Chana Masala

• 3 tbsp neutral oil
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped
• 1 tbsp grated fresh ginger
• 4 cloves garlic, grated
• 1 green chile, finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder or paprika
• 1/2 tsp ground turmeric
• 1 (14 oz) can crushed tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 1/2 cups water
• 1 1/4 tsp kosher salt
• 1 1/2 tsp garam masala
• 1 tsp amchur (dried mango powder) or 1 tbsp lemon juice
• 1/4 cup chopped cilantro
• Basmati rice, for serving

1. 1Heat the oil in a large pot over medium. Add the cumin seeds and sizzle until they darken a shade, 30 seconds.
2. 2Add the onion and cook, stirring often, until deep golden, 10–12 minutes. Don't rush this; it's where the flavor comes from.
3. 3Add the ginger, garlic and chile and cook 1 minute. Stir in the coriander, cumin, chili powder and turmeric for 30 seconds.
4. 4Add the tomatoes and cook until thick and the oil glistens at the edges, 6–8 minutes.
5. 5Add the chickpeas, water and salt. Simmer 15 minutes, mashing some chickpeas against the side of the pot to thicken the gravy.
6. 6Stir in the garam masala and amchur, simmer 2 minutes more, then top with cilantro. Serve with rice.

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