Classic Chana Masala

Съставки

• Chickpeas (canned or dried, soaked and boiled)2 cans (15 oz each) or 1.5 cups dried
• Ghee or vegetable oil2 tbsp
• Onions, finely chopped2 medium
• Tomatoes, pureed or finely chopped2 cups
• Ginger-garlic paste1 tbsp
• Green chilies, slit1-2
• Turmeric powder1/2 tsp
• Coriander powder1.5 tsp
• Cumin powder1 tsp
• Garam masala1 tsp
• Amchur (dried mango powder)1/2 tsp
• Kasuri methi (dried fenugreek leaves)1 tsp
• Saltto taste
• Water1/2 cup or as needed
• Fresh cilantro, chopped (for garnish)2 tbsp
• Lemon wedges (for serving)optional

Стъпки

1. 1

   If using dried chickpeas, soak them overnight and boil until tender. Drain and set aside. If using canned, drain and rinse.

2. 2

   Heat ghee or oil in a pot or deep pan over medium heat. Add chopped onions and sauté until golden brown.

3. 3

   Add ginger-garlic paste and green chilies, sauté for a minute until fragrant.

4. 4

   Add pureed tomatoes and cook until the oil starts to separate from the masala, about 5-7 minutes.

5. 5

   Stir in turmeric powder, coriander powder, cumin powder, and salt. Cook for another minute.

6. 6

   Add the boiled chickpeas and water. Bring to a simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld.

7. 7

   Crush the kasuri methi between your palms and add it to the curry. Stir in garam masala and amchur powder.

8. 8

   Simmer for another 2-3 minutes. Adjust salt if needed. The gravy should be thick.

9. 9

   Garnish with fresh cilantro. Serve hot with lemon wedges on the side.