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Chana TIKKA Masala
Feb. 27th, 2020 10:59 amLent is here and with that comes the need for rib-sticking food that doesn't require meat or meat products such as chicken/beef broth. I've also been hankering a bit for Indian-style "warm glop over rice" sort of food. So last week I was at the store and saw a couple of insanely expensive jars of what was labeled as "chana masala," a dish I find very yummy and meets the requirements for meatless days, but not at 8-9 bucks per pint. So I perused the ingredient lists (as I have done since kindergarten) to see how feasible it would be to roll my own.
The jars' ingredients included both cream AND yogurt. After a few days I realized that the jars were slightly mislabeled; what they contained was Chana TIKKA Masala. The idea of a tomato and cream/yogurt sauce sounded appealing to me. So off to The Intarwebs I went, looking for ideas about ballpark ratios and proportions of spices. And what I found was a metric $#!+-tonne of VEGAN recipes, which almost universally used coconut milk. Which, aside from environmental issues abut mass production of coconut milk (and soy and almond milks, among others) which is not germane to this post, was emphatically NOT the flavor profile I wanted right now. After bashing the search terms with a 3-pound sledge a few times, I came up with a few examples that used actual dairy products.
I present the recipes here, with my initial thoughts thereon, and an attempt to mash them into something I'd actually like to try. ( Now moved behind the cut. )
The jars' ingredients included both cream AND yogurt. After a few days I realized that the jars were slightly mislabeled; what they contained was Chana TIKKA Masala. The idea of a tomato and cream/yogurt sauce sounded appealing to me. So off to The Intarwebs I went, looking for ideas about ballpark ratios and proportions of spices. And what I found was a metric $#!+-tonne of VEGAN recipes, which almost universally used coconut milk. Which, aside from environmental issues abut mass production of coconut milk (and soy and almond milks, among others) which is not germane to this post, was emphatically NOT the flavor profile I wanted right now. After bashing the search terms with a 3-pound sledge a few times, I came up with a few examples that used actual dairy products.
I present the recipes here, with my initial thoughts thereon, and an attempt to mash them into something I'd actually like to try. ( Now moved behind the cut. )
