2 tablespoons of neutral oil (peanut, vegetable, or avocado).
1 teaspoon cumin seeds.
1 teaspoon mustard seeds.
5- 6 cloves of garlic, finely diced.
½-1 inch piece of ginger, finely diced.
1 medium sized onion, diced.
1-3 green chilis, finely diced.
2 medium sized sweet potatoes, cubed.
1 teaspoon ground cumin..
1 teaspoon chili powder.
½ teaspoon ground turmeric.
3 tablespoons cilantro stems, diced (more for garnish).
3-3 ½ cups cooked chickpeas (approx. 2 cans).
1 ½ teaspoons garam masala, divided.
1 can diced tomatoes.
1 cup water.
2 kaffir leaves.
1 bay leaf.
salt and pepper to taste.
Method:
In a large pot over medium heat, add the cumin seeds and mustard seeds then toast them until fragrant. Next add the oil then the onion and salte for 7-9 minutes until golden and caramelized, make sure to not burn them and if you have to add a tablespoon or two of water to deglaze the pan do so.
Add the cumin, turmeric, cilantro and chili powder plus salt and pepper to the onions. Next add the sweet potatoes and cook for 3-5 minutes. Next add the garlic, ginger, and chili pepper to the pot.
Add the chickpeas and tomatoes plus 1 teaspoon of the garam masala then stir everything together. Add the water, kaffir leaves, and bay leaf to the pot and bring to a boil then lower the heat and simmer covered for 20-25 minutes or until the desired consistency is reached.
Taste and adjust salt and seasoning if needed then finish the chana masala off with the rest of the garam masala and garnish with thinly sliced ginger and fresh cilantro.
Serve with rice, naan or your favorite flat bread.
