chana masala recipe

Ingredients:
- 1-2 TB butter
- 3/4 onion, diced
- 2 cloves garlic
- 1 tsp ginger, finely grated
- 1 medium tomato, chopped
- 1/2 cup water
- 1 can chickpeas (15 ounces – rinse and drain thoroughly)
- 1/2 lemon (for juice)
- 1 jalapeno pepper, finely diced with the seeds removed

Spices:
- 1/2 TB coriander (powder form)
- 1 tsp cumin (also in powder form)
- 1/4 tsp cayenne pepper
- 1/2 tsp turmeric
- 1 tsp paprika
- 1/2 tsp garam masala
- Salt, to taste

Directions:

1. Melt the butter in a pan on medium heat.

2. Cook the onions for 7-10 minutes (until a very light brown)

3. Mix in the garlic.  Cook for 1-2 minutes.

4. Mix in the first four spices (coriander, cumin, cayenne and turmeric). Stir well.

5. Add the tomatoes and let them cook for 5 minutes.

6. Mix in the chickpeas and water.  Mix well and increase the heat.

7. Once the pan has come to a boil, turn the heat down and simmer.

8. Mix in the lemon juice, paprika, garama masala and salt (to taste).

9. Put a lid on the pan and continue to let it simmer for another 10-15 minutes.

10. Add the ginger and jalapeno pepper about a minute before the end.