RECIPE
February 14, 2020
EASY CHANA MASALA
THE PICKY EATER
COOK ONIONS
1
First, add the oil and red onion and cook. Stir frequently until the onion is deeply caramelized. Reduce the heat to low.
ADD SPICES
2
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.
SIMMER
3
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
4
Keep simmering the chickpeas and potatoes until they soften which will take about 30 minutes.
Serve and top with cilantro and yogurt. Enjoy!