Saucepan@saucepan · Shared this recipeFollowIndian · dinnerAuthentic Chana MasalaA one-pot Indian chickpea curry simmered in a spiced onion-tomato base and finished with garam masala, lemon juice, and cilantro.total45 minprep15 mincook30 minservings4Original recipe on teaforturmeric.comKeep this recipeAdd a copy of Authentic Chana Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.25 cup neutral oil, such as avocado or grapeseed1 tsp cumin seeds1 medium yellow onion, finely chopped5 garlic cloves, crushed1 -inch piece ginger, crushed1 small green chili pepper, such as Serrano or Thai chili, sliced2 tsp coriander powder1 tsp cumin powder1 tsp paprika powder, or Kashmiri chili powder if you have it0.5 tsp turmeric powder0.25 tsp red chili powder2 medium tomatoes, finely chopped or puréed in a food processor2 can chickpeas ), around 15-oz each, rinsed and drained (See Note 11.25 tsp sea salt or table salt, or to taste0.25 tsp baking soda or baking powder ), (optional - for extra tender chickpeas, See Note 20.5 tsp garam masala or chaat masala1 tsp freshly squeezed lemon juice2 tbsp cilantro leaves, choppedjulienned ginger, optional, for garnish0.125 tsp freshly cracked black pepper, optional, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a medium, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the cumin seeds and onion. Sauté for 7-8 minutes, until golden. If the mixture gets dry, deglaze with 1-2 tablespoons of water.2Step 2: Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add all the spice powders. Give it a few stirs to roast the spices, and then add the tomatoes. Continue to sauté for another 2-3 minutes. Mix in the chickpeas, baking powder (if using), salt, and 2 cups of water.3Step 3: Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.4Step 4: Uncover and raise the heat to high. Use a wooden spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala or chaat masala, lemon juice, and cilantro leaves. Sprinkle with julienned ginger and black pepper, if desired.getsaucepan.com/r/58c5c8b1-7f65-4fcd-ab1e-8bb2e7a37d02 · Original: https://www.teaforturmeric.com/chana-masala/
