Chana Masala

Serves 1
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Directions

  1. 1Steam some tomatoes.
  2. 2Steam some tomatoes.
  3. 3Steam some tomatoes.
  4. 4Peel off the skin.
  5. 5Peel off the skin.
  6. 6Peel off the skin.
  7. 7Toss the chunks into a cup and blend until smooth.
  8. 8Toss the chunks into a cup and blend until smooth.
  9. 9Toss the chunks into a cup and blend until smooth.
  10. 10Fry up some onions in ghee, then add in cardamom pods, bay leaf, minced garlic, and minced ginger.
  11. 11Fry up some onions in ghee, then add in cardamom pods, bay leaf, minced garlic, and minced ginger.
  12. 12Fry up some onions in ghee, then add in cardamom pods, bay leaf, minced garlic, and minced ginger.
  13. 13Cook for a few minutes.
  14. 14Cook for a few minutes.
  15. 15Cook for a few minutes.
  16. 16Season with ground coriander, garam masala, chili powder, paprika, curry powder, cumin, and turmeric.
  17. 17Season with ground coriander, garam masala, chili powder, paprika, curry powder, cumin, and turmeric.
  18. 18Season with ground coriander, garam masala, chili powder, paprika, curry powder, cumin, and turmeric.
  19. 19Pour in the tomato puree, add salt and pepper.
  20. 20Pour in the tomato puree, add salt and pepper.
  21. 21Pour in the tomato puree, add salt and pepper.
  22. 22Cover and simmer for about 10 minutes.
  23. 23Cover and simmer for about 10 minutes.
  24. 24Cover and simmer for about 10 minutes.
  25. 25Toss 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.
  26. 26Toss 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.
  27. 27Toss 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.
  28. 28Mash up about a spoonful of the chickpeas and add them back to the gravy to help thicken it all up.
  29. 29Mash up about a spoonful of the chickpeas and add them back to the gravy to help thicken it all up.
  30. 30Mash up about a spoonful of the chickpeas and add them back to the gravy to help thicken it all up.
  31. 31Top with some heavy cream.
  32. 32Top with some heavy cream.
  33. 33Top with some heavy cream.
  34. 34Add in fresh cilantro and a little squeeze of lemon juice.
  35. 35Add in fresh cilantro and a little squeeze of lemon juice.
  36. 36Add in fresh cilantro and a little squeeze of lemon juice.

Ingredients

  • 2 large tomatoes
  • 2 large tomatoes
  • 2 large tomatoes
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 cardamom pods
  • 2 cardamom pods
  • 2 cardamom pods
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 4 large garlic cloves
  • 4 large garlic cloves
  • 4 large garlic cloves
  • 2 inches ginger
  • 2 inches ginger
  • 2 inches ginger
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 1.75 cups tomato puree
  • 1.75 cups tomato puree
  • 1.75 cups tomato puree
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • heavy cream
  • heavy cream
  • heavy cream
  • cilantro
  • cilantro
  • cilantro
  • lemon juice
  • lemon juice
  • lemon juice
  • red onion
  • red onion
  • red onion

Tips

  • Chana masala can be served with paratha, naan, or rice.