Chana Masala

Ingredients — tap to check off as you gather

• 3 Tbs (45 mL) oil
• 1 large (200 g) onion — finely diced
• 4 cloves (12 g) garlic — minced
• 1 Tbs (15 g) ginger — minced
• 1 Tbs (6 g) ground coriander
• 1 ½ tsp (3 g) ground cumin
• ½ tsp (1.5 g) turmeric
• ½ tsp (1 g) chili powder
• 14 oz can (400 g) crushed tomatoes
• 2 cans (480 g) chickpeas — drained & rinsed
• ½ cup (120 mL) water
• 1 tsp (6 g) salt
• 1 tsp (2 g) garam masala
• 1 Tbs (15 mL) lemon juice
• 2 Tbs (8 g) cilantro — chopped

Steps

1. Heat (medium) — 3 Tbs (45 mL) oil.
2. Brown (8–10 min, properly browned edges) — the heat from step 1, 1 large (200 g) onion.
3. Sauté (2 min) — the brown from step 2, 4 cloves (12 g) garlic, 1 Tbs (15 g) ginger.
4. Bloom (30 sec — spices in the oil, not the air) — the sauté from step 3, 1 Tbs (6 g) ground coriander, 1 ½ tsp (3 g) ground cumin, ½ tsp (1.5 g) turmeric, ½ tsp (1 g) chili powder.
5. Cook down (5 min, until jammy) — the bloom from step 4, 14 oz can (400 g) crushed tomatoes.
6. Simmer (15 min, mashing a few chickpeas to thicken) — the cook down from step 5, 2 cans (480 g) chickpeas, ½ cup (120 mL) water, 1 tsp (6 g) salt.
7. Finish (squeeze of lemon, scatter of cilantro) — the simmer from step 6, 1 tsp (2 g) garam masala, 1 Tbs (15 mL) lemon juice, 2 Tbs (8 g) cilantro.