Chana Masala
Discover the rich flavors of Chana Masala, a hearty chickpea dish bursting with spices and warmth.
Ingredients
- 300 g dried chickpeas
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 20 g fresh ginger, finely grated
- 2 tomatoes, finely chopped
- 2 tbsp neutral oil
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp amchur
- 1 1/2 tsp salt
How to make it
- Rinse the dried chickpeas, cover them with plenty of cold water and soak overnight. Drain, add fresh water, bring to a boil, then simmer until tender but still holding their shape, about 45–60 minutes. Drain and keep 2 dl of the cooking liquid.
- Heat the neutral oil in a wide pot over medium heat and add the cumin seeds. When they darken and smell nutty, add the onions and cook slowly for 8–10 minutes until soft and golden at the edges.
- Stir in the garlic and grated ginger and cook for 1 minute until fragrant, then add the tomatoes, ground coriander, chilli powder and salt. Cook, stirring often, until the tomatoes break down and the masala looks thick and glossy.
- Add the cooked chickpeas and 2 dl of the reserved cooking liquid. Simmer uncovered for 12–15 minutes, stirring now and then, until the sauce is deep brown-red and clings to the chickpeas.
- Stir in the garam masala and amchur, then simmer for 2 more minutes so the spices bloom and the sauce tastes bright and rounded.
- Serve the chana masala in wide shallow bowls, with the chickpeas spooned into a thick, rustic mound and the sauce pooled around them.
