An excellent Madhur Jaffrey recipe adapted by Smitten Kitchen. http://smittenkitchen.com/blog/2010/02/chana-masala/ I agree with Deb Perelman’s recommendation to add only ¼ tsp cayenne. We also doubled the lemon juice in lieu of amchoor (mango) powder. We used fresh tomatoes (two medium vine-ripened), as she had suggested, and one jalapeño pepper as the hot chili pepper. This is my favorite channa masala to date. (Oct. 2015)
Note: To save time and effort, we have used a handheld blender to finely chop the onion, ginger, garlic, and chili pepper (seeds removed). This results in a smoother sauce at the end of cooking. We also have added lemon zest (at the same time as the lemon juice and salt) for added brightness. (Apr. 2021)
Cooking Adventures 