🌚 Chana masala 🐐
SOURCE: Serious Eats
INGREDIENT QUANTITY PROCEDURE
garlic, roughly chopped
4 cloves
  1. 1 Combine garlic, ginger, chiles, lemon juice, and 1 2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.
ginger
1 inch
thai chilis
2
lemon juice
1 Tbsp
ghee
2 Tbsp
  1. 2 Heat oil or ghee in a large saucepan over medium-high heat until shimmering. All at once, add mustard seeds and cumin.
black mustard seeds
2 Tsp
whole cumin seeds
1 Tsp
onion, finely diced
1
  1. 3 As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
baking soda
1 4 Tsp
garlic/ginger/chile paste from above
  1. 4 Immediately add garlic/ginger/chile paste all at once and stir to combine. Add coriander, black pepper, turmeric, and garam masala. Stir until fragrant, about 30 seconds.
ground coriander
2 Tsp
ground black pepper
1 2 Tsp
ground tumeric
1 2 Tsp
garam masala
1 Tsp
whole peeled tomatoes
14 oz
  1. 5 Add tomatoes and crush them using a whisk or potato masher.
fourteen oz cans of chickpeas*
2
  1. 6 Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1 2 cup water. Simmer until flavors meld 30-120min
  2. 7 *If using dried beans, pressure cook (45 min, on high) 125g of dried beans per every 14 oz can of beans that is needed
cilantro leaves, roughly chopped
1 cup
garam masala
1 2 Tsp
  1. 8 Stir into chana masala
  2. 9 Season to taste with salt
  3. 10 Serve with cilantro on top & rice and/or naan
lemon juice
1 Tbsp
SCALING: