Nitin Mehra
East India Company
RECIPE INSPIRATION With locations in Winnipeg and Ottawa, East India Company has become a decades-spanning, multi-generational family empire. Nitin has taken the helm as Executive Chef, preparing classic dishes passed down by his parents, including a shrimp curry discovered during his father ' s travels in south India and chana masala made with the restaurant ' s own garam masala spice blend( only his mother knows the recipe).
Chana Masala
Prepared in the style of the Punjab region, with notes of ginger, garlic, cumin, cloves and cinnamon.
INGREDIENTS 2 Tbsp oil 1 / 3 cup fresh ginger, julienne sliced jalapeño, to taste 1 1 / 2 Tbsp paprika 2 Tbsp ginger garlic paste 2 Tbsp garam masala 1 / 2 boiled potato, grated 1 / 3 cup tomato stock or paste 1 cup boiled chickpeas 1 / 2 bunch fresh cilantro salt, to taste
METHOD 1. Heat oil in a pan and add ginger and jalapeños. Cook for 5-10 seconds. 2. Add the paprika, ginger garlic paste, and garam masala. Cook for 15-25 seconds, stirring constantly, until aromatic. 3. Add grated potatoes, stirring to incorporate. Add tomato paste and bring to a simmer. 4. Add boiled chickpeas and cilantro. Continue to simmer, without boiling, until desired thickness is reached. Season to taste with salt.
Yield 2 servings
26 ciao! / feb / mar / two thousand seventeen