50 MIN

Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.8 lb chickpeas (two tins, drained and rinsed); 2 onions (finely chopped); 14 oz chopped tomatoes; 4 clove garlic (crushed); 1 oz ginger (finely grated); 2 tsp cumin seeds; 2 tsp ground coriander; 1 tsp ground turmeric; 2 tsp garam masala; 2 tsp amchur (dried mango powder); 2 green chillies (slit); 3 tbsp vegetable oil; 1 1/2 tsp sea salt; 3/4 oz fresh coriander (chopped)

Chickpeas in a dark, sour tomato masala finished with amchur.

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Ingredients

1.8 lbchickpeas, two tins, drained and rinsed
2onions, finely chopped
14 ozchopped tomatoes
4 clovegarlic, crushed
1 ozginger, finely grated
2 tspcumin seeds
2 tspground coriander
1 tspground turmeric
2 tspgaram masala
2 tspamchur, dried mango powder
2green chillies, slit
3 tbspvegetable oil
1 1/2 tspsea salt
3/4 ozfresh coriander, chopped

Method

1
Heat the oil and cook the chopped onions over medium heat, stirring now and then, until they are genuinely brown at the edges and have shrunk to about a third of their volume.
2
Add the cumin seeds and let them sizzle for thirty seconds, then the garlic, ginger and slit chillies, then the ground coriander and turmeric. Stir constantly for a minute.
3
Tip in the tomatoes and the salt and cook until the mixture darkens, thickens and oil starts to separate out at the edges of the pan.
4
Stir in the drained chickpeas with a splash of water and simmer so they take up the masala. Crush a spoonful of them against the pan to thicken the sauce.
5
Take the pan off the heat and stir through the garam masala, the amchur and the fresh coriander. Taste and add more amchur until it is properly tangy.

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