Time
Spice
Serves
1 hr
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
800
137g
38g
12g
41g
Ingredients
1 onion
2 thai chilis
6 sprigs cilantro
4 cloves garlic
1 in piece of ginger
1 cup pureed tomatoes
2 cups canned or frozen chickpeas
2 tsp garam masala
1/2 tsp cumin seed
1/2 tsp coriander seed
1 tsp turmeric
1 tsp yellow mustard seed
1 cardamom pod 
1/4 tsp cayenne
1/4 tsp amchoor, dried mango powder 
cream for garnishEquipment
stockpot 
blender Preparation
Finely slice the onions.
Place a stockpot on medium heat. Once the pot is hot, add the cumin, coriander, yellow mustard and cardamom pod. Toast the spices for two minutes.
Assemble the curry paste by transfering the spices to a blender along with the ginger, garlic, turmeric, garam masala, cayenne, thai chili, and 1 c of water. Puree until smooth.
Coat the bottom of the stockpot with oil or butter and return to medium heat. Once the oil is hot, add the onions and sauté until they are tender.
Add the chickpeas to the pot along with the curry paste. Cover the pot and cook for 20 minutes.
Add the tomato puree and amchoor, and cook for an additional 10 minutes.
Serve the channa masala with cream. Accent the plate with cilantro leaves.
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