Chana Masala

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 328

2 – 15 oz. cans of chickpeas drained and rinsed
1 ½ cups water
2 Tbsp. neutral oil
Optional whole spices: 1 bay leaf, 1 inch of cinnamon, 2 cloves, and 1 chopped green chili
1 ½ cups onions finely chopped
Tbsp. ginger garlic paste
1 ½ cups diced fresh or canned tomatoes
¾ tsp. salt
¼ tsp. turmeric powder
1 tsp. brown sugar
1 ½ tsp. Kashmiri red chili powder
1 tsp. garam masala
2 tsp. coriander powder
Optional powdered spices: ½ tsp. cumin 1 tsp. dried fenugreek leaves, and ¼ tsp. dried mango powder
To garnish: 2 Tbsp. freshly cilantro chopped

All ingredients ready? Let's begin!
Heat the oil in a large pot until hot. Add the whole spices – cinnamon, cloves, cardamoms, and bay leaf and sauté until fragrant (for 1-2 minutes).
Add the onion and sauté until lightly golden. Then add the ginger garlic paste and cook for a minute, stirring constantly.
Add the diced fresh or canned tomatoes to the pan and cook until mushy and thick. Stir in the red chili powder, turmeric, garam masala, coriander powder, cumin powder, and sugar. Sauté until fragrant (for about 3 to 4 minutes).
Optional step: Discard the bay leaf and cinnamon, let the sauce cool and blend it until desired consistency. Then add the gravy back to the pan.
Once your gravy is ready, add the chickpeas to the sauce along with 1 ½ cups water. Mix well, taste, and season with salt. Cover and simmer for 15 minutes.
Once thickened, add optional dried mango powder and dried fenugreek leaves.
Garnish with freshly chopped coriander and serve with coconut rice and naan.