Chana Masala (via)

Takes a while because of the wait while everything is simmering, but not too much active effort. Comes out really tasty.

Go easy on the coriander.

Ingredients

  • 4 medium cloves garlic, roughly chopped
  • 1 (1-inch) knob ginger, peeled, roughly chopped
  • 1 to 6 green Thai chilies (to taste), roughly chopped
  • 2 tablespoons juice from 1 lemon, divided
  • Salt
  • 2 tablespoons vegetable oil
  • 2 teaspoons black mustard seed
  • 1 teaspoon whole cumin seed
  • 1 large onion, finely diced
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons store-bought or homemade garam masala, divided
  • 1 14-ounce can whole peeled tomatoes
  • 2 14-ounce cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped

Instructions

  1. Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon salt in food processor and process until a fine paste is produced. Set aside.
  2. Heat oil in a large saucepan over medium-high heat until shimmering. Add mustard seed and cumin. As soon as they are aromatic (about 15 seconds), add onion, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
  3. Add combined garlic/ginger/chili and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
  4. Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
  5. Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.