Chana Masala Recipe

Ingredients

1 Red onion, medium, chopped

2 cloves Garlic, sliced

1 tablespoon Garlic ginger paste

1 tablespoon Mustard seeds

.5 tablespoon Garam masala, cumin, coriander, paprika, turmeric, black pepper (each)

.25 tablespoon Chili powder

28 ounce Crushed tomato

1 cup Greek yogurt

45 ounce Chickpeas, strained

15 ounce Pinto beans, strained

Stove on low heat. Add vegetable oil to Dutch oven. When oil is hot, add onion. Saute for 13 minutes

Add garlic, garlic ginger paste, and mustard seeds. Saute for 2-3 minutes

Add all spices. Mix and toast for 1-2 minutes

Add crushed tomato. Increase heat until bubbles begin. Reduce heat to a simmer

Separately, whip greek yogurt. Add several tablespoons of the hot tomato liquid to the greek yogurt. Whip further. Add to the pot and bring to simmer

Add chickpeas and pinto beans. Simmer while covered on low for 30-60 minutes. Add water if needed to thin