Channa Gobi Masala

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 (15 ounce) 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

Recipe

• 1 melt butter and olive oil in a large pan over medium heat. add onions and saute until slightly browning, 5 minutes. add garlic, curry powder, and garam masala, and cook for 2 minutes.
• 2 add cauliflower, garbanzo beans, and approximately 1/2 cup of water. place a tight fitting lid on the pan and let simmer for 10-15 minutes, until the cauliflower is soft. add pureed tomatoes, and simmer for another 10-15 minutes, adding additional water if needed. add salt and pepper to taste and serve.
• 3 this can be served alone, over basmati rice, or with naan.
• 4 for raita:.
• 5 stir greek yogurt well to achieve a smooth consistency. add chopped cucumber, garlic, mint, ginger, and cumin. add salt to taste. rest in the refrigerator 30-60 minutes before serving to allow flavors to blend.