Chana Masala

Method

1. 1

   Temper cumin

   Heat the oil in a heavy pan over medium heat for 1 minute, until shimmering. Add the cumin seeds and cook for 20 seconds, until sizzling and a shade darker.

2. 2

   Brown onions

   Add the onions and cook over medium heat for 20 to 30 minutes, stirring often and lowering the heat if needed, until soft and deeply golden brown.

3. 3

   Cook aromatics

   Stir in the garlic, ginger and chillies and cook over medium heat for 2 minutes, until fragrant with no raw garlic smell; add a splash of water if they catch.

4. 4

   Fry spices

   Stir in the coriander, ground cumin, turmeric and chilli powder with 1 tablespoon water; cook over medium heat for 1 minute, stirring, until fragrant.

5. 5

   Reduce tomatoes

   Add the tomatoes and cook over medium heat for 8 to 12 minutes, stirring often, until thickened and most watery liquid has evaporated.

6. 6

   Simmer chickpeas

   Add the chickpeas, salt and 250 ml water. Bring to a simmer over medium-high heat, then simmer gently over low heat for 15 minutes, until heated through and the sauce thickens; add water if needed and mash a few chickpeas.

7. 7

   Season and finish

   Remove the pan from the heat and stir in the garam masala and amchur, or lemon juice instead. Taste and adjust the salt and sourness, then scatter with coriander.

Tips

• Chilli strength varies; begin with one mild green finger chilli and the stated mild chilli powder, then add more to taste.
• Stir the onions often and lower the heat if they begin to catch before browning evenly.
• If the aromatics stick, add a small splash of water and scrape the pan as you stir.
• Add a little water during the chickpea simmer if the sauce reduces too far; mash only a few chickpeas to thicken it while keeping most whole.

Swaps

• Use 1 tablespoon lemon juice instead of amchur, adding it gradually to taste.
• Serve with rice or hot naan or another flatbread.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan until steaming hot throughout, adding a splash of water if needed.