Revised 2015 Dec 11
When I set out to make this dish I found that the only available packages of garam masala were enormous and for reasons unknown I had an unopened package of chat masala in hand. Unfortunately I did not take a hard look at the ingredient list on the chat box until I was in the process of adding it to the dish. It may well be a masala but from an entirely different planet. Since there was no time to back out or get more ingredients I just carried on, added some sambal oelek just for good measure, and finished the dish. It got good reviews so here it is in all of its accidental glory.
4 servings
Ingredients
1 large sweet onion, thinly sliced
1 tablespoon granulated sugar
2 tablespoon minced fresh ginger
2 cloves garlic, thinly sliced
2 teaspoon chat masala
2 teaspoons sambal oelek
2 teaspoon balsamic vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head cauliflower
19 ounces chickpeas, drained and rinsed
1/4 cup raisins
1/4 cup vegetable broth
4 cups baby spinach, packed
Preparation
In Dutch oven, heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.
Add ginger, garlic, chat masala, sambal oelek, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.
Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisins and stock; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.
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I added a bit more broth during the final cooking just because it looked a little dry for my taste.
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