Aloo Chana Masala  with Cashews & Raisins

Aloo Chana Masala

with Cashews & Raisins

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving

This dish is loosely based on Indian “Chana Masala,” a drier mixture of chickpeas, garam masala, and lemon. Garam masala is a spice blend that varies by region in India, and is usually made up of pepper, cloves, cinnamon, cumin, and cardamom. Since the ratios of spices can differ so much, no single version is considered more authentic than another. It’s really just a matter of preference.

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ingredients
Aloo Chana Masala  with Cashews & Raisins
Title
  • 6 to 8 Baby Carrots
  • 1 lb Yukon Gold Potatoes
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 14.5-Ounce Can Chickpeas
  • 1 bunch Cilantro
  • 1 Lemon
  • 1 Shallot
  • ¼ cup Cashews
  • 2 tsps Garam Masala
  • 1 tsp Ground Cumin
  • 3 Tbsps Vegetable Demi-Glace
  • 2 Tbsps Raisins
  • 1 Tbsp Pepitas
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Trim the carrots and cut into 1-inch pieces on an angle. Cut the potatoes into ½-inch pieces. Peel and mince the garlic and shallot. Drain and rinse the chickpeas. Roughly chop the cilantro leaves. Cut the lemon into 6 wedges and remove the seeds. Roughly chop the cashews.
Cook the vegetables:
2 Cook the vegetables:
In a medium pan, heat a couple teaspoons of olive oil until hot. Add the garlic and shallot and cook 30 seconds to 1 minute, or until fragrant and softened. Add the carrot, potato, cumin and garam masala. Toast the spices for 1 to 2 minutes, or until fragrant and thoroughly combined, stirring occasionally; season with salt and pepper to taste.
Make the stew:
3 Make the stew:
Stir in the vegetable demi-glace and 1 cup of water, scraping any bits from the bottom of the pot to incorporate into the stew. Bring the mixture to a boil and simmer 1 to 2 minutes, or until heated through. Using a fork, smash ¼ of the chickpeas (this will help thicken the stew). Add all of the chickpeas to the stew along with the raisins. Cover and reduce the heat to low, then simmer 7 to 10 minutes, or until the potatoes are tender when pierced with a fork.
Toast the cashews and pepitas:
4 Toast the cashews and pepitas:
While the stew simmers, toast the cashews and pepitas in a dry pan on medium heat for 1 to 2 minutes, or until toasted and fragrant, stirring constantly. Keep a close eye on the nuts as they can burn easily. (Don’t be alarmed if the pepitas pop.)
Finish the stew:
5 Finish the stew:
Once the potatoes are fully cooked, stir in the spinach and half the cilantro and cook 1 minute, or until wilted. Squeeze in the juice of 2 lemon wedges and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the stew between 2 dishes. Top with the toasted cashews, pepitas and remaining cilantro. Garnish with the remaining lemon wedges. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Trim the carrots and cut into 1-inch pieces on an angle. Cut the potatoes into ½-inch pieces. Peel and mince the garlic and shallot. Drain and rinse the chickpeas. Roughly chop the cilantro leaves. Cut the lemon into 6 wedges and remove the seeds. Roughly chop the cashews.
2 Cook the vegetables:
In a medium pan, heat a couple teaspoons of olive oil until hot. Add the garlic and shallot and cook 30 seconds to 1 minute, or until fragrant and softened. Add the carrot, potato, cumin and garam masala. Toast the spices for 1 to 2 minutes, or until fragrant and thoroughly combined, stirring occasionally; season with salt and pepper to taste.
Cook the vegetables:
Make the stew:
3 Make the stew:
Stir in the vegetable demi-glace and 1 cup of water, scraping any bits from the bottom of the pot to incorporate into the stew. Bring the mixture to a boil and simmer 1 to 2 minutes, or until heated through. Using a fork, smash ¼ of the chickpeas (this will help thicken the stew). Add all of the chickpeas to the stew along with the raisins. Cover and reduce the heat to low, then simmer 7 to 10 minutes, or until the potatoes are tender when pierced with a fork.
4 Toast the cashews and pepitas:
While the stew simmers, toast the cashews and pepitas in a dry pan on medium heat for 1 to 2 minutes, or until toasted and fragrant, stirring constantly. Keep a close eye on the nuts as they can burn easily. (Don’t be alarmed if the pepitas pop.)
Toast the cashews and pepitas:
Finish the stew:
5 Finish the stew:
Once the potatoes are fully cooked, stir in the spinach and half the cilantro and cook 1 minute, or until wilted. Squeeze in the juice of 2 lemon wedges and season with salt and pepper to taste.
6 Plate your dish:
Divide the stew between 2 dishes. Top with the toasted cashews, pepitas and remaining cilantro. Garnish with the remaining lemon wedges. Enjoy!
Plate your dish: