Monday, June 03, 2013

Chickpeas with Russet & Sweet Potatoes

GHOOGNI with sweet potatoes
A variation of Chana Masala
Chana Masala, a North Indian dish, made in the Bengali style includes potatoes and is called Ghoogni. I added sweet potatoes to give it a twist.

1 (14 oz.) can chickpeas or garbanzo beans, rinsed and drained
1 russet potato, peeled and diced
1 sweet potato, peeled and diced

2 Tbsp. vegetable oil
1 cinnamon stick
4 cardamom pods
4 cloves
3 bay leaves

1 medium onion, chopped, blanched and puréed
1 Tbsp. garlic paste
2 Tbsp. ginger paste
2 Tbsp. tomato purée
2 Tbsp. Greek or plain yogurt
1 tsp. Shan Chana Masala powder

Cilantro, chopped
1 jalapeno pepper, deseeded and chopped
1/4 tsp. garam masala powder
1 tsp. ghee

1. Cook sweet and russet potatoes in boiling, salted water for 15 minutes.
2. Drain potatoes and reserve 1½ cups boiling water or simmer 1½ cups vegetable stock.
3. Whip Gravy ingredients together and set aside.
4. Microwave oil on high for 2 minutes.
5. Add Tempering ingredients and cook on high for another 2 minutes.
6. Add whipped Gravy ingredients, stir and microwave on high for 2 minutes.
7. Add boiling water or hot vegetable stock to gravy and stir.
8. Add potatoes along with chickpeas, stir well and microwave on high for another 2 minutes.
9. Garnish with ghee & garam masala powder, stir and sprinkle cilantro and jalapeno peppers on top before serving.
Goes great with cooked rice or tortillas.

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