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Loading...| 2 tablespoons butter | |
| 2 tablespoons olive oil | |
| 4 garlic cloves , minced | |
| 2 large onions , chopped | |
| 1 1/2 tablespoons hot curry powder | |
| 1 1/2 tablespoons garam masala | |
| 1 large cauliflower , chopped | |
| 3 cans chickpeas , drained and rinsed | |
| 14 ounces fire-roasted tomatoes , pureed | |
| salt and pepper | |
| water | |
| 1 1/2 cups Greek yogurt | |
| 1 medium cucumber , peeled , seeded , and chopped | |
| 2 garlic cloves , minced | |
| 1/4 cup mint leaf , chopped | |
| 1/4 teaspoon ground ginger | |
| 1/4 teaspoon ground cumin | |
| salt |
| 1. | Heat butter and olive oil in a pan over medium heat. |
| 2. | Add garlic and onions, and cook until onions are soft and translucent. |
| 3. | Add hot curry powder and garam masala to the onion mixture, and stir until fragrant. |
| 4. | Add chopped cauliflower, chickpeas, and fire-roasted tomatoes to the mixture, and season with salt and pepper to taste. |
| 5. | Pour in enough water to cover the vegetables, and bring to a boil. Then reduce heat and simmer for about 20 minutes, or until the vegetables are tender. |
| 6. | In a separate bowl, stir together Greek yogurt, cucumber, garlic, mint, ginger, cumin, and salt to create the raita. |
| 7. | Serve the Channa Gobi Masala hot, topped with the raita. |
This dish is a great vegetarian option, packed with protein from the chickpeas.
The spices make it very flavorful and satisfying to eat.
The dish can take a bit of time to prepare, and may require some less common ingredients.
The cauliflower can also be a bit messy to chop up.
Chickpeas are high in fiber and protein, making this dish very filling and nutritious.
The spices in the dish can also aid in digestion and have anti-inflammatory properties.
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