Chana Masala with Freshly Toasted Spices

A spicy vegetarian chickpea curry from North Indian cuisine, whose spices are first toasted in a dry pan so they unfold their full aroma. The cool yogurt and fresh coriander round it off.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 2 can Chickpeas, drained
• 400 g Tomatoes, chopped (canned)
• 2 pc Onions
• 3 pc Garlic cloves
• 20 g Ginger, fresh
• 3 tbsp Cooking oil
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds, whole
• 1 tsp Turmeric powder
• 1 tsp Kashmiri chili, ground (alternatively cayenne pepper)
• 2 tsp Garam masala
• 200 ml Water
• 200 g Yogurt, plain
• 1 tbsp Lemon juice
• 1 bunch Fresh coriander leaves
• Salt, to taste

Method

1. Toast the coriander seeds and cumin seeds in a dry pan over medium heat for about 2 minutes, until fragrant, then coarsely crush them in a mortar or with the back of a knife.
2. Peel the onions and finely dice them. Peel the garlic and ginger and finely grate them.
3. Heat the cooking oil in a large pot over medium heat. Fry the onions in it for about 8 minutes until golden brown.
4. Add the garlic and ginger and fry for 1 minute more, until fragrant.
5. Stir in the crushed spices, turmeric and chili and toast for about 30 seconds more so they don't burn.
6. Add the chopped tomatoes and simmer for 8 to 10 minutes, until the sauce thickens and the oil starts to separate.
7. Add the chickpeas and water, season with salt and simmer over low heat for about 10 minutes. Lightly mash some of the chickpeas with the wooden spoon so the sauce binds.
8. Stir in the garam masala. Mix the yogurt with the lemon juice until smooth, stir some of it into the curry and season the curry with salt to taste.
9. Coarsely chop the coriander leaves. Sprinkle the curry with coriander leaves and serve with the remaining yogurt; rice or flatbread goes well with it.