Chana Masala

طريقة التحضير

1. 1

   Boil the chickpeas

   Drain the soaked chickpeas and boil in fresh salted water for 30–35 minutes, or pressure-cook for 5–6 whistles, until completely soft.

2. 2

   Build the masala

   Heat the oil and fry the onion over medium heat for 8 minutes until deep golden. Add the ginger-garlic paste and cook a further minute.

3. 3

   Bloom the spices

   Stir in the coriander powder, chilli powder and chana masala, frying 30 seconds until fragrant.

4. 4

   Cook the tomato

   Add the pureed tomato and cook 8–10 minutes until it thickens and the oil separates at the edges.

5. 5

   Simmer the chickpeas in

   Add the cooked chickpeas with a cup of their cooking liquid, and simmer 15 minutes, mashing a few for a thicker gravy.

6. 6

   Finish

   Stir in the amchur or lemon juice, adjust salt, and garnish with coriander before serving.