Chana Masala
North India's beloved chickpea curry in a tangy onion-tomato masala. Ready in under an hour from pantry staples.
Prep10 min
Cook35 min
Makes4 servings
LevelEasy
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Heat the oil, add the cumin seeds and let them sizzle for 20 seconds.
- Add the onion and cook for 10 minutes until deep golden.
- Add the garlic, ginger and chili and cook for 1 minute, then the ground spices for 30 seconds.
- Add the tomatoes and cook for 8 minutes until thick and the oil starts to separate.
- Add the chickpeas, water and salt. Simmer for 15 minutes, mashing a few chickpeas to thicken the sauce.
- Stir in the garam masala and lemon juice, scatter with cilantro and serve with rice or flatbread.
Cook's tip: Browning the onion well is the secret to a deep, rich masala.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
