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Chana Masala with Mustard Greens and Naan

17 May

This dish was jam-packed with both flavor and nutrition.  I hadn’t worked with mustard greens before and was surprised by the intensity of the mustard flavor, but it worked really well with the boldness of the spices.  Zak made the naan from a recipe in the book his sis got him for his birthday, The Bread Lover’s Bread Machine Cookbook by Beth Hensperger.  It was absolutely delicious and made a wonderful vessel for the spice of the chana masala with mustard greens.  I really enjoyed this healthy, vegetarian dish, especially because it allowed me to make use of some Indian flavors which don’t typically pop up in our kitchen.  The leftovers were especially good today for lunch.

Chana Masala with Mustard Greens and Naan

Chana Masala with Mustard Greens:

2 tbs. olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

1/2 tsp. ground cumin

1/4 tsp. ground coriander

Large pinch ground ginger

1/2 tsp. garam masala

1/2 tsp. ground cardamom

1 15 oz. can whole peeled tomatoes

Kosher salt

1 tbs. cilantro leaves, roughly chopped, plus more for garnish

1 tsp. sriracha

1 15 oz. can chickpeas

3-4 tbs. plain Greek yogurt (optional)

1 16 oz. bag chopped mustard greens

Bring a large pot of salted water to a boil.  Add mustard greens and boil 2 minutes.  Drain and run under cold water immediately.  Set aside.

Add olive oil to a large saucepan or Dutch oven and heat over medium heat.  Add onion and cook, stirring frequently, until caramelized, about 40 minutes.  Turn heat up slightly and cook another 10 minutes, stirring frequently, until onions are lightly charred in some spots.

Reduce heat to low.  Add garlic and another tsp. or two of oil if the pan seems too dry.  Add cumin, coriander, ginger, garam masala, and cardamom.  Add a few splashes of water and stir to scrape up any bits stuck to the bottom of the pan.  Cook until water is completely evaporated.

Pour in the juice from the canned tomatoes.  Add tomatoes, breaking them apart with your hands as you add them (messy but efficient) or break them up in the pan with a wooden spoon or potato masher once in the pan (cleaner but doesn’t work as well).  Taste for seasoning and adjust if necessary.

Raise heat to medium and bring to a boil.  Reduce heat and add the cilantro and sriracha, simmering until the sauce begins to thicken.  Add chickpeas and mustard greens and stir to coat thoroughly with the sauce.  Cook over medium heat another 15-20 minutes, stirring frequently, until sauce thickens and coats chickpeas and mustard greens.

Stir in yogurt, if desired.  Garnish with lemon wedges and serve immediately with naan.


Adapted from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger

1 tbs. corn oil

1/2 cup plain Greek yogurt

1/2 cup 1% milk

2 1/4 cups all-purpose flour, divided

3/4 tsp. salt

1/8 tsp. baking soda

2 tsp. instant dry yeast

1 tbs. unsalted butter, melted

2 tbs. carraway seeds

Preheat oven to 450º.

Place oil, yogurt, milk, 2 cups flour, salt, baking soda, and yeast in your bread machine and program for the Dough cycle.  Press start.

Spray a baking sheet with non-stick cooking spray.

When Dough cycle is complete, remove dough to a work surface dusted with flour.  Divide into two equal portions.  Divide each portion into third, and form the six portions into walnut-size balls.  Roll each into a 4″-5″ flat round or oval shape about 1/2″ thick.  As they are shaped, place them on the baking sheet.  Cover with a towel and let rest for about 20 minutes.

Flatten each round with your palm and stretch on one side to make an 8″ x 4 1/2″ elongated oval.  Brush the top of each naan with the melted butter and sprinkle with carraway seeds.  Bake until golden brown and crisp for about 8 minutes.  Serve immediately.

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