Chana Masala

Chana Masala: Step by Step

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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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What Can Go Wrong

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

Common Substitutions & Variations

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

The Short Version

Chana masala is defined by sourness layered from three sources — tomato, dried mango powder and tamarind — each contributing a different acid with a different flavour profile. Mashing a quarter of the chickpeas releases starch that thickens the gravy so it clings rather than sitting as a thin liquid.

To Go With It

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

Sides from the same cuisine on this site: Chapati (Roti), Gluten-Free Naan, Idiyappam.

Leftovers

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

Chana Masala Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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