Step 1 of 6
Big Batch Chana Masala
Finely chop the onion. Scrape peel from the ginger with a spoon, then coarsely chop ginger. In a food processor, blend the ginger and garlic together into a smooth paste, scraping the sides several times. (You'll have enough for this recipe plus extra for another use.) Set 2 tablespoons of ginger-garlic paste aside and refrigerate the remainder, covered, for up to one week.
PRO TIP To loosen garlic skins quickly, lay the side of a chef's knife flat over a couple of cloves at a time and smash knife using the heel of your hand.
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Step 2 of 6
Big Batch Chana Masala
Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the cumin seeds, and when they start to sizzle, add the onion. Reduce heat to medium and cook, stirring occasionally, until onion turns golden brown, 12-14 minutes. Meanwhile, prepare the seasonings.
PRO TIP Oil should be hot enough that the cumin seeds sputter when dropped in.
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Step 3 of 6
Big Batch Chana Masala
Combine the coriander, salt, ginger-garlic paste, turmeric, and garam masala in a small bowl. Add to browned onions in pot and stir well. Cook, stirring, over medium heat, until fragrant, about 30 seconds.
PRO TIP Homemade ginger-garlic paste has the freshest flavor, but a jar of store-bought paste (available at Indian markets and online) is a great shortcut.
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Step 4 of 6
Big Batch Chana Masala
Add the tomatoes and stir to combine. Increase heat to medium-high and cook, stirring often, until liquid evaporates and masala turns into a loose paste, about 8 minutes.
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Step 5 of 6
Big Batch Chana Masala
Rinse the chickpeas in a colander and drain. Add to the pot and stir well to combine, then add the water. Cover and cook over medium-high heat for about 5 minutes to blend flavors.
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Step 6 of 6
Big Batch Chana Masala
Coarsely chop the cilantro. Stir the chana masala well, then sprinkle with cilantro and serve.
PRO TIP If you have time, the curry tastes even better if you can let it rest, covered and off the heat, for 5-10 minutes before serving. This helps the spices marry well with the rest of the ingredients.