Chana Masala

🧂 Ingredients

• 15.5 oz cooked chickpeas

  2 cups
• 1/3 cup vegetable oil

  or other neutral oil
• 1/2 tsp whole black peppercorns
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 0.5 oz cinnamon stick

  1/2 stick
• 1 star anise
• 2 black cardamom pods
• 6 cloves
• 2 bay leaves

  small
• 10 oz onion

  1 medium
• 0.7 oz garlic

  3 cloves
• 0.4 oz ginger
• 0.2 oz green chili

  1 medium
• 10.5 oz tomatoes

  2 medium-sized; or fire-roasted tinned tomatoes
• 1/2 tsp ground turmeric powder
• 1/2 Tbsp cumin powder
• 1/2 Tbsp ground coriander
• 1/2 Tbsp chili powder

  or more, to taste
• 1.5 cups water

  or more
• 2 Tbsp shredded coconut

  fresh or dried (if dried, mix with 1 Tbsp water)
• 1 Tbsp sesame oil

  or ghee (not vegan) or vegetable oil
• 1/4 tsp mustard seeds
• 6 curry leaves

Instructions

• 1 Heat the oil in a saucepan, then add the black peppercorns, fennel seeds, cumin
  seeds, cinnamon stick, star anise, black cardamom pods, cloves and bay leaves.
  Toast for 1-2 minutes.
• 2 Dice the onion, garlic, ginger and chili (keep the seeds in for more spice).
• 3 Turn down the heat and add the onion to the pan, cooking for 5-7 minutes. Then
  add the ginger and garlic and cook for 1-2 minutes, then add the chili and cook
  for 2-3 minutes.
• 4 Add the chopped tomatoes to the pan. Cook for 10 minutes, then add turmeric
  powder, cumin powder, coriander powder, and chili powder and mix. Then add the
  water.
• 5 Add the coconut and chickpeas, stirring until the chana masala is combined,
  cooking for a few minutes more.
• 6 Heat a small frying pan to high then add the mustard seeds and cover. When they
  start to pop, add the curry leaves and cook for 1 minute more. Add to the chana
  masala and mix well to serve.
• 7 Taste the sauce and adjust to your spice level and serve.

Nutrition Info