Name: Chana Masala
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 3 tbsp neutral oil or ghee; 1 large onion, finely diced; 4 clove garlic, minced; 2 tbsp fresh ginger, grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1/2 tsp ground turmeric; 1 can crushed tomatoes (28 ounces); 3 can chickpeas, drained; 2 cup water; 2 tbsp fresh lemon juice; 1/2 cup chopped cilantro; kosher salt and cayenne, to taste

Referenced recipes

This recipe points at these. You may want them to hand before you start.

Recipe

View in

Make

Prep: 20 min
Cook: 35 min
Total: 55 min
Makes

Ingredients

Required equipment

Large saucepan
Wooden spoon
Potato masher, optional

Method

Heat the oil and cook the onion until deeply golden, 10–12 minutes. Add garlic, ginger, cumin, coriander, garam masala, turmeric, and cayenne for 1 minute.
Add the tomatoes and cook until thick and the oil begins to separate at the edges.
Add chickpeas and water. Simmer for 20 minutes, lightly crushing some chickpeas to thicken the sauce.
Finish with lemon juice and cilantro and adjust salt.

Notes

The flavor deepens after resting; loosen with water when reheating.

Related recipes and techniques

These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.

Serve with Skillet Garlic Naan for scooping the sauce.
Pair with Classic Rice Pilaf for a complete plate.

Related recipes

Not referenced by this one — just about some of the same things.