Provider Farm

From our fields, for your family

Chana Masala

Course: 
A quick and easy vegetarian dish to use up a bunch of tomatoes. Great for summertime eating! Pair with cilantro chutney or raita.
Ingredients: 
  • 3 Tbsp oil, butter or ghee
  • 1 medium white or yellow onion, finely diced
  • 1 Tbsp ground cumin
  • 3/4 tsp sea salt (divided // plus more to taste)
  • 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
  • 2 Tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 2-3 fresh green chilies, sliced with seeds (I used serrano peppers)
  • 1 Tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 3-4 cups finely diced tomatoes 
  • 2 15-ounce cans chickpeas, slightly drained
  • 1 tsp garam masala
  • 2-3 tsp sugar
  • 2 Tbsp lemon juice (plus more to taste)

 

Directions: 

Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and 1/4 tsp. salt.
Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
Next add ground coriander, garam masala, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
Next add tomatoes and 1/2 tsp. salt and cook until tomatoes start to turn into sauce. Add chickpeas and water if needed to keep it the consistency of a semi-thick soup.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
Remove from heat and add lemon juice. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish.

Credit: 
Minimalist Baker