Smitten classic channa

 Creamy Tomato Chickpea Masala
A tomato-forward, lightly creamy take on makhani chole (butter chickpeas), inspired by chicken curry, chana masala, and dal makhani.

INGREDIENTS
• 3 tablespoons neutral oil, butter, or ghee (45 grams)
• 1 large yellow onion, minced
• 2 inch piece ginger, peeled and minced or grated
• 2 garlic cloves, minced or grated
• 1 teaspoons kosher salt (plus more to taste)
• 1 teaspoons ground cumin
• 1 teaspoons ground turmeric
• 0.5 teaspoons garam masala
• 1 teaspoons ground coriander
• 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp)
• 2 tablespoons tomato paste (35 grams)
• 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes)
• 1.3 cups water
• 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups)
• 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams)
• 1 handful roughly chopped fresh parsley or cilantro (optional)
• 1 rice, for serving

STEPS
1. Cook the onion: In a medium-large (3-quart) heavy pan with a lid, heat 3 tablespoons neutral oil, butter, or ghee (45 grams) over medium-high heat. Once hot, add 1 large yellow onion, minced and cook for 5 to 7 minutes, until the onion is browned at the edges.
2. Add aromatics and spices: Add 2 inch piece ginger, peeled and minced or grated and 2 garlic cloves, minced or grated and cook for 1 minute more. Add 1 teaspoons kosher salt (plus more to taste), 1 teaspoons ground cumin, 1 teaspoons ground turmeric, 0.5 teaspoons garam masala, 1 teaspoons ground coriander, and 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp) to taste, and cook for 2 minutes.
3. Cook the tomato paste: Add 2 tablespoons tomato paste (35 grams) and cook, stirring, until it is one shade darker, 1 to 2 minutes.
4. Add tomatoes and simmer: Add 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes), stirring up any stuck bits, and season with another 1½ teaspoons salt. Bring to a simmer, stirring. Cook the tomatoes until they begin to break down and look saucy, mashing them a bit with your spoon if needed — this takes 4 to 8 minutes (fresh tomatoes cook down faster).
5. Add water and simmer: Add 1.3 cups water, stir to combine, and reduce the heat to the lowest simmer. Cover and cook for 5 minutes.
6. Add chickpeas: Add 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups) and cook, covered, for another 10 minutes, until they have slightly softened. If the mixture looks dry or thick, add more water to loosen. Taste and adjust the seasoning if needed.
7. Finish with cream: Remove from the heat and stir in 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams) (start with 2 tablespoons, then gaze at the color and decide if you're in more of a red, orange, or pink mood — add the rest if so). Finish with 1 handful roughly chopped fresh parsley or cilantro (optional), if using, and serve with 1 rice, for serving.

NOTES
Toasted paneer or halloumi "croutons": Cut an 8-ounce package of paneer or halloumi into 1-inch pieces. In a large nonstick skillet, heat 1 tablespoon neutral oil over medium heat. Cook the cheese until golden underneath, then flip and lightly brown the second side. Add to the pot right before serving — the warmth will keep them soft.

Chickpea/cauliflower variation: If you'd like to add cauliflower, reduce the chickpeas to one 15.5-oz can and the water to 1 cup, then add 3 cups cauliflower chopped into ½-to-1-inch pieces (about 1 pound, from half a large head). Add the cauliflower along with the water and give it 10 minutes to begin softening before adding the chickpeas. The dish is done when the cauliflower reaches your desired tenderness.