Chana Masala
3 tablespoons vegetable oil
1 tablespoon cumin seeds
1 teaspoon red crushed pepper
4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece)
4 medium garlic cloves, finely chopped
1/2 jalapeño pepper, finely chopped
2 medium yellow onions, diced small
1 teaspoon salt
4 whole cloves
3 teaspoons garam masala
2 teaspoon ground coriander
1 teaspoon turmeric
4 big ripe red tomatoes, chopped into 1-inch pieces
4 cups chickpeas or garbanzo beans, soaked & semi cooked
4 to 5 cups water
Heat the oil in a large pot over medium heat until simmering.
Add the cumin seeds, red crushed pepper, ginger, garlic, and chili and cook, stirring
occasionally, until fragrant, about 2 minutes. Add the onions and season with 1/2
teaspoon of salt. Cook, stirring occasionally, until the onions have softened, about 10
minutes. When the onions have softened, add 1 cup of water, the cloves, garam masala,
coriander, and turmeric and stir to coat the onion mixture. Cook, stirring occasionally,
until fragrant, about 1 minute. Add the chopped tomatoes and 1/2 teaspoon of salt, stir
and cover the pot and cook for 10 minutes. Add the chickpeas and the rest of the water.
Stir to combine and cover the pot. Reduce the heat to medium low and simmer, stirring
occasionally, until the flavors have melded and the sauce has thickened slightly, about
30 minutes.
Yield: 8 to 10 servings
