the simplest masala sauce I could look up quickly.This is more-or-less cribbed from Camelia Panjabi's book, 50 Great Curries of India, which is has one of the better introductions I've read to curry sauces and spicing.Oh, and the whole paneer thing. I put paneer in. Because I'm fucking obsessed with cheese. You can leave it out if you like.
Ingredients
- 3 small tomatoes
- A couple of onions
- Chickpeas (2 tins in this case)
- Paneer
- Garlic
- Ginger
- 1 tsp ground coriander
- 1/2 tsp tumeric
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 1 tsp paprika
- Fresh coriander
- Chillies