Chana Butter Masala

Ingredients

• 3 large tomatoes
• 2 small onions
• 12-15 cashew nuts
• 1 inch ginger
• 10-12 tender coriander stems
• 2 green chillies
• 1 dry red chilli
• Salt, to taste
• Water, as needed
• 1 tbsp oil
• 1 tbsp butter
• 1 tsp jeera (cumin seeds)
• A pinch of hing
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 tsp red chilli powder
• 1/4 tsp haldi powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp amchur powder
• 1 cup boiled chickpeas
• 1 tsp red chilli powder
• 1 tbsp butter
• 8-10 ginger juliennes
• Fresh coriander and lime juice, to garnish

Steps

1. Boil water; add the tomatoes, onions, cashews, ginger, green chillies, coriander stems, dry red chilli, and salt; simmer at least 15 minutes.
2. Cool completely, then blend into a smooth puree.
3. Heat oil and butter in a separate pan with hing and jeera; add the finely chopped onion and tomato with turmeric, coriander powder, and red chilli powder.
4. Once the oil separates, add the blended masala along with the boiled chickpeas, garam masala, and amchur powder.
5. Add water to adjust consistency; cook until the oil separates again; season with salt.
6. Finish with the butter, red chilli powder, and ginger tadka; garnish with fresh coriander and lime juice.
7. Serve hot with garlic naan or jeera rice.

The reel

via @krishas_pantry

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions