MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chana Masala
Categories: Vegetabls, Beans, Herbs, Chilies
Yield: 4 servings

2 tb Ghee or neutral oil
1 tb Garlic paste or fresh grated
- garlic
1 tb Ginger paste or fresh grated
- ginger
+=PLUS=+
More fresh ginger; peeled,
- sliced in matchsticks, to
- serve
1 md Red onion; peeled, fine
- chopped
2 Thai green or birdΓÇÖs eye
- chilies; chopped
1 ts Cumin seeds
┬╝ ts ground turmeric
1/2 ts Ground coriander
1 ts Kashmiri or other hot red
- chile powder
4 Roma tomatoes; fine chopped
3/4 ts Fine sea salt
30 oz (2 cans) chickpeas; drained
2 c Unsalted chicken or
- vegetable stock, or water
3/4 ts Garam masala
2 tb Chopped cilantro leaves &
- tender stems
Rice or roti and lemon
- wedges; to serve (opt)

In a medium pot, melt ghee on medium heat. Once melted,
stir in the garlic, ginger and onion. Continue cooking,
stirring occasionally, until the onion softens, 5 to 7
minutes. Stir in the green chilies, cumin, turmeric,
coriander and chile powder. Continue stirring for 30
seconds so the spices donΓÇÖt burn. Add the tomatoes and
their juices and salt. Increase the heat to high and
cook, stirring often, until the mixture is jammy, 5 to 7
minutes.

Stir in the chickpeas and stock. Bring to a boil, then
reduce heat and simmer until the mixture has thickened
slightly, 5 to 7 minutes. With the back of a spoon,
smash some of the chickpeas against the inside of the
pot to thicken the mixture; continue smashing until it
reaches the desired thickness.

Sprinkle with garam masala and top with cilantro and
ginger. If desired, serve rice or roti and lemon wedges
alongside.

By: Zainab Shah

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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