Chana Masala

As my dad taught me…

In Punjabi’s {North Indians), we like to have a big brunch…This is an all time favourite

1 cup Chick peas

2 Lg onions chopped

2 Med tomatoes chopped

1 tbsp Ginger paste

2 tbsp Garlic paste

3 tbsp Olive oil

Spices…

1 tbsp Each cumin powder

Coriander powder

Curry powder

1/2 tbsp Each red pepper

Turmeric powder

Mango powder(Amchur)

Garam masala

Salt to taste.

Optional chopped green coriander to garnish

Boil the chickpeas with salt until soft to touch(Or cook them in a Crockpot overnight)

In a pan, sauté onions ginger and garlic with oil until caramelized. Add tomatoes and simmer. keep stirring so that it doe not stick to the bottom of the pan. Add all spices except mango powder and garam masala. Add some water from boiled chickpeas and let it simmer til the paste is well incorporated together, and oil comes on the sides of the pan. Add chickpeas and 2 1/2 cups of boiled chickpeas water. let it simmer on low flame for about 15 minutes or until gravy is thickened. I fgravy does not thicken, mash some chickpeas with the back of the spoon and mix in…take away from flame and add amchur and garam masala and stir

Garnish with coriander…

Serve with rice or roti…Best with Bhaturas….