Name: Chana Masala
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cans chickpeas (15 oz (425 g) each, drained and rinsed); 2 tbsp oil; 1 tsp cumin seeds; 1 bay leaf (optional); 1 large onion (finely chopped); 1 tbsp ginger garlic paste; 1 green chilli (slit, optional); 2 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground turmeric; 1 tsp Kashmiri chilli powder (or paprika); 14 oz can crushed tomatoes (400 g, or 2 large tomatoes, pureed); 1 cup water (240 ml); 1 tsp salt; 1 tsp garam masala; 1 tsp amchur (dry mango powder) (or 1 tbsp lemon juice); 1 tbsp fresh ginger (cut into thin matchsticks, to garnish); 0.25 cup fresh cilantro (chopped)

Takeout night at homeReady in 45 min✦Uses 6 of the 7 starter spices✦Everything from a regular supermarket

See the 7-spice kit

Chana masala is the Punjabi chickpea curry that tastes like it simmered all day but is ready in about 45 minutes with canned chickpeas. It is tangy, deeply spiced and hearty enough to be dinner on its own, and it is naturally vegan and gluten-free. Mashing a few of the chickpeas into the sauce is the trick that makes it thick and rich without any cream.

Chana Masala

Tangy, deeply spiced Punjabi chickpea curry made with canned chickpeas in about 45 minutes. Vegan and gluten-free.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

2 cans chickpeas 15 oz (425 g) each, drained and rinsed
2 tbsp oil
1 tsp cumin seeds
1 bay leaf optional
1 large onion finely chopped
1 tbsp ginger garlic paste
1 green chilli slit, optional
2 tsp ground coriander
1 tsp ground cumin
0.5 tsp ground turmeric
1 tsp Kashmiri chilli powder or paprika
14 oz can crushed tomatoes 400 g, or 2 large tomatoes, pureed
1 cup water 240 ml
1 tsp salt
1 tsp garam masala
1 tsp amchur (dry mango powder) or 1 tbsp lemon juice
1 tbsp fresh ginger cut into thin matchsticks, to garnish
0.25 cup fresh cilantro chopped

Equipment

1 Large pan

Method

Heat the oil in a large pan over medium heat. Add the cumin seeds and bay leaf and let them sizzle for 20 seconds.
Add the onion and cook for 10 to 12 minutes, stirring often, until deep golden brown. Add the ginger garlic paste and green chilli and cook for 1 minute.
Add the coriander, cumin, turmeric and chilli powder and stir for 30 seconds. Add the tomatoes and cook for 6 to 8 minutes, until thick and the oil starts to separate.
Add the chickpeas, water and salt. Bring to a simmer, then mash about a quarter of the chickpeas against the side of the pan to thicken the sauce.
Simmer, uncovered, for 15 minutes, stirring now and then, until thick. Stir in the garam masala and amchur, and add a splash of water if it gets too thick.
Top with the ginger matchsticks and cilantro.

Notes

Serve with: basmati rice, garlic naan, or sliced onion and lemon for a quick chana chaat-style bowl.

Make ahead: keeps in the fridge for 4 days and freezes for up to 3 months. The flavour gets better overnight.

Dried chickpeas: soak 1 cup dried chickpeas overnight, then pressure cook for 15 to 20 minutes or simmer for 1 to 1 1/2 hours until very soft.

Outside India: canned chickpeas from any supermarket are perfect. Amchur gives the classic tang; lemon juice is a good stand-in.

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