Chana Masala (Tomato and Chickpea Curry)

This authentic Chana Masala recipe is a celebration of rich spices, fresh ingredients, and the tangy kick of amchoor powder. Perfect as a hearty dinner, it pairs beautifully with naan or rice. The dish is simple to prepare yet packed with complex flavours, making it a favourite in Indian cuisine.

Ingredients

• 2 cans chickpeas or 660g jar chickpeas
• 3 small or 2 large white onions
• 3 garlic cloves
• 5cm piece of ginger
• 2-3 green chillies (adjust for spice level)
• 1½ tbsp ghee or butter
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp red chilli powder
• 1½ tsp turmeric
• 1 tsp garam masala
• 1½ tsp amchoor (mango) powder
• 3 tomatoes (around 300g), roughly chopped, or 1 can chopped tomatoes
• 1 lemon
• Fresh coriander for garnish

Method

1. Prepare the Chickpeas

   • Drain the chickpeas and add them to a large pan with 400ml water. Season with salt and pepper. Bring to a boil, then set aside to allow the chickpeas to infuse the water. If using dried chickpeas, soak and cook for 30 minutes.

2. Sauté the Base

   • Finely slice onions, garlic, ginger, and green chillies (leave seeds in for extra heat, if desired). Melt the ghee in a large saucepan and sauté the onion mix with a pinch of salt for 8-10 minutes until translucent.

3. Add Spices

   • Stir in ground coriander, cumin, turmeric, garam masala, and red chilli powder. Cook for 2 minutes, adding a splash of chickpea water to prevent sticking.

4. Incorporate Tomatoes

   • Add chopped tomatoes and another splash of chickpea water. Cook for 5 minutes, using a wooden spoon to break down the tomatoes.

5. Combine Chickpeas

   • Add the chickpeas along with their infused water. Simmer for 10 minutes, stirring occasionally.

6. Finish the Curry

   • Juice the lemon and stir it into the curry. Add a splash of water if the curry is too thick. Cook for 1 more minute.

7. Serve

   • Scatter fresh coriander over the curry and serve with steamed rice or warm naan.

Tips

• Save aquafaba (the chickpea water) as a vegan egg substitute in baking recipes.
• Amchoor powder adds a unique tang; substitute with lemon zest if unavailable.
• Adjust chilli levels to suit your taste preference.

This Chana Masala is an easy yet flavourful recipe that’s sure to become a regular in your kitchen rotation!