As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community. My version might not taste like your grandmother's, but I promise that it tastes damn good.
V made this: Easy Chana Masala - Minimalist Baker: 1 Green, 1 Red, 1 Yellow A, 1 Yellow B, 1tsp (when served on the roasted sweet spuds and broccoli). Used 2 seranno peppers (including seeds) for this, and it was WAY too hot for me (I'm not really big on spice). Next time - there will definitely be a next time - I'll likely use one without peppers. We had it on the roasted sweet potatoes and broccoli, as recommended. Very delicious and flavourful.