Index ::: [ Recipe ] [ Main Dish ]
Chana Masala
2 servings

[ INGREDIENTS ]

Butter
Coconut Oil
Cumin Seeds
Onion
Garlic
Ginger Root
Jalapeño ( Optional )
Coriander Powder
Turmeric
Cayenne Powder
Garam Masala Powder
Smoked Paprika
Salt
Canned Tomatoes, Puréed
Chickpeas
Water
Cilantro
Yogurt

[ INSTRUCTIONS ]

1. Let :
   
   1/2 Tablespoon Butter;
   Plus a Splash of Coconut Oil;
   melt in a small saucepan over medium-low heat.
2. Once the butter begins to sizzle, add :
   
   1 Teaspoon Cumin Seeds;
   and stir for about 5 seconds.
3. Add :
   
   1/2 Cup Onion, Diced;
   and sauté for 2 minutes.
4. Add :
   
   1 Teaspoon Garlic, Finely Chopped;
   and cook for 1 minute.
5. Add :
   
   1 Teaspoon Ginger Root, Grated;
   1/2 jalapeño, Finely Diced ( Optional );
   and cook for 1 more minute.
6. Add :
   
   3 Teaspoon Coriander Powder;
   1 Teaspoon Turmeric;
   1/4 Teaspoon Cayenne Powder;
   1/2 Teaspoon Garam Masala Powder;
   1 Teaspoon Smoked Paprika;
   1/2 Teaspoon Salt;
   1 Cup Canned Tomatoes, Puréed;.
7. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
8. Once the tomato has reduced and the butter starts to separate from the sauce, add :
   
   2 1/2 Cups Cooked Chickpeas, Drained;
   1/2 Cup Water;.
9. Mix, then bring it to a boil before reducing to a simmer.
10. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce.
11. Garnish with :
    
    Fresh Cilantro ( Optional );
    Yogurt ( Optional );.
12. For a full meal, serve over rice or with roti.

[ NOTE ]

Measure out all the spices except the cumin seeds and put them in a small bowl.