>> title: Chana Masala
>> category: Stews & Braises
>> tags: chickpeas, indian, vegetarian, tomato, curry
>> counters: Curry House
>> aka: chole, channa masala, chickpea curry
>> pairs-with: naan
>> servings: 6
>> time: 2 hr
>> slack: unforgiving — a firm chickpea wants more time, not more tomato: acid in the pot slows them further and never softens them

>> step: simmer 1 1/2 hr until tender
Simmer @dried chickpeas{2%cup}(400 g; soaked overnight), @water{6%cup}(1.4 L), @kosher salt{1%Tbs} for ~{90%min}.

Fry @yellow onion{1%large}(finely chopped), @garlic{4%cloves}(grated), @fresh ginger{1%Tbs}(grated) in @ghee{3%Tbs}.

Bloom @ground coriander{2%tsp}, @ground cumin{2%tsp}, @amchur{1%tsp}(dried mango powder), @garam masala{1%tsp} in @&(~1)onion masala{}.

>> step: simmer until jammy
Simmer @&(~1)masala{} with @crushed tomatoes{14%oz}(400 g) until jammy.

>> step: fold in, simmer 15 min
Fold @&(~4)cooked chickpeas{} into @&(~1)tomato masala{} with a cup of their cooking liquid for ~{15%min}.