Sunday, April 29, 2007

Poppy's channa masala

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Last night I made my version of channa masala.

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Today Hay and I ate it. We loved it. More photos at flickr.

The very loose recipe (sans quantities or cooking instructions because I'm lazy): Dopiaza, Madras curry cooking sauce, sour cream, butter, chickpeas, sweet onion, garlic, peanut oil, curry powder, cumin, cumin seeds, mustard seeds, roasted baby white potatoes, Jasmati rice.


2 comments:

It's Me... Maven said...

Not sure if you do this or not, but do you toast your seeds?

This is how I do it...

1 Tbsp. Oil
1 tsp each mustard and cumin

Toast in the oil until the mustard seeds start to "splutter."

Then add one diced onion to that and cook until onion turns golden. Add your garlic and ginger and cook for one minute, THEN add the pre-fab sauces.

I highly recommend Betty Crocker's Indian Home Cooking, if you were interested in a good Indian cookbook to give you the basics... assuming, of course, again, you don't already have that cookbook:)

Crys said...

jesus, that sounds good and i'm HUNGRY.

not that your name is jesus.