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