Chana Masala (Chickpea Curry) - Dairy & Nut Free

Ingredients

• 2 cans Chickpeas (Canned)
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Canola Oil
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1/4 tsp Garam Masala
• 1/2 tsp Amchur (Dry Mango Powder)
• 1 tsp Salt
• 2 tbsp Cilantro

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F/175°C). Add the 2 tablespoons of canola oil.
2. 2Once the oil is shimmering, add the 1 medium onion, which has been finely chopped. Sauté the onion for 8-10 minutes, stirring often, until it is golden brown and smells fragrant.
3. 3Add the 1 tablespoon of ginger-garlic paste to the skillet. Sauté for 1 minute until it smells aromatic, stirring constantly.
4. 4Add the 2 medium tomatoes, which have been finely chopped, along with 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/4 teaspoon of garam masala, 1/2 teaspoon of amchur (dry mango powder), and 1 teaspoon of salt. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the oil begins to separate from the mixture, indicating it is well-cooked.
5. 5Add the 2 cans of chickpeas, drained and rinsed, and 1/2 cup of water to the skillet. Stir to combine with the spice mixture. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 15 minutes, stirring occasionally. The sauce should thicken slightly.
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of cilantro, which has been chopped. Serve the Chana Masala hot.

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