Chana Masala with Charred Tomatoes and Cilantro

Ingredients

• 3 cup cooked chickpeas, drained
• 4 unit plum tomatoes
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1,5 cup yellow onion, diced
• 4 unit garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground coriander
• 0,5 tsp turmeric
• 1 tsp amchur (dried mango powder)
• 1 tsp garam masala
• 0,33 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. 1

   Halve the plum tomatoes and char them cut-side down in a dry cast-iron skillet over high heat for 4-5 minutes until blackened in spots. Set aside.

2. 2

   Heat ghee in a heavy pot over medium heat. When it shimmers without smoking, add cumin seeds and let them sizzle 20 seconds until fragrant.

3. 3

   Add the diced onion with a pinch of salt. Cook 8-10 minutes, stirring, until deeply golden and caramelized at the edges.

4. 4

   Stir in minced garlic and grated ginger; cook 60 seconds until raw smell disappears.

5. 5

   Add ground coriander, turmeric, chili powder, and amchur (dried mango powder). Toast 30 seconds, then add the charred tomatoes, smashing them with a spoon.

6. 6

   Cook 6-8 minutes over medium heat until the mixture reduces to a thick jammy masala and oil pools at the edges.

7. 7

   Add drained chickpeas, 1 cup water, and 3/4 tsp salt. Simmer covered 15 minutes, then uncovered 5 minutes more, mashing a few chickpeas against the side to thicken the sauce.

8. 8

   Finish with garam masala, a squeeze of lemon, and a generous handful of chopped cilantro. Rest 5 minutes before serving.