Chana Masala

Fry the whole spices

Heat the oil in a large, heavy pot (about 26 cm / 10 inches wide) over medium heat. Add the cumin seeds and bay leaf and let them sizzle for about 30 seconds.

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 bay leaf

✅ Done when: cumin turns a shade darker and smells toasty

Brown the onions

Add the onions to the pot and cook over medium heat, stirring often, for 10–12 minutes. Do not rush this step, since well-browned onions give the dish its color and sweetness.

• 2 onions

✅ Done when: onions are deep golden brown

Add garlic, ginger and ground spices

Stir in the ginger, garlic and green chilies and cook for 1 minute. Add the chili powder, ground coriander and turmeric with a small splash of water so they don't burn, and stir for 30 seconds.

• 1 tbsp ginger
• 4 cloves garlic
• 1–2 green chilies
• 1 tsp Kashmiri chili powder
• 2 tsp ground coriander
• ½ tsp turmeric
• a small splash (about 2 tbsp) water

✅ Done when: spices smell fragrant and no longer taste raw

Cook the tomato sauce

Pour in the tomato purée and add the salt. Cook over medium heat, stirring, for 6–8 minutes until the sauce is thick.

• 3 tomatoes, puréed
• 1 tsp salt

✅ Done when: sauce is thick and you see oil at the edges

Simmer the chickpeas

Add the chickpeas and the water to the sauce from step 4. Let it bubble gently for 12 minutes, pressing a few chickpeas against the side of the pot with your spoon to thicken the sauce.

• 2 × 400g cans chickpeas
• 250 ml water

✅ Done when: sauce has thickened and chickpeas are soft

Finish and serve

Stir the garam masala and the amchur (or lemon juice) into the chickpeas. Taste and add more salt if needed, then sprinkle with fresh cilantro and serve with basmati rice, roti or bhature.

• 1 tsp garam masala
• 1 tsp amchur or lemon juice
• to taste salt
• 1 small bunch fresh cilantro