Chana Masala

Method

1. 1

   Temper the cumin

   Heat the oil in a heavy pan over medium and add the cumin seeds. They should sizzle and darken a shade within 20 seconds. If nothing happens, the oil is not hot enough yet.

2. 2

   Brown the onions 12 to 15 min

   Add the onions and cook, stirring often, until they are well past golden and edging into brown. This is the base of the entire dish and higher heat will not get you there faster.

3. 3

   Aromatics

   Stir in the garlic, ginger and green chilies and cook about 2 minutes, until the raw garlic smell has gone. Splash in a little water if anything starts catching on the base.

4. 4

   Ground spices

   Add the coriander, cumin, turmeric and chili powder with a tablespoon of water and fry for 60 seconds. The water keeps them from scorching while they still get the heat they need.

5. 5

   Tomatoes 8 min

   Tip in the tomatoes and cook until the mixture darkens and oil beads at the edges of the pan, about 8 minutes. That separation is the sign the base is properly cooked out.

6. 6

   Simmer 15 min

   Add the chickpeas, salt and 250 ml water, then simmer 15 minutes. Mash a few spoonfuls of chickpeas against the side of the pan to thicken the sauce around the rest.

7. 7

   Finish

   Off the heat, stir in the garam masala and the amchur, then taste for salt and sourness. Scatter the coriander and serve with rice or hot flatbread.