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Recipe

Chana Masala

40 min · Serves 4 · Indian

Why make it

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

Serves 4

You’ll need

  • 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

+ 5 more in the full recipe
1

Step 1 of 4

Fry cumin in oil for 30 seconds, then add onions and cook until deep brown.
2

Step 2 of 4

Add ginger-garlic paste, then tomatoes and ground spices. Cook until the oil separates.
3

Step 3 of 4

Add chickpeas, salt and water. Simmer, mashing a few chickpeas to thicken the gravy.
4

Step 4 of 4

Stir in amchur and garam masala; rest 2 minutes before serving.

Cook’s tip

Browning the onions well gives the dark colour and depth.

Ready to cook?

Chana Masala

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