Chana Masala
Photo © Deb Perelman
- 1 tablespoon vegetable oil
- 2 medium onions, minced
- 1 clove garlic, minced
- 2 teaspoons grated fresh ginger
- 1 fresh, hot green chili pepper, minced
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 2 teaspoons cumin seeds, toasted and ground
- 1 tablespoon amchoor powder
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
- 2/3 cup water
- 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/2 lemon (juiced)
- Produce
- Coriander, ground (1 tablespoon)
- Cumin, ground (2 teaspoons)
- Cumin seeds, toasted and ground (2 teaspoons)
- Garlic (1 clove)
- Ginger, fresh (2 teaspoons)
- Green chili pepper, fresh hot (1)
- Lemon (1/2)
- Onions, medium (2)
- Tomatoes (2 cups)
- Cooking & Baking
- Cayenne pepper, ground (1/2 teaspoon)
- Garam masala (1 teaspoon)
- Paprika (2 teaspoons)
- Salt (1/2 teaspoon)
- Turmeric, ground (1 teaspoon)
- Vegetable oil (1 tablespoon)
- Drinks
- Water (2/3 cup)
- Other
- 1 tablespoon amchoor powder
- 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 1, 2010 (3 years ago).
453 people saved this recipe.
