Chana Masala

Method

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1. Heat the oil and pop the cumin seeds for 20 seconds until fragrant.

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2. Add the onions and fry over medium heat for 12 to 15 minutes, stirring regularly, until deeply browned. This is the flavour base and cannot be shortened.

   Mark done Start 12 min timer

3. Add the garlic, ginger and green chillies and cook 2 minutes.

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4. Stir in the ground coriander, cumin, turmeric and Kashmiri chilli and fry for 45 seconds.

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5. Add the tomatoes and salt and cook for 8 to 10 minutes, mashing them down, until the mixture darkens and the oil separates at the edges.

   Mark done Start 8 min timer

6. Add the chickpeas, chana masala powder, amchur, tamarind and water. Simmer for 15 minutes.

   Mark done Start 15 min timer

7. Mash about a quarter of the chickpeas against the side of the pan with a spoon and stir them back in to thicken the gravy.

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8. Simmer 5 minutes more, then stir in the garam masala and half the coriander.

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9. Serve topped with sliced red onion, the remaining coriander and a squeeze of lemon.

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Chef’s Tips

• Dried chickpeas soaked overnight with a pinch of bicarbonate of soda give a superior texture — cook them for 45 minutes before starting.
• A black tea bag added to the cooking water darkens the gravy the traditional way.
• Amchur is what makes this taste like a proper chana masala. Extra lemon juice is a passable substitute.

Pairing Suggestions

• A cold lager or salted lassi
• Serve with bhature, naan or plain rice
• Finish with fresh mango

Storage & Reheating

Refrigerate 5 days, freeze 3 months. It thickens as it sits; loosen with a splash of water when reheating.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.