Chana Masala

A recipe that I feel I have perfected (if I do say so myself) after many years of trial and error. Alter at the risk of your own dissatisfaction. Using whole cumin and coriander seed and grinding fresh adds that much more deliciousness (you could always triple the batch, toast it and grind it and keep it in the freezer for next time). 1/3 c. Canola Oil

1 T. Mustard Seed

pinch Asofetida (optional if available)
1 large yellow onion, diced
2 serrano chilis
2-inch piece of Ginger, julienned
1 1/2 tsp. Turmeric
2 tsp. ground Coriander (fresh whole seed lightly toasted & ground in coffee grinder)
1 1/2 T. ground Cumin (fresh whole seed lightly toasted & ground in coffee grinder)
2 T. flour (All-purpose flour)
4 red potatoes (boiled to soft) large dice
1 c. chickpeas (measured dry before cooking) or two cans drained and rinsed
28 oz. can of diced tomatoes
1 c. Water (bring to a simmer before adding!)
1 T. Garam Masala
1/2 bunch chopped Cilantro

- Bring the oil to high heat, add mustard seeds and heat until they start to pop.
- Add the asofetida, 10-seconds later add the onion, cook 5-7 minutes until soft.
- Add the ginger and serrano peppers, saute 3 minutes
- Add the turmeric cook 20-seconds
- Add the cumin, coriander, salt, cook 20-seconds
- Add the flour, stir well.
- Add the potatoes, stir to coat. Add the chickpeas, stir to incorporate, add the can of tomatoes, stir to incorporate.
- Add the water and bring the mixture to a boil then lower to a simmer.
- Simmer for about 10-minutes.
- Add the garam masala and cilantro, stir to incorporate, simmer another 10-minutes.
- Salt to taste if needed.
- Garnish with left over cilantro and raw onion.

tsp. = teaspoon
T. = Tablespoon
c. = cup