Indian Chana Masala
Indian flavors on your dinner table tonight!
Ingredients
- 2 cups dried chickpeas soaked overnight, drained
- 2 tbsp ghee (or vegetable oil for vegan option)
- 2 large yellow onions finely chopped
- 4 large garlic cloves minced
- 1 inch piece ginger minced
- 3 tomatoes chopped
- 2 green chilies slit lengthwise (optional)
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp paprika
- 1/2 tsp ground cayenne pepper optional
- 1 tsp salt adjust to taste
- 4 cups water or vegetable broth
- fresh cilantro leaves chopped (for garnish)
- juice of one lemon
Instructions
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1. Add the vegetable oil (or ghee) to a large pot. Place it over medium heat. Add the cumin seeds. Gently fry them until fragrant.
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2. Add the chopped onions. Fry until golden. Stir in the minced garlic, ginger, and green chilies (if using). Cook for another minute.
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3. Add the chopped tomatoes. Cook them until they break down and become soft. Add the ground coriander, ground cumin, turmeric, garam masala, paprika, and cayenne pepper (if using). Stir well. Cook for 5 more minutes.
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4. Add the drained chickpeas. Stir well. Pour in the water or vegetable broth. The chickpeas should be fully submerged.
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5. Turn the heat up until the curry is boiling. Then lower the heat to a mere simmer.
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6. Cover the pot. Simmer the chickpea curry for 90 minutes or more. The chickpeas should be super soft in the end.
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7. Add extra salt and spices if you like. In the end add the lemon juice.
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8. Serve with fresh cilantro and rice or naan.
