Chana Masala, Aloo Gobi and Coconut-Almond Rice

India may be quite a few hours' flying away, but Indian specialities can be prepared faster than you think! Food blogger Lena Fuchs (@mein_leckeres_leben) reveals how easy it is to cook Chana Masala, Aloo Gobi and coconut-almond rice – colourful cuisine for spring!

Chana Masala-Lena Fuchs-Mein Leckeres Leben

Ingredients (for 6 )

Chana Masala

  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 cm ginger root, finely chopped
  • 2 tbsp garam masala powder
  • 1 tsp turmeric powder
  • ¼ tsp cumin powder
  • 1/2 bunch spring onions, finely sliced into rings
  • 2 tbsp tomato puree
  • 650 ml chopped tomatoes
  • 250 g cooked chickpeas
  • 2-3 handfuls of fresh spinach leaves
  • 2 tbsp maple syrup or raw cane sugar
  • Juice of ½ lemon
  • Freshly ground salt and pepper
  • Olive oil for frying

Aloo Gobi

  • 1 cauliflower
  • 500 g small potatoes
  • 2 tsp turmeric power
  • 1 tsp cinnamon powder
  • ½ tsp cumin power
  • 2 cloves of garlic, finely chopped
  • 2 cm ginger root, finely chopped
  • 1 tbsp tomato puree
  • 200 g cherry tomatoes, quartered
  • 1 tbsp cider vinegar
  • 2 tsp raw cane sugar
  • Juice of ½ lemon
  • Pinch of crushed chilli flakes, to taste
  • Freshly ground salt and pepper
  • Olive oil

Coconut rice

  • 250 g Basmati rice
  • 250 ml coconut milk
  • Juice of 1 lemon
  • 1 tbsp coconut oil
  • 3 tbsp flaked almonds
  • 2 tbsp desiccated coconut
  • Freshly ground salt and pepper

Method

Chana Masala

  1. Slowly heat the olive oil in a large pan. 
  2. Add the spices (garam masala, turmeric, cumin), garlic, ginger and onion, sauté briefly until spices start to release their aromas.
  3. Add spring onions, maple syrup or sugar and tomato puree and continue to briefly sauté.
  4. Season with salt and pepper.
  5. Add the chopped tomatoes. 
  6. Cover and simmer for 20-25 Minuten.
  7. Add the chick peas and leave to simmer for 5 minutes.
  8. Add the spinach in, stir until spinach wilted.
  9. Season with lemon juice and, if required, salt, pepper and sugar.

Aloo Gobi

  1. Wash the potatoes with cold water, scrub to remove any soil and rinse. Boil in a pan of salted water for 15-20 minutes until soft. Drain and set aside.
  2. Divide the cauliflower into florets and arrange on a baking tray. Drizzle with 3-4 tbsp olive oil and season with salt. Mix everything together. Bake in the range cooker's fan oven at 180 °C for approx. 25-30 minutes (stirring occasionally).
  3. Heat 2-3 tbsp olive oil in a large pan. Sauté the spices (turmeric, cinnamon, cumin, garlic and ginger)  until their aromas starts to release. Add the tomato puree, cherry tomatoes, sugar, salt, pepper, chilli flakes to taste, lemon juice and vinegar. Pour in approx. 250 ml water and simmer for a few minutes.
  4. Add the cooked potatoes and roasted cauliflower.
  5. Season with salt and pepper to taste (this dish needs a lot of seasoning).
  6. Make sure the vegetables are completed covered by the sauce (add more water if necessary). Leave to simmer for a few more minutes.

Coconut-Almond rice

  1. Put the rice in a pan. Add the coconut milk, lemon juice, salt and approx. 300-400 ml hot water.
  2. Stir, cover and bring to the boil.
  3. Reduce the heat and leave to cook gently for ca. 25 minutes.
  4. When the rice is cooked, stir in the coconut oil and add salt to taste. 
  5. Toast the almond flakes and desiccated coconut in a pan until fragrant.
  6. Mix a third of the almond flakes/desiccated coconut mixture into the rice; serve the rest on top.


     
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