Friday, June 13, 2014

Chana Masala with Loads of Rainbow Peppers

Chickpeas, Potatoes & Rainbow Peppers
Chana Masala is a popular item on an Indian menu. I've given it a twist by adding sweet rainbow peppers which pumped up the flavor.

1 lb. sweet rainbow peppers (small red, yellow & orange peppers)
2 (14 oz.) can garbanzo beans, washed & drained
2 (14 oz.) cans diced potatoes, washed and drained
4 Tbsp. vegetable oil
1 cinnamon stick
1 star anise
1/2 tsp. shah jeera or cumin seeds
1 tsp. coriander-cumin powder
2 large onions, peeled & diced
2 medium (Roma) tomatoes, diced
1 Tbsp. ginger paste
1/2 Tbsp. garlic paste2 tsp. tomato paste
1 jalapeno pepper, diced

  1. Heat oil over medium-high heat and sputter cumin seeds, cinnamon & star anise.
  2. Fry coriander-cumin powder, onions & tomatoes until tomatoes break down.
  3. Add tomato paste, ginger and garlic pastes & stir-fry until oil resurfaces.
  4. Add sweet peppers and stir-fry for 3 minutes.
  5. Stir in garbanzo beans & potatoes.
  6. Season with salt & pepper to taste.
  7. Lower heat, cover and simmer until dry.
  8. Garnish with diced jalapeno peppers and remove from heat
Serve hot over steamed Basmati or Jasmine rice or with chapatis.