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.

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

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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.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

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.

Common questions

Nutritional Highlights

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