Name: Authentic Chana Masala
Total time: 45 min
Cuisine: Indian
Ingredients: 1/4 cup Neutral oil, such as avocado or grapeseed; 1 tsp Cumin seeds; 1 medium Yellow onion, finely chopped; 5 clove Garlic, crushed; 1-inch piece Ginger, crushed; 1 small Green chili pepper, such as Serrano or Thai chili, sliced; 2 tsp Coriander powder; 1 tsp Cumin powder; 1 tsp Paprika powder, or Kashmiri chili powder; 1/2 tsp Turmeric powder; 1/4 tsp Red chili powder; 2 medium Tomatoes, finely chopped or puréed in a food processor; 2 can Chickpeas, around 15-oz each, rinsed and drained; 1 1/4 tsp Sea salt, or table salt, or to taste; 1/4 tsp Baking powder, or baking soda, optional - for extra tender chickpeas; 1/2 tsp Garam masala, or chaat masala; 1 tsp Lemon juice, freshly squeezed; 2-3 tbsp Cilantro leaves, chopped; Ginger, julienned, optional, for garnish; 1/8 tsp Black pepper, freshly cracked, optional, for garnish

Method

4 steps. Tap one to mark it done.

Warm a medium, heavy-bottomed pan using medium-high heat. When the pan is hot, warm the oil and toss in the cumin seeds and onion. Cook for 7-8 minutes until they turn golden. If the pan dries out, splash in 1-2 tablespoons of water to deglaze it.
Toss in the garlic, ginger, and green chili pepper, cooking for 2-3 minutes. Deglaze the pan using 1 tablespoon of water if required, then incorporate all of the ground spices. Stir a few times to let the spices toast, then tip in the tomatoes. Sauté for a further 2-3 minutes. Stir in the chickpeas, salt, 2 cups of water, and the baking powder if you are using it.
Adjust the flame to high to achieve a boil, then lower the heat to medium, put the lid on, and cook for 25-30 minutes until the chickpeas have softened completely.
Remove the lid and turn the stove to high. Lightly mash a portion of the chickpeas with a wooden spatula. Sauté for 2-3 minutes more until the mixture is as thick as you want. Sample the curry and add more salt or spices if needed. Extinguish the flame, then mix in the garam masala or chaat masala, lemon juice, and cilantro leaves. Top with julienned ginger and black pepper if you wish.