Chana Masala

Prep: 15 min  |  Cook: 35 min  |  Serves: 4

Chana masala is proof that pantry ingredients can taste extraordinary. Cooking the onions well and blooming the spices are the two steps that matter most.

Ingredients

• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 4 garlic cloves and a 3 cm piece of ginger, grated
• 2 green chilies, slit
• 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp Kashmiri chili powder
• 400 g chopped tomatoes
• 2 x 400 g cans chickpeas, drained (save the liquid)
• 1.5 tsp garam masala
• 1 tsp amchur (dried mango powder) or juice of 1 lemon
• Fresh coriander and salt

Method

1. Heat the oil and toast the cumin seeds for 30 seconds.
2. Cook the onions 10-12 minutes until deeply golden.
3. Add garlic, ginger and chilies and cook 2 minutes.
4. Stir in the ground spices for 30 seconds, then add tomatoes and cook 8 minutes until the oil separates.
5. Add chickpeas, 200 ml of their liquid and salt. Simmer 15 minutes, mashing a few chickpeas to thicken.
6. Finish with garam masala, amchur and coriander. Serve with rice, roti or bhature.

Tips

Add a black tea bag while simmering for the darker color found in many street-style versions, and remove before serving.