My uncle lenny and aunt jenny’s Chana masala with Basmati Rice

Ingredients

½ cup avocado oil

4 tablespoons curry powder

2 smashed black cardamom pods

6 dried curry leaves

1 tablespoon Cumin

1 teaspoon Red cayenne pepper

10 cloves of garlic

2 inches of fresh ginger

1 large red onion

5 tomatoes

1 teaspoon iodized salt

4 cans of chickpeas 

1 large can of diced tomatoes

¼ teaspoon cinnamon

½ cup chopped walnuts

1 cup 5% fat plain greek yogurt

Salt 

Pepper

Small can of tomatoes paste

Instructions

1. In a large pot heat your avocado oil on medium heat.

2. Add your curry powder, Smashed black cardamom pods, and your curry leaves. Then vigorously stir.

3. Add your Cayenne pepper and cumin, continue to stir.

4. Add your 10 finely chopped cloves of garlic and your finely chopped ginger.

5. Chop your red onion then dice your tomatoes and add to the pot.

6. Add your iodized salt and tomatoes paste stir vigorously and set your stove to a low heat.

7. Add in your diced tomatoes drained chickpeas and cinnamon.

8. Then add your walnuts and yogurt.

9. Simmer on low heat for 30 minutes (make sure to sir every few minutes to prevent the bottom from burning.

10. Serve.

(You may serve this on toaster naan bread or with basmati rice).