Chana Masala

Chana Masala 

Variations of chana masala, which means spiced chickpeas, are found across South Asia. This version, particularly common in Punjab, calls for a simple spiced onion and tomato mixture, which serves as the  foundation for the humble chickpea. The nutty and buttery legume benefits from both dried chile powder and fresh chiles, coriander and the spice blend garam masala. Thinly sliced ginger and cilantro, added upon serving, add freshness. Both canned and dried chickpeas work for this dish, and in the case of the former, the resulting bowl of comfort feels nothing short of a miracle in under 30 minutes.

Yield: 4 servings

2 tablespoons ghee or neutral oil

1 tablespoon garlic paste or freshly grated garlic

1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving

1 medium red onion, peeled and finely chopped

2 Thai green or bird’s eye chiles, chopped

1 teaspoon cumin seeds

¼ teaspoon ground turmeric

½ teaspoon ground coriander

1 teaspoon Kashmiri or other hot red chile powder

4 Roma tomatoes, finely chopped

¾ teaspoon fine sea salt

2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip)

2 cups unsalted chicken or vegetable stock, or water

¾ teaspoon garam masala

2 tablespoons chopped cilantro leaves and tender stems

Rice or roti and lemon wedges, for serving (optional)

In a medium pot, melt ghee on medium heat. Once melted, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chile powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices and salt. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes.

Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness.

Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.

Tip: If using dried chickpeas, place 1 pound in a medium bowl and cover with 3 inches of water. Stir in ½ teaspoon baking soda and soak for at least 7 hours or overnight. Drain and transfer the chickpeas to a medium pot. Cover with several inches of fresh water and simmer until tender, 1½ to 2 hours, then drain. Freeze any extra chickpeas in an airtight container for up to 6 months.

*Been cooking Channa Masala for over 40 years now and my mom did it for 40 odd years before I started. To get the channa masala, always caramelize the onions before adding the giner and garlic. Then add the cumin and coriander seeds which should be roasted and fully ground before use. Add a tablespoon of tomato paste after adding the powdered seeds. Heat until the paste breaks down (minute or two) and then add the chickpeas to the mixture along with a tsp of garam masala. Cook for 15 minutes

*about cooking dried chickpeas (I do that since the past century): no baking soda, but I change the water 2 o 3 times, this makes them more digestible. then I cook them in the pressure cooker, 35 minutes, no salt. after tasting that you won't buy canned chickpeas anymore. And they cost a lot less.

*This is quite good. As mentioned it's not very spicy - I tripled the chili powder, used a can of Miur Glenn chopped tomatoes with green chilis instead and added tomato paste as mentioned. It took more broth, at least an extra cup and for that I used vegetable stock. That and tomato paste turned the recipe into something great. Easy, simple and delicious.

*I used a 14.5oz can of petite diced tomatoes tonight (would have opted for fire roasted if the petite diced didn't need to be used ASAP). Cooked the end of step of 1 twice as long to make it nice and "jammy." My semi carnivore of a husband said while he would have preferred it with lamb, it was delicious. Had to hide some from him so there would be leftovers for my dinner hour an hr later (I can't eat right after cooking, wonder if anyone here relates). The can worked great.

I always double spices in my instantpot, otherwise made as directed