Festival Chana Masala

Tender chickpeas in a robust onion-tomato masala balanced with toasted spices, amchur and fresh ginger.

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This chana masala is built from properly cooked chickpeas and a deeply reduced masala. Crushing a small portion of the chickpeas naturally thickens the gravy without cream.

Ingredients

• 400 g Dried chickpeas (soaked in plenty of water for 8 to 12 hours)
• 1.5 litres Water (approximately, for cooking)
• 0.25 tsp Baking soda (optional for old chickpeas)
• 1.75 tsp Fine salt (divided)
• 3 tbsp Neutral oil
• 1 tsp Cumin seeds
• 2 large Onions (finely chopped)
• 25 g Ginger (half grated, half cut into matchsticks)
• 5 Garlic cloves (finely grated)
• 1 Green chilli (slit; optional)
• 4 medium Tomatoes (finely chopped or crushed)
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 1 tsp Kashmiri chilli powder
• 0.25 tsp Ground turmeric
• 1 tsp Garam masala
• 1.5 tsp Amchur powder (or add lemon juice to taste)
• 25 g Fresh coriander (chopped)

Step-by-step method

1. Drain and rinse the soaked chickpeas. Put them in a pressure cooker with fresh water covering them by 5 cm, optional baking soda and 1/2 teaspoon salt. Never fill a pressure cooker beyond its safe line.
2. Pressure-cook at high pressure for 25 to 30 minutes, then allow pressure to release naturally for 15 minutes. A chickpea should crush completely between two fingers with no chalky centre. If firm, cook under pressure for 5 minutes more.
3. While the chickpeas cook, heat oil in a wide pan over medium heat. Add cumin seeds; when they sizzle, add onions. Cook for 10 to 12 minutes, stirring often, until deep golden but not burnt.
4. Add grated ginger, garlic and optional green chilli and stir for 45 seconds. Add tomatoes with 1/2 teaspoon salt and cook for 6 to 8 minutes until they darken and the oil begins to separate at the edges.
5. Mix ground coriander, cumin, chilli powder and turmeric with 3 tablespoons chickpea cooking liquid. Add the paste to the pan and cook for 90 seconds, stirring continuously so the powders do not catch.
6. Add the drained chickpeas and 450 ml cooking liquid. Mash about one cup of chickpeas against the side of the pan, stir, and simmer uncovered for 15 to 18 minutes until the gravy thickens and clings to the chickpeas.
7. Stir in garam masala and amchur. Taste after it dissolves, then add the remaining salt or a little more amchur as needed. The finished dish should be savoury, aromatic and gently tangy rather than sour.
8. Turn off the heat, fold in most of the coriander and rest covered for 5 minutes. Garnish with ginger matchsticks and remaining coriander. Serve with puri, bhatura, roti or rice.