Chana Masala
Ingredients: ghee or clarified butter, ginger, garlic, onion, cumin seeds · 30 min cook time · 350kcal · ~₩11,700
Ingredients
2큰술 ghee or clarified butter, 1큰술 ginger, 1큰술 garlic, 1개 onion, 1작은술 cumin seeds, 1작은술 red chili powder, 1작은술 ground cumin, 1작은술 ground coriander, 1작은술 turmeric, 1개 tomato, 1작은술 salt, 2개 green chilies, 1캔 chickpeas (canned), 250ml stock, 1작은술 garam masala, 10g cilantro, 5g fresh ginger, 0.5개 lemon
Instructions
1. Heat ghee or clarified butter in a pot until melted.
2. Add ginger and garlic (paste or chopped) and cook for about 30 seconds until the raw smell dissipates.
3. Sauté the onion for 5 to 7 minutes until it softens and turns translucent.
4. Add cumin seeds first and let them catch some heat, then add red chili powder, ground cumin, ground coriander, and turmeric. Cook for about 30 seconds.
5. Add tomatoes and salt, turn the heat to high, and cook for about 5 to 7 minutes until the oil separates from the tomatoes and they are fully broken down.
6. Add green chilies, chickpeas, and stock. Bring to a boil, then reduce to a simmer.
7. Simmer for about 10 minutes. Smash some chickpeas in the pot to thicken the sauce.
8. Taste and adjust seasoning if needed. Turn off the heat.
9. Top with a sprinkle of garam masala, cilantro, and fresh ginger. Serve with a spritz of lemon.
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