Indian · Free recipe
Chana Masala
A dark, tangy North Indian chickpea stew where onions are cooked until jammy and deeply browned before tomatoes, amchur, and a generous spoon of chana masala spice go in. Simmering some chickpeas until they burst gives the gravy a thick, rustic texture that begs for bhatura or rice.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Method
-
Warm the ghee in a heavy pan over medium heat, add the bay leaf, then the onions and salt, and cook for 15 minutes, stirring often, until they turn a deep reddish brown.
-
Add the ginger-garlic paste and green chile and cook for 1 minute until the raw smell fades.
-
Stir in the chana masala blend and chili powder for 30 seconds, then add the tomato puree and cook for 6 to 8 minutes until the paste thickens and the ghee separates at the edges.
-
Add the chickpeas and 1 cup of the reserved liquid, bring to a boil, then reduce to a steady simmer for 15 minutes.
-
Mash about a quarter of the chickpeas with the back of a ladle, stir in the amchur, and simmer 3 more minutes until the gravy coats the spoon thickly.
-
Remove the bay leaf, taste for salt, and scatter the ginger matchsticks and cilantro over the top before serving.
Zest note from the test kitchen
Do not rush the onions; the difference between golden and truly brown onions is the difference between a pale, sweet curry and a properly dark, savory one.
