Chana Masala

My first encounter with chana masala was at Kwality Sweets, a tiny place in a tiny strip mall off the highway in Surrey, the town where I grew up. The majority of the place was kitchen, and if you peered in the back, you could see a frenzy of women working quickly. Kwality Sweets sold samosas by the paper bag, three for a dollar, and they were always very, very busy. I think Kwality Sweets provided me with my first taste of chickpeas; at the time they seemed very exotic. Now they’re one of my staple foods. When I’m feeling nostalgic, this is the dish that I make. Naan bread is best with this, but any bread will do.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large frying pan on medium-high heat, melt butter. Add coriander seeds (if not using ground). Give them about a minute until they begin to pop, then stir in onions, garlic, and ginger. Stir in garam masala, cumin, black pepper, chili flakes, turmeric, cinnamon, and cayenne pepper (and ground coriander, if using).

Step 2

Reduce heat to medium. Cook for 1 to 2 minutes, until spices are fragrant and onions have softened.

Step 3

Add tomatoes to pan, juice and all, and scrape up any bits that may have formed on bottom of pan. Stir in chickpeas, and squish the lime juice over. Reduce heat to medium and simmer to reduce sauce, until juices all but disappear. You want it to be thick and rich, not runny.

Step 4

Taste and adjust seasonings. Just before serving, stir in about 2/3 of the cilantro, then use the remainder for topping.