Chana Masala

1. Prepare the Aromatic Base

Roughly chop three-quarters of the onion and the cilantro stems into 1-inch lengths. Place these, along with the ginger, garlic, and half of the serrano chiles, into a food processor. Process until the mixture is finely chopped, making sure to scrape down the sides as needed.

2. Cook the Aromatic Base

Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion mixture to the pan and cook, stirring frequently, for about 5 to 7 minutes or until the onion is fully softened and beginning to stick to the pan.

3. Process the Tomatoes

While the onion mixture is cooking, process the whole peeled tomatoes and their juice in the food processor until smooth.

4. Bloom the Spices

Once the onions are ready, add the Kashmiri chile powder, ground cumin, turmeric, and fennel seeds to the pan. Cook these spices with the onion mixture for about a minute, stirring constantly.

5. Simmer the Chickpeas

Stir in the chickpeas and their liquid along with the processed tomatoes. Bring the mixture to a boil, then adjust the heat to maintain a simmer. Cover the pan and let it cook for about 15 minutes.

6. Finish Cooking the Chana Masala

After the chickpeas have simmered, add the garam masala and salt to the pan. Continue to cook uncovered for another 8 to 12 minutes, stirring occasionally, until the chickpeas are softened and the sauce has thickened to your liking.

7. Garnish and Serve

To serve, transfer the chana masala to a wide, shallow serving bowl. Sprinkle the chopped onion, remaining serrano chiles, and cilantro leaves on top. Serve with lime wedges on the side.