Restaurant Style Chana Masala
Indian
Ingredients
2 tbsp coconut oil or vegetable oil
1 1/2 yellow onions, finely diced (2 cups)
4 cloves garlic, minced
1 tsp minced ginger (~1/2" piece)
4 whole dried red chiles, more or less to taste
2 green cardamon pods
2 whole cloves
1 cinnamon stick
1 bay leaf
1 tsp amchoor* (dried mango powder)
1 tsp ground coriander
1/2 tsp ground cayenne or hot chili powder
1/2 tsp garam masala
1/4 tsp turmeric
freshly ground black pepper
1 to 1 1/2 tsp salt to taste
3 cups (28oz can) cooked chickpeas, drained and rinsed
1 26oz carton Pomi Organic Strained Tomatoes
1 1/2 tsp kasoori methi, optional
TO SERVE:
vegan butter, optional
minced cilantro, optional
minced yellow onion, optional
vegan plain unsweetened yogurt or coconut cream, optional
basmati rice
garlic naan
Directions
Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes stirring constantly so the garlic doesn't burn.
Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
Add the chickpeas and the Pomi Organic Strained Tomatoes. Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.
Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.
Serve with a dab of vegan butter to melt on top if desired. Garnish with cilantro and minced yellow onion. Enjoy with basmati rice and/or some garlic naan, and vegan unsweetened yogurt.
Nutrition
Amount Per Serving: CALORIES: 287 TOTAL FAT: 10g CARBOHYDRATES: 42g FIBER: 7g
PROTEIN: 9g