Hearty Chana Masala

Ingredients

• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 green chili, slit lengthwise (optional)
• 2 large tomatoes, pureed, or 1 (15 oz) can crushed tomatoes
• 2 tsp Grhasti Coriander Powder
• 1 tsp Grhasti Roasted Cumin Powder
• 1/2 tsp Grhasti Turmeric Powder
• 1/2 tsp Grhasti Kashmiri Red Chili Powder
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 cup water or vegetable broth
• 1 tsp garam masala
• 1 tsp lemon juice
• Fresh cilantro, chopped, for garnish
• Salt to taste

Instructions

1. Sauté Aromatics: Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and lightly golden, about 6-8 minutes.
2. Build Flavor Base: Add the ginger, garlic, and green chili (if using). Sauté for 1-2 minutes until fragrant.
3. Toast the Spices: Stir in the coriander powder, cumin powder, turmeric, and red chili powder. Cook for about 1 minute, stirring constantly, until the spices are aromatic. Be careful not to burn them.
4. Create the Gravy: Pour in the tomato puree. Cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the masala, about 8-10 minutes.
5. Add Chickpeas: Add the drained chickpeas and salt. Stir well to coat the chickpeas in the masala.
6. Simmer: Pour in the water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes for the flavors to meld together.
7. Finish and Serve: Stir in the garam masala and fresh lemon juice. Garnish with chopped cilantro. Serve hot with rice, naan, or roti.

Pro Tips

• For a thicker gravy, lightly mash about 1/4 cup of the chickpeas with the back of a spoon against the side of the pot before simmering.
• For a more authentic, tangy flavor, add 1/2 teaspoon of amchur (dry mango powder) along with the garam masala.
• If you have time, using dried chickpeas soaked overnight and boiled until tender will yield an even better texture.