Chana Masala Bonappetit Recipes

CHANA MASALA

Steps:

• 1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
• 2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
• 3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

CHANA MASALA CHEESE FRIES

Steps:

• If using whole spices, finely grind coriander and cumin in a spice mill. Combine coriander, cumin, garam masala, chile powder, and turmeric in a small bowl.
• Heat oil in a large pot over medium. Add onion and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring occasionally, until golden and softened, 8-10 minutes. Stir in serrano chiles (add up to 2 depending on your heat preference and how spicy your chiles are), garlic, and ginger and cook, stirring occasionally, until starting to soften and fragrant, about 2 minutes. Add spice mixture and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and cook, stirring, 1 minute (be careful not to burn spices).
• Add chickpeas, tomatoes, and 1½ cups water to pot and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and cover pot. Cook until slightly thickened, 20-25 minutes. Uncover and mash about one third of chickpeas with a potato masher or fork. Continue to cook, uncovered, stirring occasionally, until chana masala is thick but spoonable, 8-10 minutes more. Remove from heat and cover to keep warm.
• While the chana masala is cooking, preheat oven to 450°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with salt. Toss to coat. Spread out in a single layer and roast, turning halfway through, until tender and browned in spots, 25-30 minutes. Set sweet potato fries aside; leave oven on.
• Purée serrano chile, garlic, lime zest and juice, mint, oil, salt, and 3 cups cilantro in a blender, adding water a tablespoonful at a time if needed to thin, until chutney is smooth and pourable.
• Sprinkle two thirds of cheese over reserved sweet potato fries, then spoon a generous layer of chana masala over. Sprinkle with remaining cheese. Return fries to oven and bake until cheese is melted, about 5 minutes.
• To serve, drizzle half of chutney over fries and top with red onion and chopped cilantro. Serve with yogurt and remaining chutney alongside.

CHANA MASALA - BONAPPETIT

Steps:

• Cook the onion, garlic, and ginger in the vegetable oil with 2 cardamom pods and the curry powder until onion is soft, 8-10 minutes. Add the tomatoes with their juices (crushed) and the chickpeas (rinsed) and simmer until soft, 25-30 minutes. Season with kosher salt and freshly ground black pepper. Serve with rice and chopped cilantro.