It’s All Been Done Before

Yes, I’ve already posted a recipe for a version of Chana Masala. But, this one’s far more authentic. And, even easier than the first.

And, as if the Chana Masala wasn’t enough, the pickled onions are guaranteed to be your go-to condiment for any meal, Indian or otherwise.

Authentic Chana Masala
Courtesy of Rajni and that Indian dinner from so long ago

1 TBS butter
1 large onion, diced
1/2 seranno chili
2 tomatoes, diced with seeds
1 TBS chana masala
1 TBS salt
2 cans chickpeas, drained
1/2 cup water
3 TBS cilantro, chopped

Over a medium flame, heat the butter and saute the onions and serrano chili, along with 1/2 TBS salt, about 10 minutes, until the onions are translucent. Then, add the tomatoes, with seeds and juice into the onions. Stir and add in the rest of the salt and chana masala and cook 2 minutes. Add water and chickpeas and bring the mixture to a simmer, heating for 15 minutes. Garnish with cilantro and pickled onions (recipe follows).

Serves 6 as a main dish

Pickled Onions
2 red onions, cut into slivers
Juice of 1 lemon
3 TBS white vinegar
1 TBS salt

Combine all of the ingredients and marinate at least 30 minutes prior to serving. Serve at room temperature.

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Filed under Beans, Meatless

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