Punjabi Chana Masala

Indian · Autumn · 50 min · Serves 4 · By Priya Nair

Good chana masala is about patience, not heat. The onions need to cook down to a deep brown before the tomatoes go in, and the spices want toasting until the kitchen smells of a roadside dhaba. A spoon of dried pomegranate or a squeeze of lemon at the end keeps it sharp and alive.

Ingredients

• 2 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 2 large onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 3 ripe tomatoes, pureed
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder)
• 2 cans (480g drained) chickpeas, rinsed
• Fresh cilantro, chopped, to finish
• Sea salt, to taste

Method

1. Heat the oil in a heavy pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the onions and cook patiently, stirring often, until deep golden brown, about 12 minutes. Do not rush this step.
3. Stir in the ginger-garlic paste and cook for a minute. Pour in the tomato puree and simmer until the oil separates at the edges, about 8 minutes.
4. Add the coriander, garam masala, and amchur. Stir for a minute to toast the spices into the masala.
5. Tip in the chickpeas with 250ml water. Season with salt, then simmer for 15 minutes, mashing a few chickpeas against the side to thicken the gravy.
6. Taste and adjust salt and amchur. Finish with a shower of cilantro and serve with rice or warm flatbread.