Dairy-Free Chana Masala (Chickpea Curry)

Instructions

1. 1If using canned chickpeas, drain and rinse the 2 cans Chickpeas. Finely chop the 1 medium Onion. Finely chop the 3 medium Tomatoes.
2. 2Heat the 2 tbsp Vegetable Oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped 1 medium Onion and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes. You will see the onions turn a light golden color and smell sweet.
3. 3Add the 1 tbsp Ginger-Garlic Paste to the pot and cook, stirring constantly, until fragrant, about 1 minute. You will smell a strong, pungent aroma.
4. 4Add the chopped 3 medium Tomatoes to the pot. Cook, stirring occasionally, until the tomatoes have softened and broken down, about 5-7 minutes. You will see the tomatoes become mushy.
5. 5Stir in the 1 tsp Cumin Powder, 1 tsp Coriander Powder, 0.5 tsp Turmeric Powder, 0.5 tsp Amchur (dried mango powder), and to taste Salt. Cook, stirring constantly, for 1 minute until fragrant. You will smell the spices becoming aromatic.
6. 6Add the drained and rinsed 2 cans Chickpeas and the 1 cup Water to the pot. Stir everything together. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally. The sauce should thicken and the chickpeas should be tender.
7. 7Stir in the 0.5 tsp Garam Masala. Serve hot, garnished with the 0.25 cup Cilantro.

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