I am not going to lie.
This summer and autumn have been busy as all get out.
For Yom Kippur -- that is, to break the fast on Yom Kippur -- I'll be preparing my great uncle's famous sour cream cake. (Recipe TK.)
For now, exciting news in hecshered land: Purity Farms makes organic, kosher ghee -- which is pretty readily available in any good-sized supermarket, or via the Internet. Even more exciting: I recently bought some.
I can't wait to use it to cook the New York Times's recipe for Chana Punjabi, which the Grey Lady ran back in March 2009 (Elaine Louie adapted it from Heather Carlucci-Rodriguez at Lassi, a shoebox-sized restaurant on Greenwich Ave in the Village. I used to go there all the time during graduate school, and the food is delicious.)
Here is my version:
Ingredients
1 tablespoon butter or ghee
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 16 oz can tomatoes
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice OR champagne vinegar
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Sides: yogurt, rice
Directions
1. In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
2. Purée mixture -- I use an immersion blender -- then add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice/vinegar. Add chickpeas and bring to a boil, then reduce heat to low.
3. Cook for 5-10 minutes; add the cilantro. Remove from heat and enjoy!
