Hina Auntie s Chana Masala with Puri || Gracefult Kitchen

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Hina Auntie s Chana Masala with Puri

Banana Bread

Toasting and grinding whole spices instead of relying on pre-ground spice powders adds unparalleled depth of flavor to this spicy chickpea dish from western India. This dish is a specialty of Hina Mody, Restaurant Editor Khushbu Shah's auntie who emigrated from the Indian state of Gujarat.

Ingredients

2 tablespoons coriander seeds
2 dried whole red chiles (such as chiles de árbol)
2 whole cloves
1 (1-inch) cinnamon stick
2 tablespoons cumin seeds, divided
¼ cup ghee (or neutral oil)
1 medium-size white onion, chopped (about 1 1/2 cups)
1 ½ tablespoons grated peeled fresh ginger
5 medium garlic cloves, grated
1 dried bay leaf
1 (8-ounce) can tomato sauce
1 teaspoon amchoor (dried mango powder) (optional)
½ teaspoon kala namak (black salt) (optional)
8 cups cooked and drained dried chickpeas
2 ½ cups water
Kosher salt, to taste
3 green cardamom pods, smashed
2 tablespoons fresh lemon juice
Chopped fresh cilantro, for garnish
Sliced red onion, sliced cucumber, tomato wedges, lemon or lime wedges, and sliced fresh serrano chiles, for serving
Puri

Description

Toast coriander seeds, dried chiles, cloves, cinnamon, and 1 tablespoon cumin seeds in a medium skillet over medium, stirring constantly, until fragrant, about 2 minutes. Remove from heat; grind spices into powder in a spice grinder, about 30 seconds. Set ground spices aside.
Heat ghee in a large, heavy-bottomed stockpot over medium. Add remaining 1 tablespoon cumin seeds; cook, stirring constantly, until seeds begin to pop, about 30 seconds. Add white onion; cook, stirring occasionally, until almost translucent, 2 to 3 minutes. Add ginger, garlic, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in tomato sauce; cook, stirring occasionally, until ghee begins to separate from tomato mixture, about 3 minutes. Stir in ground spices, and, if using, amchoor and kala namak. Stir in chickpeas and 2 ½ cups water; season with kosher salt to taste. Sprinkle with smashed cardamom. Bring to a simmer; cook 5 minutes. Using back of a spoon, mash about one-third of the chickpeas. Stir in lemon juice; cook, stirring occasionally, 5 minutes. Remove from heat; let cool slightly, about 10 minutes. Garnish with cilantro; serve with red onion, cucumber, tomato, lemon or lime wedges, serrano chiles, and puri.