Ingredients:
2 Tbs. Savory Butter Infused Olive Oil
1 Tbs. Persian Lime Infused Olive Oil
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 medium yellow onion, peeled and diced
4 garlic cloves, peeled
1-inch piece of ginger, peeled
1 small green chili pepper or 1/4 cup green bell pepper, diced
1 Tbs. Sicilian Lemon Infused White Balsamic
2 tsp. Curry Seasoning Blend
28oz petit diced tomatoes
3 cups cooked chickpeas
Fleur de Sel to taste
2-3 tablespoons fresh cilantro, chopped
Basmati rice, cooked
Naan bread, toasted
Lime slices
Instructions:
Heat olive oil (the savory butter and Persian lime EVOO) in a large pot or dutch oven over medium-high heat. Once the oil is hot, add the cumin and mustard seeds, and sauté until fragrant, about 30 seconds. Add the onions, stir to combine with the seeds, and cook, stirring frequently, until dark brown and caramelized, about 10 minutes (adding a little water, 1-2 tablespoons, occasionally to the pot to scrape up any of those tasty brown bits). While the onions are cooking, place garlic, ginger, chili, and balsamic in the bowl of a food processor and blend into a smooth paste. Add the paste to the skillet, stir to combine, and season with curry seasoning; continue to sauté for 1 minute. Add the diced tomatoes and chickpeas, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and continue to cook for 20-30 minutes or until thick and stew-like—season to taste with salt and top with cilantro. Serve chana masala with cooked basmati rice, naan, and lime slices.
