Chana masala

Pasos

1. Drain and rinse the chickpeas thoroughly under cold water until the foam disappears, then set aside.
2. Heat the ghee in a heavy-bottomed Dutch oven over medium heat. Add the cumin seeds, slightly crushed cardamom pods, cinnamon stick, and bay leaves. Let sizzle until the spices perfume the oil.
3. Add the finely sliced onions and sauté over medium heat until deeply golden and caramelized, scraping the bottom regularly.
4. Stir in the finely chopped ginger and garlic, along with the sliced green chili. Sauté until the raw garlic smell disappears and the mixture sticks slightly to the bottom.
5. Add the chopped tomatoes, coriander powder, turmeric, and red chili powder. Cook, stirring often, until the tomatoes are completely melted and the ghee rises to the surface, forming a thick paste.
6. Pour in the chickpeas, garam masala, amchoor, and salt. Gently stir to coat each chickpea well in the spiced sauce.
7. Add hot water to cover, bring to a gentle simmer, then lower the heat. Cover and let simmer so the chickpeas absorb the flavors.
8. Remove the lid and gently mash some of the chickpeas with the back of a spoon to thicken the sauce. Continue cooking uncovered until the sauce coats the back of a spoon.
9. Off the heat, sprinkle generously with freshly chopped cilantro and drizzle with lemon juice. Stir, taste, adjust the seasoning, and serve piping hot.