Channa Masala

Ingredients

• 4 medium cloves garlic, roughly chopped
• 1 (1-inch) knob ginger, peeled, roughly chopped
• 1 to 6 green Thai chiles (to taste), roughly chopped
• 2 tablespoons (30 ml) juice from 1 lemon, divided
• Kosher salt
• 2 tablespoons (30 ml) vegetable oil or ghee
• 2 teaspoons (8 g) black mustard seeds
• 1 teaspoon (4 g) whole cumin seeds
• 1 large onion, finely diced (about 1 1/2 cups; 300 g)
• 1/4 teaspoon (1 g) baking soda
• 2 teaspoons (8 g) ground coriander
• 1/2 teaspoon (2 g) freshly ground black pepper
• 1/2 teaspoon (2 g) ground turmeric
• 1 1/2 teaspoons (6 g) store-bought or homemade garam masala, divided
• 1 (14-ounce) can whole peeled tomatoes
• 2 (14-ounce) cans chickpeas, drained and rinsed
• 1 cup cilantro leaves, roughly chopped (1 ounce; 25 g)

Instructions

1. Combine garlic, ginger, chiles, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.

2. Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering.

3. All at once, add mustard seeds and cumin. They will sputter and spit for a few seconds.

4. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda.

5. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes.

6. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking.

7. Repeat this process until onions are a deep brown, about 10 minutes total.

8. Immediately add garlic/ginger/chile paste all at once and stir to combine.

9. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala.

10. Stir until fragrant, about 30 seconds.

11. Add tomatoes and crush them using a whisk or potato masher.

12. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish.

13. Add 1/2 cup water.

14. Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling.

15. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.

16. Stir in remaining garam masala and lemon juice.

17. Season to taste with salt.

18. Serve with rice and/or naan, sprinkling additional cilantro on top.