Recipe · 45 min · serves 4
Chana Masala
Hearty chickpeas in a tangy onion-tomato masala — great with rice, chapati or bhatura.
Method
1
Cook the chickpeas
Pressure-cook the soaked chickpeas with salt and water for 5–6 whistles until soft.
2
Make the masala
Heat oil, add cumin, then onions and cook until deep golden. Add ginger-garlic paste.
3
Add spices
Add tomato purée, turmeric, chilli and coriander powder. Cook until the oil separates.
4
Simmer
Add the chickpeas with some cooking water, mash a few and simmer 10 minutes.
5
Finish
Stir in garam masala, coriander and lemon juice.
More to cook
