Chana Masala With Rotis

This is my go-to weekday curry: comforting, tomato-forward, and finished with a squeeze of lemon and a handful of cilantro.

Ingredients

Chana masala

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder
• 1 1/2 cups cooked chickpeas
• 1/2 cup water
• Salt to taste
• Lemon wedges and cilantro

Rotis

• 2 cups whole wheat flour
• 3/4 cup warm water
• 1/2 tsp salt
• 1 tsp oil

Steps

1. For rotis, mix flour and salt. Add water and oil, then knead 5 minutes. Rest 20 minutes.
2. Heat oil in a pan. Add cumin seeds, then onion. Cook until golden.
3. Stir in ginger-garlic paste, then tomatoes. Cook until thick and jammy.
4. Add spices and salt. Cook 1 minute.
5. Add chickpeas and water. Simmer 10 to 12 minutes.
6. Roll roti dough into 8 balls. Roll each into a circle and cook on a hot skillet until puffed and browned.
7. Finish the masala with lemon and cilantro. Serve with hot rotis.

Notes

• Mash a few chickpeas in the pot to thicken the gravy.
• Add a pat of butter at the end for a richer finish.