Chana Masala

Comforting chana masala simmered with warm whole spices, onions, and a thick tomato masala, finished with fenugreek and lemon. Serve over long-grain rice for a hearty meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large Dutch oven or skillet over medium heat. Add the cinnamon, cloves, cardamom, and bay leaf. Let cook for a minute or so, until the spices are warm and fragrant.

Step 2

Stir in the diced onion along with 1 teaspoon of the salt. Cook for 16 to 18 minutes, until the onions are golden and quite soft. If the onions start to brown too quickly, decrease the heat slightly as needed.

Step 3

While the onions are cooking, use a mortar and pestle to pound the garlic, ginger, and the remaining 1 teaspoon salt into a paste. When the onions are done, add the garlic paste to the skillet and cook for 1 to 2 minutes, until fragrant.

Step 4

Stir in the crushed tomatoes, garam masala, cumin, coriander, and chile. Increase the heat to medium or medium-high and cook until the tomatoes have thickened into a thick paste.

Step 5

Remove the whole spices, then add the chickpeas and water. Bring to a boil, decrease the heat to a simmer, and cook until the sauce thickens to your desired consistency, about 20 minutes.

Step 6

Remove from the heat and stir in the crushed fenugreek leaves and lemon juice. Taste and add more salt as needed.

Step 7

To serve, divide the rice between four bowls and top with the chana masala.