Chana Masala

Name: Chana Masala
Ingredients: 1/2 tablespoon ghee, or butter plus a splash of olive oil; 1 teaspoon cumin seeds; 1/2 cup onion, diced; 1 teaspoon garlic, finely diced; 1 teaspoon ginger, finely grated; 1/2 jalapeno, finely diced; 3 teaspoons coriander powder; 1 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper; 1/2 teaspoon garam masala powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1 cup canned, pureed tomatoes; 2 1/2 cups cooked chickpeas; 1/2 cup water

15 ingredients

3 steps

Ingredients

1/2 tablespoon ghee, or butter plus a splash of olive oil
1 teaspoon cumin seeds
1/2 cup onion, diced
1 teaspoon garlic, finely diced
1 teaspoon ginger, finely grated
1/2 jalapeno, finely diced
3 teaspoons coriander powder
1 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1 cup canned, pureed tomatoes
2 1/2 cups cooked chickpeas
1/2 cup water

Directions

1

Measure out all the spices except the cumin seeds and put them in a small bowl.
2

Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can't find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and saute for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeno and cook for 1 more minute. Add the spices and then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
3

Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.