Introduction
Chana masala is a chickpea curry in a tangy onion and tomato sauce. It is a good weeknight dish, it costs very little, and it tastes even better the day after, which makes it a natural choice for cooking ahead.
It comes from the north of India, especially the Punjab, where chickpeas (chana) have long been a staple, and it is sold everywhere from roadside stalls to family kitchens. Cooks there often use dried chickpeas and a spice mix of their own; canned chickpeas and a few common spices give a very good result at home.
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 onions, finely chopped
- 4 garlic cloves, grated
- a piece of ginger the size of a thumb, grated
- 1 green chili, chopped (optional)
- 2 teaspoons ground coriander
- ½ teaspoon ground turmeric
- 1 can of chopped tomatoes (400 g)
- 2 cans of chickpeas (2 × 400 g), drained
- 1 teaspoon garam masala
- juice of ½ lemon
- salt
- fresh coriander, to serve
- rice or flatbread, to serve
Tools
- A large pot with a heavy base
- A wooden spoon
Preparation
- Heat the oil in the pot over a medium heat and add the cumin seeds. When they sizzle, add the onions and a pinch of salt.
- Cook the onions for about 12 minutes, stirring often, until deep golden. This is where most of the flavour comes from, so take your time.
- Add the garlic, ginger and chili and stir for one minute. Add the ground coriander and turmeric and stir for 30 seconds more.
- Pour in the tomatoes and cook for 5 minutes, until the oil starts to separate from the sauce at the edges.
- Add the chickpeas and 250 ml of water. Simmer for 15 minutes, crushing a few chickpeas against the side of the pot to thicken the sauce.
- Stir in the garam masala and lemon juice, taste and add salt. Serve with coriander, and rice or flatbread.