Chana Masala

Name: Chana Masala
Ingredients: 1 Tablespoon Vegetable Oil; 2 whole Medium Onions, Minced; 1 clove Garlic, Minced; 2 teaspoons Grated Fresh Ginger; 1/2 whole Hot Green Chili Pepper, Minced; 1 Tablespoon Ground Coriander; 2 teaspoons Ground Cumin; 18 teaspoons Ground Cayenne Pepper; 1 teaspoon Ground Turmeric; 2 teaspoons Cumin Seeds, Toasted And Ground; 2 teaspoons Paprika; 1 teaspoon Garam Masala; 1 can Whole Tomatoes With Their Juices, Chopped Small (15oz); 23 cups Water; 4 cups Cooked Chickpeas Or 2 (15-ounce) Cans Chickpeas, Drained And Rinsed; 1/2 teaspoons Salt; 1 whole Lemon, Juiced

17 ingredients

11 steps

Ingredients

1 Tablespoon Vegetable Oil
2 whole Medium Onions, Minced
1 clove Garlic, Minced
2 teaspoons Grated Fresh Ginger
1/2 whole Hot Green Chili Pepper, Minced
1 Tablespoon Ground Coriander
2 teaspoons Ground Cumin
18 teaspoons Ground Cayenne Pepper
1 teaspoon Ground Turmeric
2 teaspoons Cumin Seeds, Toasted And Ground
2 teaspoons Paprika
1 teaspoon Garam Masala
1 can Whole Tomatoes With Their Juices, Chopped Small (15oz)
23 cups Water
4 cups Cooked Chickpeas Or 2 (15-ounce) Cans Chickpeas, Drained And Rinsed
1/2 teaspoons Salt
1 whole Lemon, Juiced

Directions

1

1.
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Heat oil in a large skillet.
3

Add onion, garlic, ginger and pepper and saute over medium heat until browned, about 5 minutes.
4

2.
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Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala.
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Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
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3.
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Add the water and chickpeas.
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Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
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4.
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Serve with fluffy basmati rice or naan bread (or both).