Chana Masala
Print RecipeIngredients
- cooked rice or naan
- 10 sprigs cilantro
- 1 small onion
- 2 cloves garlic
- 1 can (14 oz) tomatoes
- 3 tablespoon vegetable oil
- 1 tsps paprika
- 1 tsps cumin
- 1/2 tsps turmeric
- 1/2 tsps ginger
- 1/2 tsps fennel seeds
- 2 can (15 oz) chick peas
- 1.5 tsps garam masala
- 1/2 tsps Salt
Instructions
Separate cilantro leaves and stems. Use a chef's knife to chop the leaves; set aside. Cut stems into 1-inch pieces.
Add cilantro stems, onion, and garlic to food processor and process until finely chopped, about 10 seconds. Remove from food processor and scrape the mixture into a large saucepan.
Process tomatoes with their liquid in the food processor until smooth, about 30 seconds.
Add oil to the onion mixture in the saucepan. Cook over medium-high heat, stirring often, for 5-7 minutes, until the onions are softened and beginning to brown.
Add paprika, cumin, turmeric, ginger, and fennel seeds. Cook and stir for one minute.
Stir in chickpeas and their liquid along with the processed tomatoes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Stir in garam masala and salt. Cook uncovered for 10-12 minutes, until sauce thickens.
Serve with rice or naan and sprinkle with cilantro leaves.
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