Chana Masala

Ingredients

• 1 tablespoon ground coriander 1 teaspoon ground turmeric
• 1⁄4 teaspoon cayenne powder 1⁄2 teaspoon garam masala
• 1 teaspoon smoked paprika (optional)
• 1⁄2 teaspoon salt, plus more to taste 1⁄2 tablespoon ghee (see box)
• or 1⁄2 tablespoon butter plus a
• splash of olive oil
• 1 teaspoon cumin seeds
• 1 small onion, chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon grated ginger
• 1⁄2 jalapeño pepper, finely chopped
• (remove seeds for less heat) 1 cup pureed canned tomatoes
• (see box, page 29)
• 2 1⁄2 cups cooked chickpeas, drained

Garnishes

• chopped fresh cilantro
• Raita or yogurt

Instructions

1. 1
   Combine the coriander, turmeric, cayenne, garam masala, smoked paprika, if using, and salt in a small bowl.
2. 2
   Melt the ghee in a small saucepan over medium-low heat. Once it begins to sizzle, add the cumin seeds and stir for about 5 seconds until you can smell them. Add the onion and sauté until it’s a little soft, 2 to 3 minutes. Add the garlic and cook for 2 minutes. Add the ginger and jalapeño and cook for 1 minute longer. Add the spice mixture you made in Step 1, then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down, 5 to 10 minutes.
3. 3
   Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and 1⁄2 cup of water. Stir, bring it to a boil, and then decrease the heat to a simmer. Cook for 10 minutes, and then squish a few chickpeas with the back of a spoon to thicken the sauce before serving. Garnish with cilantro and Raita.