Chana Masala
by Priya Sharma
1
Servings
4
Prep
15 min
Cook
35 min
Chickpeas in a deeply spiced tomato-onion gravy, brightened at the end with amchur and fresh cilantro. Better the next day — if it lasts that long.
Ingredients
- 2 cans chickpeas (or 250 g dried, cooked) — matched to Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, solids and liquids; view its nutrition
- 2 onions, finely chopped — matched to Onions, raw; view its nutrition
- 3 tomatoes, pureed — matched to Tomatoes, red, ripe, raw, year round average; view its nutrition
- 1 tbsp ginger-garlic paste — matched to GINGER GARLIC PASTE (DEEP), UPC 011433117357; view its nutrition
- 2 tsp ground coriander — matched to Spices, coriander seed; view its nutrition
- 1 tsp ground cumin — matched to Spices, cumin seed; view its nutrition
- 1 tsp garam masala — matched to GARAM MASALA ORGANIC SPICES, GARAM MASALA (PRIDE OF INDIA), UPC 8906046141085; view its nutrition
- 1/2 tsp turmeric — matched to Spices, turmeric, ground; view its nutrition
- 1 tsp amchur (dried mango powder) or lemon juice — matched to Lemon juice, raw; view its nutrition
- Oil, salt, fresh cilantro, green chili — no amount given; set one in the nutrition panel
Steps
- 1Cook the onions in oil over medium heat until deeply golden — don't rush this, it is the base of the gravy.
- 2Add ginger-garlic paste and cook until the raw smell fades.
- 3Add the ground spices, toast briefly, then pour in the tomato puree. Cook until the oil separates.
- 4Tip in the chickpeas with a splash of their liquid and simmer 15 minutes, mashing a few against the pan.
- 5Finish with amchur, garam masala, and plenty of cilantro. Serve with rice or bhatura.
Notes
A pinch of kasuri methi at the end adds a restaurant touch.
