Chana Masala
A simple and delicious Indian Chickpea Curry that is quick to make with canned chickpeas and fragrant Indian spices
Equipment
- 1 medium saucepan
Ingredients
- 2 T vegetable or olive oil
- 1 large onion
- 2 garlic cloves
- fresh ginger 2" piece grated
- 2 fresh jalapenos or green chile, seeded and sliced
- 3 T garam masala
- 1.5 T turmeric
- 1 t salt
- 1 t pepper
- 3 cups fresh tomato chopped 600g (canned diced tomatoes can be substituted)
- chick peas 15 oz. 2 cans drained and rinsed
- 1 cup water more if needed as it cooks down
- 1/2 lemon juiced
- 1/4 cup fresh cilantro chopped½
Instructions
- Heat oil in a large stock pot or dutch oven over med-hi heat
- Add onion and cook until translucent and begins to brown (3-5 min)
- Add ,garlic, ginger and jalapeno. Continue to cook until garlic is fragrant and jalapeno is tender (3-4 min.)-
- Add garam masala, turmeric, salt and pepper then continue to cook for 1-2 minutes.
- Add fresh tomatoes, chickpeas, and water. Stir and scrape the pot to remove any brown bits from the bottom of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover.
- cook, covered for 15 minutes, stir occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro.
- Cook over low heat 1-2 minutes until cilantro has wilted and turned bright green.
- You can turn to low, or off if you wish to "hold" off serving. Just bring back to heat and refresh with water, lemon and cilantro as it heats up. Taste Taste Taste.
Notes
Serve over basmati rice with a side of Naan. Enjoy!