Chana Masala

Ingredients

• chickpeas2 (15 oz) cans, drained
• yellow onion1 large, finely diced
• fresh ginger1 inch, grated
• garlic4 cloves, grated
• tomato puree1 (15 oz) can
• ground cumin1 tsp
• ground coriander2 tsp
• garam masala1 tsp
• ground turmeric1/2 tsp
• kashmiri chili powder1 tsp (or to taste)
• neutral oil3 tbsp
• fresh cilantrosmall bunch
• lemon1/2

Steps

1. 1

   Heat oil and cook onions.

   Heat the oil in a heavy pan over medium-high. Add the onion with a pinch of salt and cook, stirring often, until deep golden, about 10 minutes.

2. 2

   Cook ginger, garlic, and spices.

   Stir in the ginger and garlic and cook 1 minute. Add the cumin, coriander, turmeric, and chili powder and toast for 30 seconds.

3. 3

   Cook tomato puree until oil separates.

   Pour in the tomato puree and cook, mashing with a spoon, until the oil separates from the masala, about 6 minutes.

4. 4

   Simmer chickpeas with water.

   Add the chickpeas and 1 cup water. Simmer until the sauce thickens and clings, about 12 minutes.

5. 5

   Finish with garam masala and seasonings.

   Stir in the garam masala. Season with salt, finish with a squeeze of lemon and a generous shower of cilantro.