Chana Masala

Name: Chana Masala
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Red Onion (1 small red onion, quartered, divided); 10 sprig Cilantro (10 sprigs fresh cilantro, stems and leaves separated); 1 piece Ginger (1 (1½-inch) piece ginger, peeled and chopped coarse); 2 pieces Garlic (2 garlic cloves, chopped coarse); 2 pieces Serrano Pepper (2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil); 1 can Tomato (1 (14.5-ounce) can whole peeled tomatoes); 1 tsp Kashmiri Red Chili Powder (1 teaspoon Kashmiri chile powder); 1 tsp Cumin Powder (1 teaspoon ground cumin); ½ tsp Ground Turmeric (1/2 teaspoon ground turmeric); ½ tsp Fennel Seed (1/2 teaspoon fennel seeds); 2 can Chickpeas (2 (15-ounce) cans chickpeas, undrained); 1 ½ tsp Garam Masala (1 1/2 teaspoons garam masala); ½ tsp Table Salt (1/2 teaspoon table salt); 0 pieces Lime (Lime wedge)

Chana Masala - Main Courses (Indian)

50 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Red Onion1 piece · 1 small red onion, quartered, divided
Cilantro10 sprig · 10 sprigs fresh cilantro, stems and leaves separated
Ginger1 piece · 1 (1½-inch) piece ginger, peeled and chopped coarse
Garlic2 pieces · 2 garlic cloves, chopped coarse
Serrano Pepper2 pieces · 2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided
Vegetable Oil3 tbsp · 3 tablespoons vegetable oil
Tomato1 can · 1 (14.5-ounce) can whole peeled tomatoes
Kashmiri Red Chili Powder1 tsp · 1 teaspoon Kashmiri chile powder
Cumin Powder1 tsp · 1 teaspoon ground cumin
Ground Turmeric½ tsp · 1/2 teaspoon ground turmeric
Fennel Seed½ tsp · 1/2 teaspoon fennel seeds
Chickpeas2 can · 2 (15-ounce) cans chickpeas, undrained
Garam Masala1 ½ tsp · 1 1/2 teaspoons garam masala
Table Salt½ tsp · 1/2 teaspoon table salt
Lime0 pieces · Lime wedge

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Steps

1Chop three-quarters of onion coarse; reserve remaining quarter for garnish. Cut cilantro stems into 1-inch lengths. Process chopped onion, cilantro stems, ginger, garlic, and half of serranos in food processor until finely chopped, scraping down sides of bowl as necessary, about 20 seconds. Combine onion mixture and oil in large saucepan. Cook over medium-high heat, stirring frequently, until onion is fully softened and beginning to stick to saucepan, 5 to 7 minutes.
2While onion mixture cooks, process tomatoes and their juice in now-empty food processor until smooth, about 30 seconds. Add chile powder, cumin, turmeric, and fennel seeds to onion mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir in chickpeas and their liquid and processed tomatoes and bring to boil. Adjust heat to maintain simmer, then cover and simmer for 15 minutes. While mixture cooks, chop reserved onion fine.
3Stir garam masala and salt into chickpea mixture and continue to cook, uncovered and stirring occasionally, until chickpeas are softened and sauce is thickened, 8 to 12 minutes longer. Season with salt to taste. Transfer to wide, shallow serving bowl. Sprinkle with chopped onion, remaining serranos, and cilantro leaves and serve, passing lime wedges separately.