Chana Masala

Chana Masala translates to "Chickpeas in spices." First you're hit with the flavor and later with the heat. This delicious curry is not difficult to make but does require a lot of spices. It will be much easier to make if you measure and prepare the ingredients beforehand.

The original recipe, which I modified, is here: https://www.youtube.com/watch?v=3Vf5_St-DEo

The recipe is here:

Ingredients:

Whole spices:

• 3 green cardamom pods

• 3/4 tsp. whole black peppercorns

• 2 inch cinnamon stick

• 3 whole cloves

• 1 Indian bay leaf

Sauce:

• 3 Tbsp. mustard oil or neutral oil

• 1 Thai green chili, sliced

• 1/2 Tbsp. minced garlic (2-3 cloves)

• 1/2 Tbsp. minced ginger

• 1 medium red onion, finely diced or puréed (about 1 1/2 to 2 cups)

• 2 Roma tomatoes

• 1 tsp. Indian red chili powder

• 1 1/2 tsp. dried coriander

• 1/4 tsp. dried amchur powder (optional)

• 1 tsp. black mustard seeds

• 1 tsp. cumin seeds (or 1/2 tsp. ground cumin)

• 1/4 tsp. turmeric

• 1/2 tsp. salt

The rest:

• 1/2-1 cup water

• 1/2 Tbsp. sugar

• 1 (14-ounce) can chickpeas, drained and rinsed

• 1/2 cup cilantro leaves, finely chopped (25g)

Directions:

1. Toast the spices for 1 minute in a pan on low heat until fragrant. Let cool and then grind until fine. Set aside.

2. Blend the tomatoes in a blender and set aside. Finely dice the onion, garlic and ginger.

3. Heat the oil on medium heat in a non-stick pan. Add the onion, ginger, garlic, and chili. Sauté for 5-10 minutes, or until softened and turning light brown.

4. Then add the blended tomatoes and chili powder, coriander, amchur powder, cumin, black mustard seeds, turmeric, and salt. Sauté for 2-3 minutes.

5. Then add in the chickpeas, sugar, 1/2 cup water, and ground spice mixture from earlier. Mix well. Simmer, uncovered, for 7 minutes on low heat.

6. Mix in the cilantro. Taste and adjust for seasonings.

7. Serve! 3-4 servings. Feel free to double the recipe.