Chana Masala

Hearty chickpea curry in a spiced tomato gravy - a classic Pakistani lunch.

Ingredients

• 2 cups chickpeas (kabuli chana), soaked overnight
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp amchur (dried mango powder)
• 1/4 cup cooking oil
• 2 green chillies
• Fresh coriander for garnish
• Salt to taste

Instructions

1. Pressure cook or boil the soaked chickpeas with salt until completely soft. Reserve 1 cup of the cooking water.
2. Heat oil in a pot and add cumin seeds. Let them crackle.
3. Add onions and fry until golden brown.
4. Add ginger-garlic paste and tomatoes. Cook until the tomatoes break down and the oil separates.
5. Add coriander powder, chilli powder, turmeric and salt. Fry for 2 minutes.
6. Add the chickpeas and the reserved cooking water. Mix well.
7. Cover and simmer for 20 minutes so the chickpeas absorb the flavours.
8. Mash a few chickpeas with the back of a spoon to thicken the gravy.
9. Stir in garam masala, amchur and green chillies. Simmer 5 minutes.
10. Garnish with coriander and serve hot with naan, rice or puri.