Chana Aloo Masala

Ingredients

• 1 lb russet potato
• 2 Tbsp olive oil
• 1 yellow onion
• 2 cloves garlic
• 2 Tbsp fresh grated ginger
• 1 Tbsp garam masala, or to taste
• 28 oz can crushed tomatoes
• 2 Tbsp tomato paste
• 1/2 tsp salt, or to taste
• 15 oz can chickpeas
• 1/4 bunch fresh cilantro, optional
• 6 oz plain yogurt, optional
• 4 cups cooked rice, optional

Directions

1. Cut the peeled potato into 1-inch cubes. Put them in a sauce pot and add water until it sits 1 inch above the potatoes, then bring it to a boil over high heat. Let the potatoes cook for 5-7 minutes, until a fork slips into them easily. Drain them and keep them nearby.
2. Dice the onion, finely chop the garlic, then peel and grate the ginger on a small-holed cheese grater. Pour the olive oil into a large deep skillet, add the onion, garlic, and ginger, and cook over medium heat for 3-5 minutes, until the onion has softened and turned translucent.
3. Sprinkle the garam masala into the skillet and cook for about 1 minute more, stirring as it toasts. A little sticking on the bottom of the pan is fine, but keep an eye on it so the spices do not scorch.
4. Add the crushed tomatoes and tomato paste to the skillet. Stir well so the paste blends into the tomatoes and the spices loosen from the pan. Let the sauce warm through, about 5 minutes. Taste, then season with salt as needed; 1/2 tsp salt is what was added here.
5. Drain the chickpeas and add them to the skillet with the cooked potatoes. Stir until everything is coated in the sauce, then let it all heat through. Serve the Chana Aloo Masala over cooked rice, or with naan, finished with chopped cilantro and a spoonful of plain yogurt, regular or Greek style.