This recipe comes from the Tiger’s Loft.
Channa MasalaPrint This
- 4 medium garlic cloves, roughly chopped
- 1 (1-inch) ginger, peeled, roughly chopped
- 1 to 6 green Thai chillies (to taste), roughly chopped
- 2 tablespoons lemon juice
- Kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons black mustard seed
- 1 teaspoon cumin seed
- 1 large onion, finely diced
- 1/4 teaspoon baking soda
- 2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoon store-bought garam masala
- 1 (14-ounce) can whole peeled tomatoes
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 1 cup cilantro leaves, roughly chopped
- Combine garlic, ginger, chillies, lemon juice, and kosher salt in a mortar and pestle or food processor until a fine paste is produced.
- Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion and baking soda. Cook, stirring frequently until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon of water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
- Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
- Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
- Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.