Quick Chana Masala
Ingredients
Two 15-ounce cans chickpeas, rinsed well and drained
2 bay leaves
1 black tea bag (or 2 teaspoons black tea in a muslin bag)
1 black cardamom pod, optional
Kosher salt
4 tablespoons ghee or oil
2 medium onions, chopped (about 1 3/4 cups)
2 inches ginger, peeled and grated or mashed
2 medium cloves garlic, grated or minced to a paste
1 to 4 Thai green chiles or Serrano peppers, chopped
2 tablespoons chana masala spice blend
1 cup canned crushed tomatoes
1/2 teaspoon chaat masala spice blend, optional, for extra tang
Chopped fresh cilantro, for garnish
1 lime, cut into wedges
Directions
Combine the chickpeas with the bay leaves, black tea bag, black cardamom, if using, 1 teaspoon salt and 2 cups of water in a large Dutch oven. Bring to a simmer over medium-high heat, then reduce to low and simmer until the chickpeas are soft and infused with the spices and tea, about 10 minutes. Discard the tea bag, bay leaves and cardamom pod. Drain the chickpeas and put them back in the pot they were cooking in.
Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the chana masala along with 2 tablespoons of water and sauté until the raw smell dissipates, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and the chaat masala, if using, and cook until well cooked and pasty, about 8 minutes.
Add the spice mixture to the chickpeas with 1 cup of water, mix well and bring to a simmer over medium heat; simmer until the curry thickens, coats and infuses with the chickpeas, about 5 minutes. Adjust the salt to taste. Garnish with fresh cilantro and serve with lime wedges.
