Chana masala

North Indian chickpea curry with onion, tomato, ginger, garlic, and warm spices. Filling, tangy, and deeply savoury.

• 250 g dried chickpeas, soaked and cooked, or 2 tins cooked chickpeas
• 2 tbsp neutral oil
• 1 bay leaf, optional
• 1 small cinnamon stick, optional
• 2 cloves, optional
• 2 green cardamom pods, optional
• 2 large yellow onions, finely chopped
• 1 green chilli, slit lengthwise
• 1 tbsp ginger-garlic paste or equal parts finely chopped ginger and garlic
• 3 large tomatoes, finely chopped
• 0.75 tsp salt, plus more if needed
• 0.25 tsp turmeric
• 1.5 tsp chilli powder or Kashmiri chilli powder
• 1 tsp garam masala
• 2 tsp coriander powder
• 0.5 tsp cumin powder
• 1 tsp dried fenugreek leaves, optional
• 0.25 tsp amchur or a little lemon juice
• 2 tbsp chopped coriander

Method

1. 1
   If using dried chickpeas, soak them overnight and cook them until tender before starting the sauce.
2. 2
   Heat the oil and fry the whole spices if using them. Add the onion and cook until golden.
3. 3
   Add the chilli and ginger-garlic and cook briefly until the raw smell disappears.
4. 4
   Stir in the tomatoes, salt, turmeric, chilli powder, garam masala, coriander powder, and cumin. Cook until the tomatoes break down and the masala thickens.
5. 5
   Add the chickpeas and enough water to make a rich curry rather than a thin soup.
6. 6
   Simmer for about 15 minutes so the chickpeas absorb the flavour.
7. 7
   Finish with dried fenugreek, amchur or lemon juice, and chopped coriander.
8. 8
   Serve with basmati rice, roti, or naan.