Hina Auntie s Chana Masala with Puri

Toasting and grinding whole spices instead of relying on pre-ground spice powders adds unparalleled depth of flavor to this spicy chickpea dish from western India. This dish is a specialty of Hina Mody, Restaurant Editor Khushbu Shah's auntie who emigrated from the Indian state of Gujarat.

Nutrition Information

136 Calories

22g Carbohydrates

29g Protein

323mg Potassium

4g Fiber

3g Sugar

Ingredients

2 tablespoons coriander seeds
2 dried whole red chiles (such as chiles de árbol)
2 whole cloves
1 (1-inch) cinnamon stick
2 tablespoons cumin seeds, divided
¼ cup ghee (or neutral oil)
1 medium-size white onion, chopped (about 1 1/2 cups)
1 ½ tablespoons grated peeled fresh ginger
5 medium garlic cloves, grated
1 dried bay leaf
1 (8-ounce) can tomato sauce
1 teaspoon amchoor (dried mango powder) (optional)
½ teaspoon kala namak (black salt) (optional)
8 cups cooked and drained dried chickpeas
2 ½ cups water
Kosher salt, to taste
3 green cardamom pods, smashed
2 tablespoons fresh lemon juice
Chopped fresh cilantro, for garnish
Sliced red onion, sliced cucumber, tomato wedges, lemon or lime wedges, and sliced fresh serrano chiles, for serving
Puri