Chana Masala

The only chana masala recipe you will ever need.

3 - 4T. Canola Oil
1 tsp. Whole Cumin Seeds
2 T. Ginger paste (ginger root blended with enough water to make a paste)
2 T. Garlic paste (garlic blended with enough water to make a paste)
{optional}1 T. Seranno Pepper paste (chili's blended with enough water to make a paste)

- Heat oil until hot, add Cumin seeds, cooking until they brown slightly and sizzle
- LOWER THE HEAT and add the Ginger, Garlic, Chili paste. Saute approx. 3-min

1c. Water
2 T. tomato paste
1 tsp. ground Cumin
1 T. Coriander powder (fresh)
1 T. amchur (mango powder) or fresh lime juice
1 tsp. chili powder
1/2 tsp. Turmeric

- Stir in 1c. Water, tomato paste, Cumin, Coriander, Mango Powder, Chili powder, Turmeric. Simmer, stirring occaionally, until the water evaporates some into a thick sauce approx. 10-min.

1 1/2 c. water
4 c. cooked chick peas
half bunch cilantro chopped finely
1 tsp. salt, or to taste

- Pour in the water, add the chickpeas, cilantro, salt. Raise heat to a rapid simmer and cook down for about 15-min.

Garnish with remaining chopped cilantro and chopped onion.