Entree: United Kingdom – British Indian Cuisine – Chana Masala (Hearty spiced chickpea curry in a tangy tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 3 cups (540 g) cooked chickpeas (about 2 15 oz/425 g cans drained)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 large onion, finely chopped (about 200 g)
- 1 tbsp (6 g) grated fresh ginger
- 3 cloves garlic, minced (about 12 g)
- 1 green chili, slit (optional)
- 1 14 oz (400 g) can crushed tomatoes
- 1 1/2 tsp (4.5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) turmeric
- 1/2 tsp (1.5 g) Kashmiri chili powder or paprika
- 1 tsp (2 g) garam masala
- 1/2 tsp (2 g) amchur (dried mango powder) or 1 tbsp (15 ml) lemon juice
- 1 cup (240 ml) water or reserved chickpea cooking liquid
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat oil in a heavy skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Add chopped onion and sauté until deep golden, about 8–10 minutes.
2. Add grated ginger, minced garlic, and slit green chili; cook 1–2 minutes until aromatic. Stir in ground coriander, ground cumin, turmeric, and Kashmiri chili powder and cook another minute.
3. Add crushed tomatoes and simmer until the mixture thickens and oil begins to separate from the sauce, about 8–10 minutes.
4. Add the cooked chickpeas, water, and salt. Bring to a gentle simmer and cook 10–15 minutes, partially covered. Mash a cupful of chickpeas against the side of the pan to thicken the sauce slightly.
5. Stir in garam masala and amchur (or lemon juice), cook 1–2 minutes more, adjust seasoning. Remove from heat and garnish with chopped cilantro.
6. Serve hot with steamed basmati rice, naan, or parathas.