2teaspoonlemon juice or ¼ teaspoon Amchurmango powder - optional
2 16-oz.cans garbanzo beansdrained
¼cupcilantro chopped
Instructions
Heat oil over medium-high heat in a medium saucepan.
When oil is very hot, add mustard seeds and immediately cover the pan, allowing the mustard seeds to pop.
Lower heat to medium and remove cover. Add cumin seeds.
Immediately add onion, garlic, ginger and jalapeno; fry well until golden brown, stirring frequently. Lower the heat if necessary, to make sure onions caramelize and don't burn.
Add tomato paste and, stirring frequently, cook until the oil separates and the mixture becomes paste-like, about 5 minutes; Add a teaspoon or two of hot water if the mixture starts sticking to the bottom of the pan.
Stir in spices and salt, fry briefly till fragrant. Add brown sugar and lemon juice / mango powder. Stir for 30 seconds. Add ½ cup water and garbanzo beans; bring to a boil, lower heat and simmer till thickened, about 10 to 15 minutes.
Garnish with cilantro.
Serve with rice or naan.
Notes
** If you don't have a chana masala spice mix, substitute the following: 1 teaspoon coriander powder, ½ teaspoon black pepper, ½ teaspoon turmeric powder, ½ teaspoon cayenne pepper or Indian chili powder, ¼ teaspoon ground fennel seeds