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Chana Masala

Chickpeas in a dark, tangy onion-tomato masala with amchur and garam masala. Pantry cooking at its best.

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

  • 2 × 400 g cans chickpeas, drained
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes, puréed
  • 1 tsp ground coriander
  • 1 tsp Kashmiri chili powder
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tsp amchur (dry mango powder)
  • 1 tsp garam masala
  • 1 cup water

Instructions

  1. Fry cumin in oil for 30 seconds, then add onions and cook until deep brown.
  2. Add ginger-garlic paste, then tomatoes and ground spices. Cook until the oil separates.
  3. Add chickpeas, salt and water. Simmer, mashing a few chickpeas to thicken the gravy.
  4. Stir in amchur and garam masala; rest 2 minutes before serving.

Tips

  • Browning the onions well gives the dark colour and depth.
recipenkitchen.com/recipes/chana-masala · RecipenKitchen