Chana Masala
This mildly hot recipe is taken almost exactly from Bon Appetit. To balance the heat, serve it with a dollop of yogurt on top and crispy salad. Chana masala can form part of a varied buffet or stand on its own as a main dish. It's nutritious and filling, and even better the second day after the flavours blend.
More Indian recipes: Sheet Pan Chicken Tikka, Lucious Lentil Curry, Curried Chicken Salad with Raisins
Time: 80 minutes (60 minutes cook time)
Serves: 4 as a main dish, 8-10 as part of a buffet
Ingredients
3 tablespoons vegetable oil
1 medium onion, finely chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
1 teaspoon garam masala
1/4 teaspoon ground turmeric
Pinch of cayenne pepper or crushed red pepper flakes
1 medium tomato, peeled, chopped
28 ounce can of chickpeas, risnsed or equivalent in dried chickpeas, soaked and boiled
1 tablespoon double-concentrated tomato paste
Kosher salt, freshly ground pepper
1 teaspoon cornstarch
2 tablespoons olive oil
Chopped parsley or cilantro (optional)
Method
Heat vegetable oil in a large saucepan or small pot over medium-low. Cook onion, stirring occasionally, until golden brown and very tender, 15–20 minutes.
Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to spice mill or mortar and pestle and let cool; finely grind.
Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 minutes.
Add tomato, chickpeas, tomato paste, and 2 cups very hot water; season with salt and pepper. Cover pan; simmer, adding up to 1 cup more hot water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45–60 minutes.
Stir cornstarch and 2 tsp. water in a small bowl, then stir into chana masala. Simmer just until thickened, about 1 minute. Remove from heat and stir in olive oil. Season with more salt if needed.
Top chana masala with cilantro or parsely and serve with rice and/or flatbread. Add a dollop of yogurt in the centre of each bowl for good balance.
This mildly hot recipe is taken almost exactly from Bon Appetit. To balance the heat, serve it with a dollop of yogurt on top and crispy salad. Chana masala can form part of a varied buffet or stand on its own as a main dish. It's nutritious and filling, and even better the second day after the flavours blend.
More Indian recipes: Sheet Pan Chicken Tikka, Lucious Lentil Curry, Curried Chicken Salad with Raisins
Time: 80 minutes (60 minutes cook time)
Serves: 4 as a main dish, 8-10 as part of a buffet
Ingredients
3 tablespoons vegetable oil
1 medium onion, finely chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
1 teaspoon garam masala
1/4 teaspoon ground turmeric
Pinch of cayenne pepper or crushed red pepper flakes
1 medium tomato, peeled, chopped
28 ounce can of chickpeas, risnsed or equivalent in dried chickpeas, soaked and boiled
1 tablespoon double-concentrated tomato paste
Kosher salt, freshly ground pepper
1 teaspoon cornstarch
2 tablespoons olive oil
Chopped parsley or cilantro (optional)
Method
Heat vegetable oil in a large saucepan or small pot over medium-low. Cook onion, stirring occasionally, until golden brown and very tender, 15–20 minutes.
Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to spice mill or mortar and pestle and let cool; finely grind.
Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 minutes.
Add tomato, chickpeas, tomato paste, and 2 cups very hot water; season with salt and pepper. Cover pan; simmer, adding up to 1 cup more hot water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45–60 minutes.
Stir cornstarch and 2 tsp. water in a small bowl, then stir into chana masala. Simmer just until thickened, about 1 minute. Remove from heat and stir in olive oil. Season with more salt if needed.
Top chana masala with cilantro or parsely and serve with rice and/or flatbread. Add a dollop of yogurt in the centre of each bowl for good balance.