Hey there everyone!!! I hope you are having fun in Spring. The colors of spring, the green grass, the fresh wind bring a new excitement to the life that became dull with winter. This spring, I joined Community Crops and am working on my own little vegetable garden. I will update you soon with the updates regarding my garden. What are your plans this spring? Do let me know in the comments.
I have been thinking of posting one of my all time favorite dishes – the chickpea tikka masala for quite sometime now. This has a special story behind it.
During my college days in Chennai, India, I used to be a back bencher. You know how back benchers are; we have all the fun in the world. The experiences that come with being a back bencher are exquisite and unique – bunking classes, going to matinee movie shows, gossiping, texting with friends, sleeping during classes, spending lots of time in the canteen – the list goes on and on and on.
One such experience is frequenting this small North Indian restaurant near our college. This restaurant served the best chickpea tikka masala in the whole wide world. I have never had a better chickpea tikka masala in my life. So, before leaving for home, I used to go to this place, have a plateful of chickpea tikka masala with rice and then head home. Once I reached home, my mother, ever caring as she is, used to serve me hot hot dinner. Of course, I could not tell her that I already had my dinner, so, I used to have it once more.. So, dinner twice almost daily. And that’s how I became my chubby self.. 😉 Mom! please do not call and scold me.
While reading Vegetarian Times magazine, I saw this chickpea tikka masala recipe which reminded me of this story. So, I thought I should share this story and post my own version of the recipe. This one is for all the back benchers in this world. We guys rock!
So, here is the recipe – the Chickpea Tikka Masala.
- 1 tbsp Vegetable oil
- ½ medium onion,diced
- 1 tsp turmeric powder
- 1 tbsp of garam masala
- 2 tsp. grated fresh garlic
- 3-4 green chillies, minced
- 2 15-oz cans chickpeas,rinsed and drained
- 1 28-oz can crushed tomatoes
- ½ cup low fat greek-style yogurt
- ¼ cup cilantro ,to garnish
- Heat oil in skillet over medium heat. Add onions, saute for 5 minutes until translucent. Add turmeric powder, garam masala , garlic and green chillies. Season with salt and saute for another minute.
- Stir in chickpeas and tomatoes.Bring it a boil, reduce heat to low and let it simmer for about 10-15 minutes.
- Remove from heat, and stir in yogurt and cilantro.
For a vegan version, Add some vegan yogurt to the gravy.
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