Name: Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoon vegetable oil; 1 teaspoon cumin seeds; 1 large yellow onion (finely diced); 4 clove garlic cloves (minced); 1 tablespoon fresh ginger (grated); 1 serrano or green chile (minced); 2 teaspoon garam masala; 1 teaspoon ground coriander; 1 teaspoon Kashmiri chili powder or paprika; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; 1 can crushed tomatoes (14.5 oz); 2 can chickpeas (15 oz each, drained and rinsed); 1 cup water; 1 teaspoon kosher salt; 1 tablespoon fresh lemon juice; ¼ cup fresh cilantro (chopped)

Instructions

Toast the cumin
Toast the cumin:
Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium heat. Add 1 teaspoon cumin seeds and cook for 30 seconds, until they sizzle and smell toasty.
Onions and aromatics
Onions and aromatics:
Add 1 finely diced onion and cook for 8 to 10 minutes, stirring often, until deep golden. Stir in 4 minced garlic cloves, 1 tablespoon grated ginger, and 1 minced chile and cook for 1 minute.
Bloom the spices
Bloom the spices:
Add 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon turmeric, and 1/2 teaspoon ground cumin and stir for 30 seconds.
Simmer
Simmer:
Add 1 can crushed tomatoes and cook for 5 minutes, until thickened. Stir in 2 cans drained chickpeas, 1 cup water, and 1 teaspoon kosher salt. Simmer for 15 minutes, mashing a few chickpeas against the side of the pan to thicken the sauce.
Finish and serve
Finish and serve:
Stir in 1 tablespoon lemon juice and adjust the salt. Sprinkle the chana masala with 1/4 cup chopped cilantro and serve with basmati rice or naan.

Tips

Take your time browning the onions; deeply golden onions give chana masala its rich, savory base. Adjust the heat by adding more or less chile. Stir in 3 cups baby spinach at the end for a chana saag twist.