Budget Chana Masala
Oil-soluble spice blooming extraction inside a deep onion and crushed tomato glaze reduction. A high-protein legume foundation built for absolute cost efficiency.
1. Component Unit Ledger
| Ingredient Component | Volume/Mass | Unit Cost Matrix | Total Cost Allocation |
|---|---|---|---|
| Canned Garbanzo Beans (Chickpeas) | 2 Cans (800g total) | $0.0011 / g | $0.88 |
| Storage Yellow Onions (Minced) | 2 Medium (220g) | $0.0014 / g | $0.31 |
| Canned Tomato Sauce / Puree | 1 Can (400g) | $0.0012 / g | $0.48 |
| Vegetable Oil | 30ml (2 tbsp) | $0.0020 / ml | $0.06 |
| Core Spice Matrix (Garam Masala, Cumin, Turmeric) | 15g Total | Bulk Matrix | $0.55 |
2. Optimization Steps
01 /The Browning Phase: Heat the oil in a large deep pan over medium-high heat. Add your finely minced yellow onions. Cook for roughly 8 to 10 minutes, stirring frequently, until the edges turn deeply golden brown to form the flavor bedrock.
02 /Lipid Spice Blooming: Turn heat down to low. Toss your cumin, turmeric, and garam masala spices directly into the hot onion-fat mixture. Stir constantly for 60 seconds. Blooming the spices directly in hot oil releases hydrophobic aromatic chemicals that water can't draw out.
03 /Simmer Integration: Pour in the canned tomato sauce and rinsed chickpeas. Bring to a gentle bubble, then turn down low. Cover and let simmer for 15 minutes, crushing a few chickpeas against the side of the pan with your spoon to thicken the gravy naturally.