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Preparation:

Presentation:

  • Fried onions 2 g
  • Lemon wedges 1 pc
  1. Preparation:

    • Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a small work bowl of a food processor and pound or process until a fine paste is produced.
    • Heat Rafhan Corn oil in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
    • Immediately add paste all at once and stir to combine. Add coriander, turmeric, Knorr Chicken Cube and 1 teaspoon gram masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
    • Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
    • Stir in remaining gram masala and lemon juice. Season to taste with salt.
  2. Presentation:

    • Chana masala can be serve in the bowl or plate.
    • Fried onion and fresh coriander lemon wedges on the top serve with naan or rice.
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