Indian · Lunch · Dinner
Chickpeas simmered in a bold tomato and spice sauce.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Chana Masala, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Drain and rinse 2 tins chickpeas. Finely chop 1 onion and 3 tomatoes, and measure 1 teaspoon each cumin, coriander and garam masala plus 1/2 teaspoon turmeric.
Heat 2 tablespoons oil in a saucepan over medium heat. Add the cumin and stir for 20 seconds, then add the onion and cook for 7–9 minutes until deep golden at the edges.
Add the chopped tomatoes, coriander and turmeric with 1/2 teaspoon salt. Cook for 8–10 minutes, stirring and crushing the tomatoes, until the mixture is thick and the oil begins to separate.
Add the chickpeas and 1 cup water. Bring to a boil, reduce to a gentle simmer and cook uncovered for 15–20 minutes, crushing a spoonful of chickpeas against the pan to thicken the sauce naturally.
Stir in 1 teaspoon garam masala and simmer for 2 more minutes. The finished curry should coat the chickpeas but still contain enough sauce for serving.
Taste and adjust salt, then finish with fresh coriander. Rest for 5 minutes before serving with rice or flatbread so the spices settle and the sauce thickens slightly.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Chana Masala at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Toasting spices briefly releases more aroma.
SAFETY FIRST
Do not lean over sizzling spices and use low heat to prevent splashes.
