Channa Masala & few photos of Common Wealth Games

Cutting carbs is a big no-no as it makes me extremely cranky that I am constantly wanting to kick someone's behind.In an Indian(and in almost all Asian) household a meal isn't really a meal without carbohydrates. While its flat-breads up north its white rice down south.Whether it be bread or rice, a gravy curry as an accompaniment is a must. Since I(We) eat carbs on a daily basis, I have to come up with variety of tongue-tickling gravy-based dishes almost everyday. And I have to say that over the years I have tried at-least a hundred dozen dishes. Most were hits and a few were bloopers but that doesn't stop me from experimenting. But a few, a selective few, gets made again and again and this is one of those.Don't be put-off by that fiery shade of red..its mostly from the tomatoes. ;)

I want to thank Mr.Ghosh of  "Cooking and Recipes" for sharing a few pictures of the Common Wealth Games 2010 that was held in Delhi beginning of this month. Be sure to check out his latest lip-smacking recipe Rashmi Mutton Biryani with plenty of pictures and instructions. He also gives a Vegetarian option for the same. Boy, that post certainly makes me hungry.
Here are some pictures of the opening ceremony. Click on the picture to see it in Original size --

Now onto the recipe-
Ingredients:

• 3 1/2 Cups(Or 2 Cans,19 OZ each) Cooked Chickpea
• 3-4 Roma Tomatoes, roughly chopped
• 1 Medium Red Onion, roughly chopped
• 1 inch Ginger, peeled and roughly chopped
• 4 Dry Red Chili (For less heat use 2)
• 4 Cloves Garlic
• 2 Stalk Curry Leaves
• 1 Tsp Whole Black Pepper
• 1 Tsp Cumin Seeds
• 1 Tbsp Garam Masala
• 3 Tbsp Olive Oil
• 1 Tbsp Butter or Ghee(Clarified Butter)
• 1/4 Cup Reduced Fat(2%) Milk
• Salt for taste

Procedure:

• Heat 2 tbsp of oil in a pan and add garlic cloves, onion, red chili, black pepper and curry leaves.
• Saute till the onions are well browned. Add Ginger and saute for a couple of minutes.
• Throw in the chopped tomatoes and cook for 10-15 minutes.
• Cool the mixture and grind to a smooth paste with salt and water.
• In the same pan, heat the remaining tbsp of oil and fry the cumin seeds.
• Add the cooked chickpea, ground paste and garam masala.
• Check for salt and add more if needed. Cook for 10 minutes until the gravy thickens.
• Add milk and allow the gravy to re-thicken.
• Switch off stove and add the butter/Ghee and stir gently.
• Serve hot with Rice or Roti.

Enjoy!