Chana Masala

cooking.nytimes.com

2 tablespoons ghee or neutral oil

1 tablespoon garlic paste or freshly grated garlic

1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving

1 medium red onion, peeled and finely chopped

2 Thai green or bird’s eye chiles, chopped

1 teaspoon cumin seeds

¼ teaspoon ground turmeric

½ teaspoon ground coriander

1 teaspoon Kashmiri or other hot red chile powder

4 Roma tomatoes, finely chopped

¾ teaspoon fine sea salt

2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip)

2 cups unsalted chicken or vegetable stock, or water

¾ teaspoon garam masala

2 tablespoons chopped cilantro leaves and tender stems

Rice or roti and lemon wedges, for serving (optional)

Directions at cooking.nytimes.com

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