Chana Masala

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  ½ clove or 2g

• Ginger root

  Raw

  1 tsp or 2g

• Green peppers

  Hot chili, raw

  ½ pepper or 23g

• Coriander leaf

  Spices, dried

  1 ½ tsp or 0.9g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Paprika

  Spices

  1 tsp or 2g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  2 cup or 328g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  ¼ lemon yields or 12g

Directions

1. Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.
2. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala.
3. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
4. Add the water and chickpeas and simmer uncovered for 10 minutes.
5. Stir in salt and lemon juice.

Similar Foods

• Chana Masala