Indian cooking
Chana masala
Chickpeas simmered in a spiced onion and tomato sauce.
- Prep
- 15 min
- Cook
- 35 min
- Yield
- 4 servings
Using canned chickpeas makes this an easy weeknight curry. Cooked dried chickpeas work too; make sure they are tender before they go into the tomato sauce.
Method
- Heat the oil in a pan and cook the onions and green chilli until the onions are golden, about 8–10 minutes. Add the ginger-garlic paste and cook for a minute.
- Add the tomatoes and a little salt. Cook until the tomatoes are soft and the mixture has thickened. Stir in the coriander, cumin, garam masala, turmeric, and chilli powder; cook for another minute or two.
- Add the chickpeas and enough water to make a loose sauce. Cover and simmer for 15–20 minutes. Mash a spoonful of chickpeas into the sauce if you want it thicker.
- Stir in the kasuri methi and amchur, or finish with lemon juice. Taste for salt and top with fresh coriander.