Chana Masala (Chickpea Masala)

A rich, comforting chickpea curry made in one pan with everyday spices. A little blended masala and chickpea mix makes the gravy thick and creamy. Serve it with roti, naan or rice.

Serves: 4 | Prep: 10 mins | Cook: 30 mins

Ingredients

Whole spices

• 3 tbsp oil (or as needed)
• 2 green cardamom pods
• 1 inch cinnamon stick
• 2 cloves

Masala base

• 2 large onions, finely chopped
• 1 green chilli, sliced
• 1 tbsp ginger garlic paste
• 3 large tomatoes, blended

Ground spices

• 1 tsp salt
• ¼ tsp turmeric powder
• 1 tsp garam masala
• 2 tsp coriander powder
• 1 tsp cumin powder

Chickpeas and finishing

• 2 tins chickpeas, drained (or boiled dried chickpeas)
• 1 cup hot water
• ¼ tsp mango powder (amchur)
• 1 tsp kasuri methi (dried fenugreek leaves)
• Fresh coriander, green or red chilli and ½ tsp garam masala, to garnish

Method

1. Temper the spices. Heat the oil in a pan. Add the cardamom, cinnamon and cloves and let them sizzle.
2. Cook the onions. Add the onions and sliced chilli. Cook until the onions are light golden.
3. Add ginger garlic. Stir in the ginger garlic paste and sauté for 1 minute.
4. Add tomatoes and spices. Add the blended tomatoes and mix well. Add the salt, turmeric, garam masala, coriander powder and cumin powder. Cook until the oil separates from the masala. If it starts to stick, add a splash of water.
5. Thicken the gravy. Blend 3 tbsp of the cooked masala with ¼ cup of chickpeas. Stir this mixture back into the pan and cook for 2 to 3 minutes.
6. Add the chickpeas. Add the rest of the chickpeas and 1 cup of hot water. Cook for another 2 minutes.
7. Finish. Stir in the mango powder. Crush the kasuri methi between your palms and add it to the pan.
8. Garnish and serve. Sprinkle over ½ tsp garam masala, then top with fresh coriander and chilli. Enjoy!

Tips

• Want a thicker gravy? Blend more of the masala and chickpea mix, or simmer a little longer.
• Using dried chickpeas? Soak them overnight and boil until soft before you start.
• Want a deeper flavour? Rest it for 10 minutes before serving so the spices settle.