Chana Masala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp vegetable oil
2 medium onions, minced
1 cove garlic, minced
2 tsp grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 tsp ground turmeric
2 tsp cumin seeds, toasted and ground
1 tbsp amchoor powder (if available)
2 tsp paprika
1 tsp garam masala
2 cups tomatoes, chopped small or 1-15 oz can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2-15oz cans chickpeas, drained and rinsed
½ tsp salt
½ lemon (juiced) (I used a whole lemon to swap for the amchoor powder)
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Directions: |
Directions:Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spices for a minute or two, add tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
This is an intensely spiced bright orange chana masala with a sourish bite that reminded of us the best restaurant versions we have tasted. I am thrilled to finally have a good recipe for it at home. Channa masala goes good with nana (Indian bread) , Pita or Chapathi (Indian). |
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Personal
Notes: |
Personal
Notes: The major changes I made were simplifying the addition of spices, adding more tomatoes and oh, the recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was a “dried, unripe mango powder” (which sounds so delicious to me, I am buying it next time I go to Kalustyan’s, who sells it online), which is clearly a sour flavor, so I upped the lemon juice I used instead. The dish had a nice sour snap at the end, so I will presume this a good swap.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or in the days that follow, should it last that long.
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