Chana Masala with Heirloom Tomatoes

I have been wanting to craft a recipe for chana masala for quite some time, and just hadn't gotten around to it. I didn't think the flavors would be significantly different than the tikka masala I have made with lamb and chicken, and so I proceeded. 

I had to use up the last of my beautiful heirloom tomatoes before they were no longer edible. I am not sure if they were the perfect choice for this dish, but it looks beautiful while you are cooking! They are definitely sweeter than the normal Roma tomatoes I would have chosen, so if you like it a little more tart, you could add lemon juice to the tomatoes while cooking. It made a massive batch, so we have some extra in the freezer for some night we are in a hurry for dinner. Curry in a hurry !

Chana Masala with Heirloom Tomatoes 

2 tablespoons olive oil 

2 tablespoons butter

1 large onion, diced finely 

2 serrano peppers, diced finely

5 cloves garlic, minced 

2 tablespoons ginger, minced

1 tablespoon cumin 

1 tablespoon coriander 

1 tablespoon garam masala 

1 teaspoon cardamom

1 teaspoon salt 

1 teaspoon black pepper

1 teaspoon paprika 

1/2 teaspoon cloves 

1/4 cup tomato paste 

2 cups chopped heirloom tomatoes 

2 cups water

2 cups cooked chick peas

1/4 cup cream 

In a very large saute pan, melt together butter and olive oil. Add onion, peppers, ginger and garlic, and saute together until onions are soft and translucent. Add spices and tomato paste, and cook together until tomato paste becomes dark, almost brick red in color. Add tomatoes, water, and chick peas. Bring to a boil, and reduce to a simmer. Simmer 30-40 minutes until tomatoes are soft and mixture has thickened. Add cream just before serving. Serve over basmati rice.