Chana Masala Print Email

2 tablespoons neutral oil, such as canola
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, de-seeded and minced
1 tablespoon ground coriander
3 teaspoons ground cumin or 4 teaspoons cumin seeds, toasted and ground
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes or or 1 15-ounce can of whole tomatoes, chopped
2/3 cup water
2 fifteen-ounce cans chickpeas, drained and rinsed
1/2 teaspoon salt
Juice of 1 lemon

In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger, and green chile and cook until deep golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.

Add the tomatoes and water to deglaze the pan, then add the chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together, 15-20 minutes. If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste. Serve with rice. - serves 4

Blake Royer -

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