Chana Masala

This Indian classic can be served over rice or on its own

NAME	WEIGHT	VOLUME
Garlic, minced	18 g	6 cloves
Ginger, peeled, grated	12 g	2 tbsp
Cilantro, chopped	20 g	½ cup
Serrano chile, sliced with seeds	40 g	2 chiles
Neutral oil	45 g	45 mL / 3 tbsp
Onion, yellow, diced	100 g	1 onion
Cumin, ground	6 g	1 tbsp
Salt	1 g	¼ tsp

Coriander, ground	6 g	1 tbsp
Chili powder, ground	2 g	1 tsp
Turmeric, ground	2 g	1 tsp
Tomato, canned, crushed	800 g / 28 oz	1 can
Chickpeas, canned, slightly drained	850 g / 30 oz	1 can
Salt	2 g	½ tsp

Using a food processor or mortar and pestle, add garlic, ginger, cilantro, and serrano chiles and grind into a rough paste.
Heat a large pot over medium heat. Add neutral oil, onion, cumin and salt.
Add chile paste, coriander, chili powder, and turmeric and stir. If the pan is dry, add more oil. Stir in tomatoes, chickpeas and salt.
Increase heat to medium high until it reaches a simmer, then reduce heat to low and maintain a simmer for 15-20 minutes. If the sauce gets too thick, add water. Stir occasionally.
Remove from heat and add lemon juice and garam masala. Combine well.
Let cool slightly before serving. Garnish with cilantro.

NOTES

You can add a bit of sugar near the end if you wish to offset the heat from the chiles
Serve with rice and/or naan bread if desired