chana-masala

chana-masala recipe on DishRoll

Ingredients

• 1 2 cans (15 oz each) chickpeas, drained
• 2 2 large onions, finely diced
• 3 3 tomatoes, blended (or 1 can crushed)
• 4 4 garlic cloves, minced
• 5 1 inch fresh ginger, grated
• 6 1 tsp cumin seeds
• 7 1 tsp garam masala
• 8 1 tsp coriander powder
• 9 ½ tsp turmeric
• 10 1 tsp amchur (dry mango powder) or lemon juice
• 11 2 tbsp oil

Instructions

1. 1
   Heat oil in a pot. Add cumin seeds; let sizzle 30 sec. Add onions and fry until deep golden, about 15 min.
2. 2
   Add garlic and ginger; cook 2 min. Add coriander, turmeric, and half the garam masala; toast 1 min.
3. 3
   Add blended tomatoes; cook 15 min until oil separates.
4. 4
   Add chickpeas and ½ cup water. Simmer 15 min, mashing a few chickpeas to thicken.
5. 5
   Finish with remaining garam masala and amchur. Serve with naan and sliced onion.