Chana Masala

Easy Chana Masala | Minimalist Baker Recipes

minimalistbaker.com

1 Tbsp Oil

1 med sweet onion

1 Tbsp ground Cumin

3/4 tsp salt (divided)

6 cloves garlic, minced

2 Tbsp ginger, minced

1/2 cup cilantro, chopped

2-3 spicy green chilies, seeded and chopped

1 Tbsp Ground Coriander

1 tsp turmeric

1 tsp chili powder

1 28 oz can diced tomatoes

2 15 oz cans chick peas, drained and rinsed

1 tsp garam masala

2-3 tsp coconut sugar

2 Tbsp lemon juice

Instructions

1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).

2. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.

3. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.

4. Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You're looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.

5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

6. In the meantime, if you don't have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.

7. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.