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A delicious chana curry from Punjabi cuisine is popular in all over India. A spicy and tempting curry is prepared from white chickpeas (kabuli chana), tomatoes, onion and basic Indian spices and best enjoyed with BHATURE in both breakfast and dinner.

Ingredients:

• 1 tsp olive oil
• 2 medium red onions, diced
• 5 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1 teaspoon ground turmeric
• 1 tsp smoked paprika
• 1 tsp paprika
• 1 tsp garam masala
• 1 15-ounce can of whole tomatoes with their juices, chopped small
• 2/3 cup water
• 3 15oz cans chickpeas
• 1/2 teaspoon salt

Directions

• Heat oil in a large pot on high heat.
• Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
• Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
• Add the water, chickpeas and salt.
• Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Chana Masala doesn't stick to the bottom of the pot.