Chana Masala with Ghee and Warm Naan

Steps

1. 1

   Melt 2 1/2 tablespoons of the ghee in a large heavy saucepan over medium heat. Add the cumin seeds and let them sizzle until they darken a shade and smell toasty, about 30 seconds.

2. 2

   Add the onion and a pinch of salt. Cook, stirring often, until deep golden brown, 10 to 12 minutes. Lower the heat if the edges start to scorch; the browning is where most of the flavor comes from.

3. 3

   Stir in the garlic, ginger and serrano and cook for 1 minute. Add the coriander, 1 teaspoon of the garam masala and the turmeric and stir for 30 seconds more.

4. 4

   Add the tomatoes and cook, mashing them with the spoon, until the mixture is thick and jammy and the ghee begins to pool at the edges, 6 to 8 minutes.

5. 5

   Add the chickpeas, water and 1 teaspoon salt. Simmer, partly covered, for 15 minutes, stirring now and then. Mash about a quarter of the chickpeas against the side of the pan to thicken the sauce.

6. 6

   Stir in the remaining garam masala and the lemon juice. Taste and add salt as needed. Keep warm over low heat.

7. 7

   Warm the naan one at a time in a dry skillet over medium heat until soft and spotted, about 1 minute per side, and brush with the remaining ghee.

8. 8

   Spoon the chana masala into bowls, scatter with cilantro and serve with the naan for scooping.