Chana Masala

Method

1. 1

   Soak and prepare chickpeas: If using dried chickpeas, soak 1 cup overnight and pressure cook for 4 whistles. If using canned, drain and rinse thoroughly under cold water and set aside.

2. 2

   Make the onion base: Heat 2 tbsp oil in a wide pan. Add 1 tsp cumin seeds and wait until they splutter. Add 2 finely chopped onions and cook on medium heat for 10-12 minutes until golden brown.

3. 3

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears. Stir constantly to prevent burning.

4. 4

   Add tomatoes: Add 3 finely chopped tomatoes and 1 tbsp tomato paste. Cook on medium heat for 8-10 minutes, pressing tomatoes with the back of the spoon, until they become a thick paste and oil separates.

5. 5

   Add spices: Add 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri chilli powder, half tsp turmeric, 1 tsp amchur (dry mango powder) and salt. Mix and cook for 2 minutes.

6. 6

   Add chickpeas: Add the drained chickpeas and mix well to coat every piece in the masala. Cook for 3 minutes on medium heat.

7. 7

   Add water and pressure cook: Add 1 cup water. Bring to a boil, cover and cook on low heat for 15 minutes. If using pressure cooker, cook for 2 whistles.

8. 8

   Mash some chickpeas: Use the back of the spoon to lightly mash 3-4 chickpeas in the pan. This naturally thickens the gravy and gives chana masala its characteristic texture.

9. 9

   Add garam masala and simmer: Sprinkle 1 tsp garam masala and half tsp kasuri methi. Stir and simmer uncovered for 5 more minutes until the gravy is thick and clingy.

10. 10

    Taste and serve: Squeeze half a lemon over the top, adjust salt and garnish with fresh coriander and sliced ginger. Serve hot with bhature, puri, roti or steamed rice.