Chana Masala

Ingredients

• 1 T Ghee (or vegetable oil)
• 1 T Vegetable Oil
• 1 ½ t Cumin Seeds
• 1 t Coriander Seed, freshly ground
• 3 T Fresh Ginger, minced (see notes)
• 1 T Garlic, minced
• 1 C Onion, chopped (about 1 medium)
• 1 Serrano Chili Pepper, minced
• 2 t Garam Masala
• ½ t Turmeric
• 25 oz Tomato, diced canned
• 30 oz Chickpeas (two 15 oz cans)
• ½ C Vegetable Broth (low sodium) or water
• 1 t Kosher Salt

Instructions

1. 1 Heat Oil And Ghee In A: Heat oil and ghee in a large pot over medium high heat until shimmering.
2. 2 Add Coriander And Cumin: Add coriander and cumin. Saute until fragrant, about 15 seconds.
3. 3 Add Ginger And Garlic, Stirring Constantly: Add ginger and garlic, stirring constantly until fragrant. Do not let brown.
4. 4 Add Onion And Serrano Pepper And: Add onion and Serrano pepper and saute until softened.
5. 5 Add Garam Masala And Turmeric, Stirring: Add garam masala and turmeric, stirring to coat the mixture.
6. 6 Add The Tomato, Chickpeas, Vegetable Broth: Add the tomato, chickpeas, vegetable broth and salt, scraping the bits on the bottom of the pan into the liquid.
7. 7 Simmer 20-25 Minutes, Stirring Occasionally: Simmer 20-25 minutes, stirring occasionally, until the liquid starts reducing.
8. 8 Using A Potato Masher, Coarsely Smash: Using a potato masher, coarsely smash about ¼ of the chana masala then stir to thicken.