February 14, 2020
EASY CHANA MASALA
THE PICKY EATER
First, add the oil and red onion and cook. Stir frequently until the onion is deeply caramelized. Reduce the heat to low.
Next, add garlic, cumin seeds, coriander, ginger, garam masala, and cardamom pods. Stir often for about 30 seconds until the spices are aromatic. Pour in the juice & the tomatoes from the can and crush them in the pot. Add the salt & potatoes.
Increase heat to medium-high, then bring the pot to a boil. Reduce heat to medium, then add the cilantro and cayenne. Simmer until sauce thickens. Add the chickpeas & stir to combine.
Keep simmering the chickpeas and potatoes until they soften which will take about 30 minutes.
Serve and top with cilantro and yogurt. Enjoy!