Step by step

Method

6 steps

1. 1

   Heat 2 tablespoons neutral oil in a large skillet over medium heat until shimmering. Add 1 large finely chopped onion and 2 minced garlic cloves. Cook, stirring, until the onion softens and browns at the edges, 4–6 minutes — pale onion leaves the chana tasting flat.

2. 2

   Lower heat to medium-low. Stir in 1 tablespoon ground coriander, 1 tablespoon ground cumin, ¼–½ teaspoon cayenne, and ½ teaspoon ground turmeric. Cook 20–30 seconds until the spices smell toasted and fragrant — don't let them scorch or they'll taste bitter.

3. 3

   Add one 14.5 oz can diced tomatoes (with juices) and cook, stirring and mashing, until they thicken and darken slightly, about 5 minutes. You should see oil starting to gloss at the edges of the masala.

4. 4

   Stir in 2 cans (15 oz each) chickpeas, drained and rinsed, plus 1 cup water. Add optional 1 teaspoon toasted/roasted cumin, 1–2 teaspoons amchur (or 1 tablespoon lemon juice), 1 teaspoon paprika, 2 teaspoons garam masala, 1 teaspoon salt, and the juice of ½ lemon. Mix well.

5. 5

   Cover and simmer over medium-low 10 minutes so the chickpeas drink in the masala. Uncover, stir in 1 tablespoon minced fresh ginger and optional 1 minced green chile, and cook 30–60 seconds more. Splash in water if it looks too thick; simmer uncovered if too loose. Mash a few chickpeas against the side of the pan for body.

6. 6

   Taste for salt, heat, and tang — chana masala should be savory with a bright sour edge. Garnish with fresh cilantro and serve with basmati rice or warm flatbread. You want tender chickpeas in a thick, tangy tomato-onion gravy — not watery bean soup or dusty undercooked spices.