Authentic Chana Masala (Indian Chickpea Curry)

teaforturmeric.com

Sandy P

use 1 tbsp oil

¼ cup neutral oil, such as avocado or grapeseed

1 tsp cumin seeds

1 medium ( ~220 to 260 g) yellow onion, finely chopped

5 ( ~1 tbsp) garlic cloves , crushed

1-inch ( ~1 tbsp) piece ginger, crushed

1 small green chili pepper (such as Serrano or Thai chili), sliced

2 tsp coriander powder

1 tsp cumin powder

1 tsp paprika powder, or Kashmiri chili powder if you have it

½ tsp turmeric powder

¼ tsp red chili powder

2 medium ( ~300 g) tomatoes, finely chopped or puréed in a food processor

2 cans (around 15-oz each) chickpeas, rinsed and drained (See Note 1)

1 ¼ tsp sea salt or table salt, or to taste

¼ tsp baking powder (or sub baking soda), (optional - for extra tender chickpeas) (See Note 2)

subheading: Garnish:

½ tsp garam masala or chaat masala

1 tsp freshly squeezed lemon juice

2 to 3 tbsp cilantro leaves, chopped

julienned ginger, optional, for garnish

⅛ tsp freshly cracked black pepper, optional, for garnish

subheading: EQUIPMENT:

Saucepan

Directions at teaforturmeric.com

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