CHANA MASALA (TOMATO-CHICKPEA CURRY)
4 servings
A satisfying vegetarian main dish seasoned with fried whole spices. For a tangier curry, add with the chickpeas 1 tablespoon tamarind paste, 1 tablespoon ground anardana (dried pomegranate seeds), or 1 teaspoon ground amchur (dried mango).
Heat in a deep skillet or pot over medium heat until hot:
- 3 tablespoons Clarified Butter or vegetable oil
Add and fry, stirring frequently, until fragrant and beginning to pop, 1 to 2 minutes:
- 2 tablespoons cumin seeds
- 1 tablespoon black mustard seeds
- 2 or more dried small red chiles, seeded and stemmed
- (½ teaspoon ajwain seeds)
If desired, cautiously stir in (the leaves will sputter):
- (8 fresh curry leaves)
Fry for another minute, then add:
- 2 medium onions, thinly sliced
Cook, stirring frequently, for 5 minutes. Stir in:
- 2-inch piece ginger, peeled and finely chopped
- 6 garlic cloves, chopped
- 1 to 3 serrano peppers, to taste, seeded and chopped
Cook for another 2 minutes. Add:
- One 28-ounce can crushed tomatoes
- 3 cups cooked chickpeas, or two 15-ounce cans chickpeas, drained
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon ground coriander
Bring to a boil, then reduce the heat and simmer, partially covered, until the chickpeas are tender, 30 to 45 minutes (for canned chickpeas, 30 minutes will suffice). Serve with:
- Cooked basmati rice, Naan, or other flatbread
- Chopped cilantro
- Lime wedges
- (Yogurt or Raita)