Authentic Chana Masala with Amchoor Powder

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

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.
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.
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.
Incorporate Tomatoes
- Add chopped tomatoes and another splash of chickpea water. Cook for 5 minutes, using a wooden spoon to break down the tomatoes.
Combine Chickpeas
- Add the chickpeas along with their infused water. Simmer for 10 minutes, stirring occasionally.
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.
Serve
- Scatter fresh coriander over the curry and serve with steamed rice or warm naan.