Channa Masala Curry

Channa Masala Curry

Ingredients:

• 4 Clove Garlic
• 1 inch Ginger root
• 2 Jalapeno or about 4 Thai chili
• Juice of 1 lemon (2-3 Tablespoons)
• Salt and Pepper
• Vegetable oil
• 2 Teaspoons Mustard Seeds
• 1 Teaspoon Ground Cumin
• 1 large Onion, diced
• 2 Teaspoons Ground Coriander
• 1 Teaspoon Turmeric
• 2 Teaspoons Garam masala
• 1 (14 ounce) Can Whole Tomatoes
• 2 (14 ounce) Cans Chickpeas, Drained
• 1 Cup Chopped Cilantro leaves

Instructions:

1. In the bowl of a small food processor pulse together the garlic, ginger root, chilies, lemon juice and 1/2 teaspoon of salt. Pulse until a paste forms with no large chunks remaining.
2. In a large sauce pan, heat about 2 tablespoons of vegetable oil, add the mustard seeds and cumin once oil is heated.
3. Mustard seeds will sputter a bit like popcorn. Don't panic.
4. Once you can smell the spices bloom, add the diced onion, and stir-fry cook for 5-10 minutes until onions are soft, and starting to brown. If things are going to quickly add a few tablespoons of water to slow it down. We want slow carmalized onions.
5. Once onions are browned, add the spice paste from the food processor. Stir to combine.
6. Add in the coriander, turmeric, and garam masala. Stir until very fragrant, about 1 minute.
7. Add the entire contents of the can of tomatoes, and either mash with a potato masher, or use an immersion blender to pulse until relatively smooth.
8. Stir in drained and rinsed chickpeas, and almost all of the chopped cilantro, reserving a little bit for garnish.
9. Add about 1/2 cup of water to the curry and stir to blend.
10. Reduce heat to low, cover and simmer for at least 30 minutes, stirring occasionally.

Serve with rice, and naan bread, garnishing with a little of the remaining cilantro.

Enjoy!