Indian Chana Masala

Ingredients

Oil

2 tablespoons

Cumin seeds

1 teaspoon

Onion

1 large, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Tomatoes

2 medium, chopped

Green chilies

2, slit lengthwise (adjust for spice preference)

Coriander powder

2 teaspoons

Turmeric powder

1/2 teaspoon

Garam masala

1 teaspoon

Chickpeas

2 cups, cooked (or 1 can, drained and rinsed)

Salt

to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Lemon juice

1 tablespoon

Cooked rice or naan bread

for serving

Instructions

1. In a large pan, heat oil over medium heat until shimmering.
2. Add cumin seeds and let them splutter for a few seconds, releasing their aromatic oils.
3. Add the chopped onions and sauté until golden brown, stirring occasionally, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Add the chopped tomatoes and slit green chilies, cooking until the tomatoes soften, about 5-6 minutes.
6. Sprinkle in the coriander powder, turmeric powder, and garam masala. Mix well to coat the vegetables with the spices.
7. Add the cooked chickpeas and salt, stirring to combine and coat the chickpeas with the spice mixture.
8. Cover the pan and let it simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
9. Before serving, garnish with fresh cilantro and drizzle with lemon juice for a burst of freshness.
10. Serve hot with steamed basmati rice or warm naan bread.