Aloo Ghobi Chana Masala

Photo lost when the old site was hacked. (aloo ghobi chana masala) Newer posts will have photos.

We should start this post by acknowledging the reason we made this recipe.  One of our incredibly inspiring best friends chose to run the NYC Marathon on behalf of the Boomer Esaison Foundation.  She spent the better part of the year preparing herself physically and mentally and was the second highest fundraiser on the entire Boomer Team to boot.  On account of Sandy’s aftermath the NYC marathon was canceled, but as far as we are concerned, she won the whole thing — and we were happy to watch her cross the finish line, officially a marathoner, at the Harrisburg marathon the next week.

The first time we made this dinner was in an attempt to feed her on what would have been the Friday before the Sunday of the marathon.  With the exception of the potatoes (added only because we are still on a potato-kick) this would have been a low-glycemic meal that would have fed her some necessary energy over a longer period of time.  We loved the outcome of our foray into masala and have made it a number of times since so that we could post it with all of you.

 

Aloo Ghobi Chana Masala

(A heavily bastardized version of Smitten Kitchen’s)

 

1 large potato

1/3 head of cauliflower

1 15 oz can of chickpeas

1 28 oz can of crushed tomatoes

2 medium onions

3 large cloves of garlic, minced

3 green chili peppers (with or without the seeds)

2 tbsp olive oil

4 tbsp grape seed oil

1/4 tsp ground cayenne

1 tsp ground turmeric

1 tbsp cumin seeds, toasted

1 tbsp coriander

2 tsp ground cumin

1 whole lemon

1/2 c water

1/2 tsp salt

 

Start by chopping the onion, the peppers (we de-seeded them) and the garlic.  Juice the lemon.

3 photos lost when the old site was hacked. (chopped onions; chili peppers chopped; chopped garlic) Newer posts will have photos.

Chop the potato into 1″ chunks and the cauliflower into small florets.

2 photos lost when the old site was hacked. (mmmmmm…; cauliflower florets) Newer posts will have photos.

Put 2 tbsp grapeseed oil in a small frying pan.  Toss in the cumin seeds, toast them and set aside.

Heat the remaining oils in a large, heavy bottomed pot over medium high heat.  Toss in the onion, garlic and pepper.  Let them soften for a few minutes and then add the cayenne, turmeric, cumin, cumin seeds, coriander, salt and potatoes.  Combine with 1/2 c water and cook for about 5 minutes.

Photo lost when the old site was hacked. (spices in the stock pot) Newer posts will have photos.

Throw the chopped tomatoes into the skillet.  Cover and cook for another 5 minutes.  Next add the cauliflower.  Cover and continue to cook for about 10 minutes.  Finally, drain the chickpeas and toss them in.  Combine and cook for another 10 minutes. Add the lemon juice at the end and whip out your serving spoon.

Whether you are serving this to a future marathoner or you’re just looking for something hearty, we hope this one won’t disappoint.