Chana Masala

americastestkitchen.com

DonnaClaire

subheading: GATHER YOUR INGREDIENTS:

1 small red onion, quartered, divided

10 sprigs fresh cilantro, stems and leaves separated

1 (1½-inch) piece ginger, peeled and chopped coarse

2 garlic cloves, chopped coarse

2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided

3 tablespoons vegetable oil

1 (14.5-ounce) can whole peeled tomatoes

1 teaspoon Kashmiri chile powder

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon fennel seeds

2 (15-ounce) cans chickpeas, undrained

1 ½ teaspoons garam masala

½ teaspoon table salt

Lime wedges

subheading: KEY EQUIPMENT:

Food Processors

Large Saucepans

subheading: BEFORE YOU BEGIN:

Because the sodium contents of canned chickpeas and tomatoes vary, we include only a small amount of salt in this recipe; season with additional salt at the end of cooking if needed. If you prefer a spicier dish, leave the seeds in the serrano chiles. Kashmiri chile powder should have a brilliant red hue, a fruity flavor, and a slightly tannic edge, but very little heat. If you can’t find it, substitute 1 teaspoon paprika. This dish is often paired with bhature, deep-fried breads that puff up as they cook; alternatively, serve it with rice or naan. Because the sodium contents of canned chickpeas and tomatoes vary, we include only a small amount of salt in this recipe; season with additional salt at the end of cooking if needed. If you prefer a spicier dish, leave the seeds in the serrano chiles. Kashmiri chile powder should have a brilliant red hue, a fruity flavor, and a slightly tannic edge, but very little heat. If you can’t find it, substitute 1 teaspoon paprika. This dish is often paired with bhature, deep-fried breads that puff up as they cook; alternatively, serve it with rice or naan.

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