Indian
Indian
Free recipe
Chana Masala
Chickpeas simmered in a tangy tomato gravy with onions, ginger, and toasted spices. A hearty vegetarian staple from the Punjab.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Saute the onion in oil for 8 minutes until deep golden, then add garlic and ginger for 1 minute.
- Stir in the chana masala, cumin, and turmeric and bloom the spices for 30 seconds.
- Add the crushed tomatoes and simmer 10 minutes until the oil separates from the gravy.
- Fold in the chickpeas with 1/2 cup water, simmer 15 minutes, then finish with lemon and cilantro.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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