Julio's Delicatessen

Click here for a PDF of this recipe without photos.

As I mentioned in the previous post, the vegetable biryani I made to accompany the chana masala was a hit with the kids.  Unfortunately (for them, but fortunately for the adults) I overshot the mark a little in terms of spice/heat.  I think this turned out great (and still less spicy than it’s frequently served in Indian restaurants), but I’d reduce the cayenne slightly next time I make it for the kids.

• 2 Tb butter
• 1 onion, diced
• 3 cloves garlic, minced
• ½ tsp coriander
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp turmeric
• 1 cup chopped tomatoes (or canned fire-roasted)
• ½ cup water
• 2 cans chickpeas, drained
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp salt
• Juice of ½ lemon
• 1 jalepeno
• 1 tsp fresh ginger – grated or minced

Melt butter over medium heat in a nonstick skillet.  Add onion and cook until soft (~7 minutes).  Add garlic and cook another minute.  Add coriander, cumin, cayenne, and turmeric.  While stirring, cook another 30 – 60 seconds.  Add tomatoes and cook 5 minutes.  Add chickpeas and water.  Bring to a boil, then reduce to a simmer.  Add paprika, garam masala, salt, and lemon juice.  Simmer for 10 – 12 minutes stirring occasionally.  Add the ginger and jalapeno and cook another 60 seconds.