Friday, April 05, 2013

Gobi Channa Masala Mash

I don't make any designs on this recipe being an "authentic such-and-such" from the "this-and-that" region of India.

This came about as a workable alternative to serving mashed potatoes to my husband, who has taken the habit of reducing his carb intake later in the day.

1 head fresh cauliflower (stem and leaves removed; and pressure cooked in the Nesco for 3 minutes, manually releasing the pressure)

1 can Garbanzos, drained and rinsed
3 inches fresh ginger (don't bother peeling it, just wash the skin real good)
1/2 Cup (or more, depending) Almond Milk
1 tsp ground turmeric
pinch of salt and pepper 

Masala Tadka:
1 green chili minced
1 tsp jeera
1 tsp nigella
1 tsp oil or ghee
2 T. Garlic-shallot paste
Optional: If you like asafatoeida, add a few pinches to the sizzling tadka.

1/4 C minced red onion
fistful cilantro leaves or minced up stems from nearly 1 bunch
Optional: 1 T. plain yogurt


Grind all the first ingredients up to the salt and pepper. Then in a large skillet start toasting the tadka until the jeera gets golden and aromatic, add in the garlic-shallot paste and cook until golden. Stir in the channa-gobi puree. Cook down stirring regularly to keep it from burning (I cooked it on medium-high heat). Keep stirring. Bubbling. 5 minutes? 7 tops? Add yogurt. Stir and cook 1 additional minute. Taste. Adjust salt and pepper. Add in cilantro and red onion. Give one stir. Put lid on and take off the heat. 

You're good to go. This was served w/broiled lamb chops, though there's so much left over, I can see it being smeared on chappatis w/some diced tandoori chicken on it, as a masala roll up type sandwich. Or just eaten with chappatis as a simple meal. 

Servings Rendered: Makes roughly 2 pints of mash.

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