A Simple Chana Masala

Americanized Chana Masala (Dairy)

I learned this recipe from my friend Rajiv Kumar when we were college housemates. It is quick to prepare, healthy, and highly scalable. I generally serve it with rice which can be revived by microwaving with water. Below are my spice choices but depending on tastes there is room for liberal adaptation. It is similar to traditional chana masala though this recipe is easier to prepare and perhaps slightly less authentic. You can double/triple/quadruple the recipe as you wish, just make sure you have enough room in your pots.

2 medium onions, cut into long slivers

oil for sauteing

1 30 oz. can chickpeas, rinsed

1 30 oz can diced tomatoes, or use fresh tomatoes

2 oz. heavy cream (if unavailable you can substitute unsweetened whipping cream)

pepper

1/2 t salt

1 t coriander

1/4 tumeric

1 t cumin

4 dashes dried chili pepper

1 t garam masala seasoning

Slice onions into long slivers. In large fry pan,
saute onions in oil.
Add 1 rinsed can of chick peas (30oz +/-) and 1 can of diced tomatoes (30oz +/-) or use fresh tomatoes.
Add roughly two oz of heavy cream.

Season with pepper, salt, corriander, tumeric, cumin, dried chili pepper and garam masala powder to taste.

Serve with rice.