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Chana Masala

Chana Masala

Cook Time
30-45min.

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    Ingredients

    • 4 tablespoons of olive oil
    • 2 medium onions, thinly sliced
    • 3 cloves of garlic, smashed
    • 1 tablespoon of cumin
    • ½ teaspoon of kashmiri chilies
    • 1 tomato, chopped
    • 1 tomato, sliced
    • 4 cans of chickpeas
    • 1 jalapeno, sliced
    • 2 tablespoons of ginger, thinly sliced
    • A pinch of hing (asafoetida)
    • 1 teaspoon of salt (or to taste)
    • 1 tablespoon of garam masala

    Directions

    1. Thinly slice one of the onions and start sauteing in olive oil on medium heat until they become golden brown - patience is key!
    2. When the onions are ready, add garlic and sauté for a few more minutes.
    3. When the garlic stops sizzling, add cumin and Kashmiri red chili powder, chopped tomatoes and sauté another few minutes.
    4. When the color of the tomatoes become a little darker, drain the chickpeas and add to the pot along with 1 cup of water.
    5. Add a pinch of hing (asafoetida) and the salt. Simmer for 7-10 minutes. Transfer to your serving plate.
    6. Garnish with the remaining onions, tomatoes, jalapeno, and ginger. Bloom (fry) the garam masala in the remaining olive oil for 1 minute and pour the sizzling oil on the chickpea curry.
    7. Serve with naan, or basmati rice.