Chana Masala

Ingredients

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 green chilies, minced
• 2 medium tomatoes, finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri chili powder
• 1 tbsp chana masala powder
• 30 oz canned chickpeas, drained and rinsed
• 1 cup water
• 1 tsp salt
• 1 tsp amchur powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 1/4 cup chopped cilantro

Method

1. Heat the oil in a heavy pot over medium heat and let the cumin seeds sizzle for 20 seconds.
2. Add the onion and cook, stirring, until golden brown, about 10 minutes.
3. Add the garlic, ginger and chilies and cook for 1 minute.
4. Add the tomatoes, coriander, cumin, turmeric, chili powder and chana masala powder and cook until the tomatoes break down and oil shines at the edges, about 8 minutes.
5. Add the chickpeas, water and salt, mash a handful of chickpeas against the pot to thicken the gravy, and simmer for 15 minutes.
6. Stir in the amchur, garam masala, lemon juice and cilantro. Serve with rice, roti or bhature.

Notes