Chana Masala
Chickpeas simmered in a deeply cooked tomato-onion masala with ginger, garam masala, and amchur for a sour finish. Canned chickpeas keep it on a weeknight timeline.
- 1
Heat the oil in a wide skillet over medium-high heat. Add the cumin seeds and cook until they sizzle and darken slightly, about 20 seconds.
- 2
Add the onion and cook, stirring often, for 8 to 10 minutes, until it is deep golden at the edges. Stir in the garlic, ginger, and green chile and cook 1 minute more.
- 3
Add the coriander, turmeric, and cayenne and stir for 20 seconds, then add the crushed tomatoes and salt. Cook 6 to 8 minutes, until the mixture darkens and oil beads at the edges of the pan.
- 4
Stir in the chickpeas and water. Simmer uncovered for 10 minutes, mashing a few chickpeas against the side of the pan to thicken the sauce.
- 5
Turn off the heat and stir in the garam masala and amchur. Taste for salt, scatter the cilantro over, and serve.
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 green chile, slit lengthwise
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon salt
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1 cup water
- 1 1/2 teaspoons garam masala
- 1 teaspoon amchur
- 1/4 cup cilantro, chopped
Instructions
- 1
Heat the oil in a wide skillet over medium-high heat. Add the cumin seeds and cook until they sizzle and darken slightly, about 20 seconds.
- 2
Add the onion and cook, stirring often, for 8 to 10 minutes, until it is deep golden at the edges. Stir in the garlic, ginger, and green chile and cook 1 minute more.
- 3
Add the coriander, turmeric, and cayenne and stir for 20 seconds, then add the crushed tomatoes and salt. Cook 6 to 8 minutes, until the mixture darkens and oil beads at the edges of the pan.
- 4
Stir in the chickpeas and water. Simmer uncovered for 10 minutes, mashing a few chickpeas against the side of the pan to thicken the sauce.
- 5
Turn off the heat and stir in the garam masala and amchur. Taste for salt, scatter the cilantro over, and serve.