Chana masala

Ingredients

• 1/4 cup ghee
• 1 small yellow onion, finely chopped
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, finely chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons Kashmiri chile powder (aka lal mirch)
• 2 1/2 teaspoons kosher salt
• 1 1/2 cups finely chopped plum tomatoes or one 14.5-ounce can diced tomatoes
• Two 15-ounce cans chickpeas, drained and rinsed
• 1/2 bunch of cilantro, leaves picked and coarsely chopped
• 1 teaspoon garam masala
• Finely chopped yellow onion (optional)
• 1-inch piece fresh ginger, peeled and julienned (optional)
• 1 lemon, cut into wedges, for squeezing

Instructions

1. 1

   Heat the ghee: In a Always Pan, heat the ghee over medium heat until hot and shimmering. Add the onion and cook until soft and light golden brown, about 10 minutes.

2. 2

   Add the cumin seeds and toast until fragrant, about 2 minutes. Add the ginger and garlic and cook until fragrant and barely starting to get color, about 4 minutes.

3. 3

   Add the coriander, cumin, turmeric, chile powder, and salt and cook, stirring often, until the spices have bloomed lightly and the mixture has darkened in color, about 2 minutes.

4. 4

   Add the tomatoes and stir often until they start to break down, 7 to 10 minutes. Add the chickpeas and 2 cups water, stirring well to combine everything.

5. 5

   Bring the chana masala to a boil. Reduce the heat to maintain a soft simmer and cook until you have a gravy that coats the chickpeas and the back of a spoon, about 25 minutes.

6. 6

   Use your spoon to lightly smash two-thirds of the chickpeas, adding 1/2 cup water if the masala gets too thick. Taste for salt and adjust accordingly.

7. 7

   Garnish with the cilantro, garam masala, some chopped onion (if using), and the julienned ginger (if using). Serve with the lemon wedges.