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Chana masala

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Chana masala
A classic North Indian curry with chickpeas in a spicy tomato and onion sauce. Serve with rice or Indian bread like naan or roti to soak up the sauce. You can also jazz it up by serving with a dollop of yogurt or Indian chutney or pickles.

2 tablespoons peanut or canola oil

1 tablespoon butter
1 onionfinely chopped
2 cloves garlic—finely chopped
2 teaspoons finely grated fresh ginger
1 small red chili (or ½ teaspoon chili powder)
1½ teaspoons ground coriander
1 teaspooon ground cumin
½ teaspoon ground turmeric
1 teaspoon paprika
14 oz (400g) canned chopped tomatoes
1/3 cup water
14 oz (400g) canned chickpeasrinsed and drained
½ teaspoon garam masala
½ teaspoon salt
1 tablespoon lemon juice

1 tablespoon finely chopped cilantro (fresh coriander) or fresh mint



HEAT the oil and butter in a saucepan over medium heat. COOK the onion for 8 minutes, stirring occasionally. ADD the garlic, ginger and chili and cook for 1 minute. ADD the coriander, cumin, turmeric and paprika and cook for 1 minute. ADD the tomatoes, water, chickpeas, garam masala and salt and bring to a boil. REDUCE the heat to medium and simmer, uncovered, for 12 minutes, stirring occasionally.




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