Chana Masala | Recipe Cart
Chana Masala, the wildly popular North Indian dish of chickpeas simmered until tender in a tangy, fragrantly spiced tomato-ginger sauce, is a dinnertime hero.
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 1 , small red onion, quartered, divided
- 10 sprigs fresh, cilantro, stems and leaves separated
- 1 (1½-inch) piece, ginger, peeled and chopped coarse
- 2 , garlic cloves, chopped coarse
- 2 , serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided
- 3 tablespoons, vegetable oil
- 1 (14.5-ounce) can, whole peeled tomatoes
- 1 teaspoon, Kashmiri chile powder
- 1 teaspoon, ground cumin
- 1/2 teaspoon, ground turmeric
- 1/2 teaspoon, fennel seeds
- 2 (15-ounce) cans, chickpeas, undrained
- 1 1/2 teaspoons, garam masala
- 1/2 teaspoon, table salt
- , Lime wedge
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