I've been experimenting with making my own chana masala at home and I think I've finally got it right! It's spicy, sour and sweet and has tons of depth. :D
Step 1: Ingredients:
- 2 cans chickpeas, drained and rinsed OR four cups chickpeas, drained and rinsed (I really like cooking my own chickpeas if I have time!)
- 3/4 cup water
- 1 14.5 oz can whole tomatoes
- 1 medium onion
- 1 serrano pepper
- 2 cloves garlic
- 2 inches fresh ginger
- 1/4 teaspoon cayenne
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 tablespoon amchur powder (also spelled amchoor!)
- fresh cilantro
The two ingredients I'm very picky about are the amchur powder and the garam masala. Make sure you have good quality garam masala - it should be slightly sweet and very fragrant. The amchur powder can be a little tricky to find, but most Indian groceries will have it, and I'm sure you can buy it online. Amchur powder is sour and fruity, and made from green mangoes.
Step 2: Cut up the veggies + measure out the spices
Peel and grate the ginger - you'll want a couple teaspoons of ginger. :)
At this point it's also awesome to measure out all the spices into a small bowl - it'll make everything quicker.
Step 3: Cook the veggies and add spices
Cook this for a few minutes, stirring often, until the onions begin to brown. Make sure to keep stirring so it doesn't burn!
Once the onions begin to brown, add the spices and stir everything around for a couple minutes until everything smells yummy.
Step 4: Add the tomatoes, chickpeas and water
Now pour in the chickpeas and the water and stir.
Step 5: Simmer!
Use this time to clean up the kitchen you just destroyed, or maybe make some rice. This is good with rice. :D
Step 6: Check seasoning, add cilantro
Once it's properly salted, add some cilantro if you're into that and EAT.