Shanghai-Style Chana Masala
Back in December (which feels like a million years ago) in a land far, far away called China, I enjoyed a delicious meal with my Chinese friend Selina. She took me to this back-alley Indian restaurant, that was seriously some of the best Indian food I've ever had.
One of the best things about Indian restaurants is that across the board, in any country, you can most likely find a vegetarian meal. It's pretty difficult for me to find reliable restaurants in China, that can guarantee no meat will make it's way into my meal. So when Selina brought me to this little Indian restaurant on Dagu Road in Shanghai, I was ecstatic.
I asked for the recipe, but was turned down. I was however given a list of ingredients, and lo and behold I figured out the measurements all by myself.
2 tsp. Extra Virgin Olive Oil
1 C. Diced Onion
1/2 tsp. Minced Garlic
1" ginger, matchsticked
1/2 Jalapeno, ribs and seeds removed
1 - 15 oz. Can Chick Peas (Garbanzo Beans)
1 - 15oz. can Muir Glen Fire Roasted Diced Tomatoes
1 - 15 oz. can Muir Glen Whole Peeled tomatoes, cut into quarters
1/2 tsp. Paprika
1/2 tsp. Curry Powder
1/2 tsp. Cumin
1/2 tsp. Garam Masala
1/2 tsp. Ground Coriander
1 Tbs. Coconut Oil or 1/3 C. Light Coconut Milk
5 drops liquid Stevia (I like NuNaturals Clear Liquid Stevia)
1 tsp. Sea Salt
2 C. Spinach or Kale, packed
1. Dice the Onions and Jalapeno.
2. Saute the Onion, Garlic, Ginger and Jalapeno in the Olive Oil over Medium heat until Onion looks slightly transparent, about 6 minutes.
3. Drain and rinse Chick Peas, reserving liquid, and add to pot.
4. Add both cans of tomatoes. Stir and cook 5 more minutes. If Chana Masala is too thick, add some of the reserved Chick Pea liquid to thin it out a bit.
5. Add all spices, Stevia and Sea Salt.
6. Add Spinach or Kale and cook just until greens are wilted.
7. Serve with Naan bread or mini pitas. Keeps for a full work week of lunches!
What's the best recipe you've tried to recreate from a trip?