Chana Masala with Ginger and Lime

Ingredients

• 3 cup cooked chickpeas, drained
• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 2 unit yellow onions, finely diced
• 5 unit garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 400 g crushed tomatoes
• 1 tbsp tomato paste
• 2 tsp ground coriander
• 1 tsp amchur (dried mango powder)
• 1 tsp garam masala
• 1 cup vegetable stock
• 1 unit lime
• 3 tbsp fresh cilantro, chopped

Instructions

1. 1

   Heat 3 tbsp ghee (or oil for vegan) in a Dutch oven over medium heat until shimmering.

2. 2

   Add cumin seeds and toast 30 seconds until fragrant and popping.

3. 3

   Stir in finely diced onions with a pinch of salt. Cook 8-10 minutes, stirring often, until deeply caramelized to a mahogany brown.

4. 4

   Add minced garlic and grated ginger; cook 1 minute until aromatic.

5. 5

   Stir in ground coriander, cumin, turmeric, paprika and 1 tsp amchur (dried mango powder). Toast 30 seconds.

6. 6

   Add tomato paste and crushed tomatoes. Simmer 6-8 minutes until the oil beads at the edges and the sauce darkens.

7. 7

   Add drained chickpeas, 1 cup vegetable stock, and 1 tsp salt. Bring to a gentle simmer.

8. 8

   Braise uncovered 15-20 minutes, mashing a few chickpeas against the pot to thicken the gravy.

9. 9

   Sprinkle in garam masala and the juice of 1 lime. Taste and adjust salt.

10. 10

    Garnish with slivered ginger, cilantro and a final squeeze of lime.