18, Oct 2009
Chana Masala

We’ve made chana before but I didn’t record the recipe. I made a batch today based on this recipe, doubled, and with half the chickpeas replaced with northern beans (we didn’t have as many chickpeas as I thought). I also left out the cayenne and jalapeno, since I’ve been working on keeping the heat down so everyone can add heat to their own taste.

1 15oz can chickpeas, drained
1 15oz can northern beans, drained
1 15oz can diced tomatoes
1 yellow onion, chopped
3 cloves garlic, minced
1 finger ginger, minced
tbsp butter
1 c water
1 1/2 tbsp coriander, ground
2 tsp cumin, ground
1 tsp ground turmeric
2 tsp garam masala
2 tsp paprika
1 tsp salt
juice from 1/2 lemon

Heat a pot on medium. Melt the butter. Add the onions and saute until starting to brown, about 6 minutes. Add the garlic and ginger and cook for another minute. Add the coriander, cumin, and turmeric and cook while stirring for about a minute. Add the tomatoes and simmer for 5 minutes. Add the beans and water, turn the heat to high, and bring to a boil. Reduce to a simmer and add the paprika, garam masala, salt, and lemon juice. Cover and let simmer for at least 10 minutes.