Name: Channa Masala
Yield: 6 servings
Ingredients: 4 cloves garlic; 2 to 3 red Thai chiles; 1 (1-inch) knob ginger, peeled and roughly chopped; 2 Tbsp. lemon juice, divided; 2 Tbsp. vegetable oil or ghee; 1 large white onion, finely diced; ¼ tsp. baking soda; ¾ cups water, divided; 1 (14 oz.) can whole tomatoes; 2 (14 oz.) cans chickpeas, drained and rinsed; 1 cups chopped cilantro

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Channa Masala

Recipe by Savory Spice Test Kitchen

Global Cuisines

Warm, mild, and comforting, this classic Indian dish uses Garam Masala and tomatoes to make chickpeas the star of any mealtime show.

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Serves 6 servings

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Ingredients

4 cloves garlic 2 to 3 red Thai chiles 1 (1-inch) knob ginger, peeled and roughly chopped 2 Tbsp. lemon juice, divided

½ tsp. Mayan Sea Salt

2 Tbsp. vegetable oil or ghee 1 large white onion, finely diced ¼ tsp. baking soda 4 tsp. Garam Masala ¾ cups water, divided 1 (14 oz.) can whole tomatoes 2 (14 oz.) cans chickpeas, drained and rinsed 1 cups chopped cilantro Salt & pepper, to taste

Salt & Pepper Tableside Seasoning

Garam Masala Seasoning

Directions

Step 1 In a small food processor, combine garlic, chiles, ginger, 1Tbsp. lemon juice, and Mayan Sea Salt. Process to a fine paste and reserve.

Step 2 Heat oil or ghee in a large pan over medium-high heat until shimmering. Add 2 tsp. Garam Masala and fry until fragrant, about 15 seconds.

Step 3 Add onion and baking soda. Cook, stirring frequently, for 3 to 4 min. or until onions leave a brown coating on bottom of pan.

Step 4 Add 1 Tbsp. water and scrape up brown coating from pan. Continue this process for 10 min. or until onions are deep brown.

Step 5 Add reserved paste and 1 tsp. Garam Masala and stir to combine. Add tomatoes and crush with a whisk or potato masher.

Step 6 Add chickpeas, most of the cilantro, and 1/2 cup water. Bring to a boil, cover, then reduce heat to a gentle simmer. Cook, stirring occassionally, for 30 min. or until liquid has reduced to a thick stew.

Step 7 Stir in remaining 1 tsp. Garam Masala and 1 Tbsp. lemon juice. Season with salt and pepper to taste. Garnish with remaining cilantro.