Chana Masala!
– Add 50g butter to a pot over medium-high heat. Once melted, add a diced white onion, a minced chili pepper, and some salt. Cook for 5 mins.
– Add 5 minced garlic cloves, a minced thumb-sized piece of ginger, 1 tbsp garam masala paste, 1 tsp ground coriander seeds, 1 tsp ground turmeric, and 1/2 tsp ground cumin. Cook while stirring for another minute.
– Add 2 cans (400g each) of tomatoes, simmer for 20 mins.
– Add 2 cans (400g each) of cooked chickpeas, drained and rinsed, and 200ml of heavy cream. Simmer for another 10 minutes.
– Add half a mango, diced. Cook for another 2-3 mins. Check for seasoning and adjust to your liking. Add a bunch of fresh cilantro.
I’m serving mine with plain basmati rice, julienned red onion, and more fresh cilantro.
Enjoy!
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