Chana Masala (Chickpeas in Spiced Tomato Gravy)
Inspired by techniques from America's Test Kitchen and Serious Eats.
Canned chickpeas simmered in a deeply browned onion, ginger and tomato masala with garam masala added in two stages.
Always check the labels of the products you use.
Method
- 1
Make the paste. Pound or blitz the garlic, ginger and chilli to a fine paste. A smooth paste melts into the gravy instead of leaving chunky bits.
- 2
Brown the onion. Heat the ghee in the pan over medium-high heat, add the cumin seeds and let them crackle for about 15 seconds, then stir in the onion. Cook for 10-12 min, adding 1 tbsp water whenever it starts to stick, until deep golden brown. The water lifts the browned bits so the onion colours deeply without burning.
- 3
Bloom the spices. Stir in the paste for 1 min, then add the coriander, turmeric, chilli powder and 1 tsp of the garam masala and cook for 30 seconds. Frying ground spices briefly in fat releases their aroma, but any longer risks bitterness.
- 4
Simmer the gravy. Add the tomatoes and crush them with the masher, then add the chickpeas, 250 ml water and salt. Bring to the boil, set the lid ajar and simmer gently for 25-30 min until thick, stirring now and then. Press a few chickpeas against the side of the pan; their starch helps thicken the gravy.
- 5
Finish. Stir in the remaining garam masala, the lemon juice and most of the coriander, then taste for salt. Serve topped with a coriander sprig.
Storage
Refrigerate covered up to 4 days, or freeze up to 3 months. Reheat in a pan with a splash of water until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- food processor or pestle and mortar
- large heavy saucepan or flameproof casserole with lid
- wooden spoon
- potato masher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 310 kcal |
| Protein | 10.7 g |
| Carbohydrate | 39.8 g |
| of which sugars | 9.7 g |
| of which free sugars | 0.1 g |
| Fat | 13.8 g |
| of which saturates | 6.6 g |
| Fibre | 11.8 g |
| Salt | 2.04 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
