Chana Masala with Charred Tomatoes

Ingredients

• 800 g cooked chickpeas, drained
• 3 tbsp ghee
• 1 tsp cumin seeds
• 2 cup yellow onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 2 tsp chana masala spice blend
• 4 cup ripe Roma tomatoes
• 2 tbsp tomato paste
• 1 unit lemon, juiced
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Heat 3 tbsp ghee in a Dutch oven over medium-high heat until shimmering; add cumin seeds and let them sizzle until fragrant, about 20 seconds.

2. 2

   Add the sliced onions and cook, stirring often, until deeply caramelized and jammy at the edges, 10-12 minutes.

3. 3

   Stir in 2 tbsp ginger-garlic paste and cook 90 seconds until raw smell disappears.

4. 4

   Add 2 tsp coriander, 1 tsp turmeric, 1 tsp chili powder, and 2 tsp chana masala; toast 30 seconds to bloom.

5. 5

   Halve the tomatoes and char them cut-side down in a dry skillet over high heat until blackened, then chop and add to the pot with 2 tbsp tomato paste.

6. 6

   Simmer 5 minutes until the mixture darkens and the oil separates.

7. 7

   Add drained chickpeas, 1.5 cups water, and 1.5 tsp salt; simmer uncovered 20 minutes, mashing a few chickpeas against the side to thicken the gravy.

8. 8

   Stir in juice of 1 lemon and chopped cilantro; taste and adjust salt before serving.