Chana Masala

Yield
2
Cooking Time
25 minutes

Ingredients

  • 1/2 Tbsp ghee
  • 1 tsp cumin seeds
  • 1/2 C onion diced
  • 1 tsp garlic finely chopped
  • 1 tsp ginger root grated
  • 1/2 jalapeno finely diced
  • 3 tsp coriander powder
  • 1 tsp turmeric
  • 1/4 tsp cayenne powder
  • 1/2 tsp garam masala powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 C canned tomatoes pureed
  • 2 1/2 C cooked chickpeas drained
  • 1/2 C water
  • 1/2 C yogurt (optional)
  • 2 Tbsp fresh cilantro (optional)

Instructions

  1. If you plan to serve this with rice, start by bringing water to boil (1 c water per person) then add the rice (1/2 c rice per person), stir and cover and reduce heat to lowest setting. Once all liquid is absorbed (about 20 min) take pan off heat.
  2. Measure out all the spices except the cumin seeds and put them in a small bowl.
  3. 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.
  4. Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
  5. 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.
  6. 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.