Wednesday, October 17, 2007

Balti Chickpeas and Aloo Mattar

Let's face it, Indian food rocks. Plus, since it revolves around vegetables and not meat, it is perfect for vegans. Tonight my wife did the cooking and the results were very tasty. On the menu: Chickpea Balti and Aloo Mattar. I will post one recipe today and the other tomorrow when were are scarfing down the leftovers.


INGREDIENTS:
- 1 can of chickpeas
- 3 tbsp oil
- 3 medium onions, sliced
- 3 tomatoes, chopped
- 1 tsp cinnamon
- 2 large black cardamom pods
- 4 black peppercorns
- 1/2 tsp black cumin seeds
- 1 tsp chopped fresh ginger
- 1 clove garlic, minced
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp soy yogurt
- 4 tbsp fresh lemon juice
- fresh coriander to garnish

METHOD:
1. Heat oil in large pot or wok. Fry onions until deep golden brown (about 15 minutes).
2. Add tomatoes and spices and fry for 5 minutes.
3. Add chickpeas and fry for 5 minutes.
4. Add yogurt and heat until bubbling.
5. Stir in lemon juice and garnish with coriander.

2 comments:

J. Maass said...

I notice many of the photos show white rice, which is less healthy than brown rice. Do you ever use brown rice too?

Vegan Dad said...

Less healthy but not unhealthy. I like white rice. There. I said it. When it comes to basmati or jasmine rice, I will take white over brown anyday. That being said, I do love wild rices and brown rices in other dishes because they have a great nutty flavour.