Chana Masala

Name: Chana Masala
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 , small red onion, quartered, divided; 10 sprigs fresh, cilantro, stems and leaves separated; 1 (1½-inch) piece, ginger, peeled and chopped coarse; 2 , garlic cloves, chopped coarse; 2 , serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided; 3 tablespoons, vegetable oil; 1 (14.5-ounce) can, whole peeled tomatoes; 1 teaspoon, Kashmiri chile powder; 1 teaspoon, ground cumin; 1/2 teaspoon, ground turmeric; 1/2 teaspoon, fennel seeds; 2 (15-ounce) cans, chickpeas, undrained; 1 1/2 teaspoons, garam masala; 1/2 teaspoon, table salt; , Lime wedge

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Appears in Cook's Illustrated September/October 2020, America's Test Kitchen TV

Chana Masala, the wildly popular North Indian dish of chickpeas simmered until tender in a tangy, fragrantly spiced tomato-ginger sauce, is a dinnertime hero.

SERVES4 to 6

TIME50 minutes

has video

WHY THIS RECIPE WORKS

Chana masala is arguably one of North India's most popular vegetarian dishes, and it can be quick and easy to prepare. We started by using the food processor to grind the aromatic paste that formed the base of our dish. We opted for canned ...

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