Authentic Spicy Chana Masala

Ingredients

• 2 cans (15oz) Canned chickpeas, drained and rinsed
• 1 large Red onion, finely chopped
• 2 medium Roma tomatoes, pureed
• 1 tablespoon Ginger-garlic paste
• 3 pieces Green chilies, slit lengthwise
• 2 tablespoons Vegetable oil or Ghee
• 2 tablespoons Chana Masala powder
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Dried fenugreek leaves (Kasuri Methi)
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat oil or ghee in a large heavy-bottomed pan over medium heat and add the cumin seeds until they sizzle.

2. 2

   Add the finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown.

3. 3

   Stir in the ginger-garlic paste and slit green chilies, cooking for 2 minutes until the raw aroma disappears.

4. 4

   Add the pureed tomatoes along with turmeric, red chili powder, and salt; cook until the oil starts to separate from the masala.

5. 5

   Add the chana masala powder and the chickpeas, stirring well to coat every chickpea in the spice base.

6. 6

   Pour in 1.5 cups of water, cover, and simmer on low heat for 15 minutes to allow flavors to penetrate the chickpeas.

7. 7

   Crush the dried fenugreek leaves between your palms and sprinkle over the curry, then mash a few chickpeas with a spoon to thicken the gravy.

8. 8

   Garnish with fresh cilantro and serve hot with bhatura, naan, or basmati rice.