Chana Masala Recipe

🧂 Ingredients

• 2 tablespoons vegetable oil or ghee
• 1 medium onion

  finely diced (about 1 cup)
• 2-3 medium to hot chili peppers

  to preference based on size and preferred heat – I’m using 5 smaller hot Thai chilies
• 3 tablespoon minced fresh garlic

  about 6 garlic cloves
• 2 tablespoons minced fresh ginger
• 2 teaspoons garam masala

  divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder

  adjust to your desired spice level – Kashmiri chili powder is great, or hot paprika
• 1/2 teaspoon turmeric
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 cup water or vegetable broth
• Salt and pepper to taste
• Juice from ½ lemon

  1-2 tablespoons
• For Serving. Fresh chopped cilantro, red pepper flakes

Instructions

• 1 Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook,
  stirring occasionally, until softened and starting brown, about 10 minutes. You
  can cook longer to caramelize for deeper flavor is preferred.
• 2 Add the chilies, garlic, and ginger to a food processor. Process to form a
  paste. Alternatively, you can use a mortar and pestle.
• 3 Add the chili-garlic puree to the pot and stir. Cook for 1 minute to develop the
  flavor.
• 4 Stir in 1 teaspoon garam masala, cumin, coriander, chili powder, and turmeric.
  Cook for 30 seconds, or until fragrant, stirring constantly.
• 5 Add the diced tomatoes with their juices, breaking them up with a spoon.
• 6 Stir in the chickpeas, water or broth, and salt and pepper to taste. Bring to a
  simmer, then reduce heat and cover partially.
• 7 Simmer for 20-25 minutes, or until the sauce has thickened and the flavors have
  developed.
• 8 Remove from heat and stir in the remaining garam masala, lemon juice, and
  chopped fresh cilantro.
• 9 Serve hot over rice, naan, or your favorite Indian flatbread.

Nutrition Info