Chana Masala

By lorik

Ingredients

• 2 tbsp. minced ginger
• 3 tsp. garam masala
• 2 tsp. ground turmeric
• 8 cloves garlic, chopped
• 1 ⁄4 cup canola oil
• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• 3 green cardamom pods
• 2 chiles de arbol, stemmed
• 1 stick cinnamon
• 2 large yellow onions, chopped
• 1 (15-oz.) can whole peeled tomatoes in juice, crushed
• 2 tbsp. Asian tamarind concentrate
• 3 (15-oz.) cans chickpeas
• 2 tbsp. fresh lemon juice
• 1 ⁄4 tsp. amchoor (green mango powder, optional)
• Kosher salt, to taste
• Cilantro and hot sauce, to garnish
• Cooked rice, for serving

Details

Adapted from saveur.com

Preparation

Step 1

Puree ginger, 1 tsp. garam masala, turmeric, garlic, and 3 tbsp. water in a food processor; set paste aside. Heat oil in a 6-qt. saucepan over medium-high heat. Add coriander, cumin, cardamom, chiles, and cinnamon; cook until fragrant, about 1 minute. Add onions; cook until lightly browned, about 8 minutes. Add reserved paste; cook for 3 minutes. Add tomatoes; cook until slightly reduced, about 4 minutes. Add tamarind and chickpeas; boil. Reduce heat to medium-low; cook until liquid is reduced by 1⁄4, about 45 minutes. Add remaining garam masala, juice, amchoor, and salt; garnish with cilantro and hot sauce. Serve with rice.