Chana masala


1 tablespoon olive oil, 1 large onion, chopped, 2 cloves minced garlic, 2 teaspoons grated fresh ginger, 1 green chile pepper, chopped, 1 tablespoon ground cumin, 2 teaspoons paprika, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon ground turmeric, ½ teaspoon ground cayenne pepper, 4 cups chopped tomatoes, 4 cups cooked chickpeas (garbanzo beans), ½ cup tomato sauce, ½ cup plain yogurt, 1 lemon juiced, ½ teaspoon salt,


–             Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes.

–             Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes.

–            Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.

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