Chana Masala
Serves 1
Directions
- 1Steam some tomatoes.
- 2Peel off the skin.
- 3Toss the chunks into a cup and blend until smooth.
- 4Fry up some onions in ghee, then add in cardamom pods, bay leaf, minced garlic, and minced ginger.
- 5Cook for a few minutes.
- 6Season with ground coriander, garam masala, chili powder, paprika, curry powder, cumin, and turmeric.
- 7Pour in the tomato puree, add salt and pepper.
- 8Cover and simmer for about 10 minutes.
- 9Toss in washed and drained chickpeas, add a little bit of water, and let this simmer covered for about 20 to 30 minutes or until the chickpeas are tender.
- 10Mash up about a spoonful of the chickpeas and add them back to the gravy to help thicken it all up.
- 11Top with some heavy cream.
- 12Add in fresh cilantro and a little squeeze of lemon juice.
Ingredients
- 2 large tomatoes
- 2 tbsp ghee
- 1 red onion
- 2 cardamom pods
- 1 bay leaf
- 4 large garlic cloves
- 2 inches ginger
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp curry powder
- 0.5 tsp cumin
- 0.25 tsp turmeric
- 1.75 cups tomato puree
- salt
- pepper
- 1 can chickpeas
- 1 cup water
- heavy cream
- cilantro
- lemon juice
- red onion
Tips
- Chana masala can be served with paratha, naan, or rice.
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