Indian

Chana Masala

Name: Chana Masala
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans (800g) Cooked chickpeas; 2 medium Onions, finely chopped; 3 medium Tomatoes, chopped; 2 tbsp Ginger and garlic paste; 1 tsp Cumin seeds; 2 tsp Ground coriander; 1/2 tsp Ground turmeric; 1 tsp Garam masala; 1 tsp Amchur (dried mango powder) or lemon juice; 3 tbsp Oil

North Indian chickpea curry, sharp with tomato and finished with a squeeze of lemon. Vegan without trying, and better on the second day.

Time: 35 mins
Serves: 4
Steps: 7
Ingredients: 10

Method

01
Heat the oil and crackle the cumin seeds for 20 seconds.
02
Add the onions and fry patiently for 10 minutes until genuinely browned, not just soft. This is where the depth comes from.
03
Stir in the ginger garlic paste and cook 2 minutes until the raw smell goes.
04
Add the tomatoes, turmeric and ground coriander. Cook down for 8 minutes until the oil separates out at the edges.
05
Tip in the drained chickpeas with 1 cup of water and simmer for 10 minutes.
06
Mash a few chickpeas against the side of the pan to thicken the sauce naturally.
07
Finish with the garam masala and amchur or lemon juice. Serve with rice or hot flatbread.

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