For: Nitra Chick Peas
Chana Masala
- Vegan
- Indian
- 45 min (+ overnight soak)
- Serves 4
The classic North Indian chickpea curry — tangy, warmly spiced, and rich from a well-cooked onion-tomato base.
Method
- 1
Boil the chickpeas
Drain the soaked chickpeas and boil in fresh salted water for 30–35 minutes, or pressure-cook for 5–6 whistles, until completely soft.
- 2
Build the masala
Heat the oil and fry the onion over medium heat for 8 minutes until deep golden. Add the ginger-garlic paste and cook a further minute.
- 3
Bloom the spices
Stir in the coriander powder, chilli powder and chana masala, frying 30 seconds until fragrant.
- 4
Cook the tomato
Add the pureed tomato and cook 8–10 minutes until it thickens and the oil separates at the edges.
- 5
Simmer the chickpeas in
Add the cooked chickpeas with a cup of their cooking liquid, and simmer 15 minutes, mashing a few for a thicker gravy.
- 6
Finish
Stir in the amchur or lemon juice, adjust salt, and garnish with coriander before serving.
A pinch of amchur (dried mango powder) at the end is what gives restaurant-style chana masala its distinctive tang.