Chana Masala

The purpose of this blog is to document the recipes I make so that I can always go back and repeat, and so that you can try them also. It’s summer and I have a year’s worth of bookmarked recipes which I am determined to cook. A lazy person’s cookbook. In an attempt to build up my Indian cooking repertoire, I made chana masala yesterday using the recipe from Orangette‘s blog. Next time I make this, I would use a bit more of each of the spices. The dish was probably a bit too tomato-flavored for an authentic flavor, and the sauce didn’t thicken as much as it probably should have, but it reduced as the chickpeas were cooking at the end. I can’t wait to make this with my mom- it would be great to see how she does it! Nevertheless, this was a delicious, healthy, and filling meal and I look forward to eating leftovers today!

Basmati Rice
Oil (Olive or Vegetable)
1 medium red onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed (I used 1/2 tsp)
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt (plus a little more for the end)
1 Tbs cilantro leaves, roughly torn, plus more for garnish
1/2 tsp Cayenne
2 15-ounce cans chickpeas, drained and rinsed
6-8 Tbs plain yogurt, optional (I mixed the yogurt in at the end on my plate)
Lemon juice

Film the bottom of a large saucepan with olive oil, and place the pan over high heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.

Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.

Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas and lemon juice (to taste), stirring well, and cook over low heat for about five minutes. Turn stove to medium-high heat so that the mixture is simmering gently. Cook until chickpeas are tender- about ten minutes.

Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.

Yield: About four servings

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