Chana Masala

Your wet masala consists of turmeric, chili, coriander, garlic, fresh ginger, very finely chopped onion, and enough water to make it slushy.

Throw on oil on skillet with cumin seeds and a chili (dried or 1/2 of a fresh). Once the seeds start popping, add a couple tsp of gram flour (chick pea flour. Then throw in the wet masala. After a short bit add one big pureed tomato (or four pureed roma tomatoes) and a can of chickpeas.
Cook until the tomatoes cook down into a nice gravy.

Stir in a tremendous scoop of garam masala.

Serve over rice or with naan, with a slice of lemon and cilantro.

Banana Curry

Oil, mustard seeds, chopped bananas, yogurt, turmeric, chili. Shouldn't take more than two or three minutes. The yogurt will sort of seperate if you don't use greek yogurt, so try (1) to keep the skillet not too hot, and (2) to sort of drop the yogurt down on the bananas instead of on the skillet itself. This should help a bit.

This dish is a quiet epiphany.

Doro Wat

Doro Wat

½ red onion
1 lb chicken, cut in chunks
½ can tomato paste
½ cup red wine
½ cup water
2 T Berbere
Grated fresh ginger
3 cloves garlic

Cook in sauce pan until chicken is done. Serve with yogurt and injera