Chana Masala

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Chana Masala
This Indian dish is delicious and so simple to make.
Servings
people
Ingredients
  • 1/2 tbsp ghee, or 1/2 tbsp butter and a splash of olive oil
  • 1 tsp cumin seeds
  • 1 small onion chopped
  • 3 cloves garlic finely chopped
  • 1 tsp grated ginger root
  • 1/2 jalapeno pepper finely chopped
  • 1 tbsp ground coriander powder
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne powder
  • 1/2 tsp garam masala powder
  • 1 tsp smoked paprika optional
  • 1/2 tsp salt
  • 1 cup canned tomatoes, pureed
  • 2-1/2 cups cooked chickpeas, drained
  • 1/2 cup water
For the garnish
  • chopped cilantro
  • plain yogurt
Servings
people
Ingredients
  • 1/2 tbsp ghee, or 1/2 tbsp butter and a splash of olive oil
  • 1 tsp cumin seeds
  • 1 small onion chopped
  • 3 cloves garlic finely chopped
  • 1 tsp grated ginger root
  • 1/2 jalapeno pepper finely chopped
  • 1 tbsp ground coriander powder
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne powder
  • 1/2 tsp garam masala powder
  • 1 tsp smoked paprika optional
  • 1/2 tsp salt
  • 1 cup canned tomatoes, pureed
  • 2-1/2 cups cooked chickpeas, drained
  • 1/2 cup water
For the garnish
  • chopped cilantro
  • plain yogurt
Instructions
  1. Measure out the spices except for 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 until it's slightly soft, 2 to 3 minutes. Add the garlic and cook for 2 minutes. Add ginger and jalapeno and cook one minute longer. Add the spice mixture you made in Step 1, then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down, 5 to 10 minutes.
  3. Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Stir, bring it to a boil, and then decrease the heat to a simmer. Cook for 10 minutes, and then squish a few of the chickpeas with the back of a spoon to thicken the sauce before serving. Garnish with cilantro and yogurt. For a full meal serve with rice or roti, a traditional Indian flatbread.
Recipe Notes

This recipe is adapted from Good and Cheap, by Leann Brown. To download a free PDF or buy a print copy of Good and Cheap, visit www.leannebrown.com.

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