Chana Marsala with Saffron Basmati Rice

When I lived in Tanzania, many of the local shops downtown were owned by Indians. Therefore, nearly half the best restaurants to eat at were: Indian. There was a little place downtown Moshi painted "pepto bismal" pink inside that had really delicious Chana Marsala. I think I went there nearly every Wednesday for the same dish. Below is a recreated version were I substituted half the potato for eggplant- not traditional- but then again, sometimes it's a chickpea only dish depending on where you order it. I like mine just a little spice and filled with spice spice.

It will be helpful if you have a spice grinder or a mortar and pestle to make this dish. Also, when dicing the eggplant and potato, dice them small- like in the same size as a chickpea!

To make the chana marsala you will need:

• one onion, nearly minced (diced fine but little larger than a mince) 
• one half an eggplant, medium
• two medium potatoes (I used red but yellow will work- don't use russet for this!)  
• two 15 oz cans or one large can (32 oz) garbanzo beans (chickpeas) (you cam also soak and cook the dried but I'm totally cheating on this- plus, there is no chance they will be chalky.) 
• 4 tablespoons oil (I used half olive oil and half ghee- clarified butter)
• one bay leaf
• one cube of fresh ginger, grated 
• three cloves garlic, minced
• two chilis (cut lengthwise)*
• one tablespoon cumin
• two tablespoon garham marsala 
• one teaspoon yellow curry 
• one teaspoon fenugreek 
• 1/2 teaspoon mustard seed 
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon salt 
• 1/2 cup regular plain yogurt
• one tomato 
• one large can (32 oz) crushed tomatoes 

*You can find hot chilis at your local asian market. they are like an inch thick and multi-colored and come in a package of like 30 for $2. I don't really know the variety since they are always just labeled "peppers" but really any hot pepper will work with this. 

Combine all your spices excluding fresh things (garlic, chili, ginger) in spice blender until combined. 

Meanwhile, dice the eggplant and potatoes as noted above and rinse out the chickpeas in a strainer in the sink. 

Using large dutch oven or heavy bottom pot heat oil to a high heat.Throw in the bay leaf. Slice chilis lengthwise and throw them right in also put in 3/4 of your spice blend and let the oil absorb. Add in the onion and ginger and the garlic. Keep on a high heat and stir so as not to burn. Add in the potatoes, eggplant and chickpeas.Grate on top of the mixture one tomato (this leaves only the skin to discard) Stir until coated and turn the heat down to medium, Add the rest of your spice mixture as well as your yogurt slowly so as not to "turn" the yogurt. 

Add in your crushed tomatoes and stir thoroughly. Check for salt to see if it needs more and add if necessary. Turn the heat down to a simmer and cover for at least 50-60 minutes stirring occasional. 

Serve atop basmati rice. 

For rice: 

• 2 cups rinsed basmati rice 
• 4 cups water 
• 1 tablespoon ghee 
• several threads saffron 
• salt 

Heat on medium high a medium pot with ghee (careful not to burn). Add rinsed rice, stir. Add water and heat to boil. Turn turn the rice down to simmer and add saffron. Cover and cook for about 10 minutes or until cooked through.