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Chana Masala

Name: Chana Masala
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 x 400g tins Tinned chickpeas, drained; 400g Tinned chopped tomatoes; 1 large Onion, finely diced; 2 tbsp Garlic and ginger paste; 2 tsp Garam masala; 1 tsp each Ground coriander and cumin; 1 tsp Amchur (dried mango powder); To garnish Fresh coriander

Hearty chickpeas in a tangy tomato-onion gravy spiced with garam masala, coriander, and amchur. A weeknight staple.

10 minPrep

25 minCook

35 minTotal

4Serves

Cooking progress0/4 steps

How to cook

Plating & presentation

Serve in a deep bowl with a mound of basmati rice alongside. Garnish with fresh coriander, sliced green chilli, and a wedge of lemon. A drizzle of ghee on top adds richness.

Dana's tip

The bhunao stage — cooking the masala until the oil separates — is what gives Indian curries their depth. Don't rush it or skip it. The oil separating is your signal that the base is ready.

Ingredients

Serves 4

Tinned chickpeas, drained2 x 400g tins

Tinned chopped tomatoes400g

Onion, finely diced1 large

Garlic and ginger paste2 tbsp

Garam masala2 tsp

Ground coriander and cumin1 tsp each

Amchur (dried mango powder)1 tsp

Fresh corianderTo garnish

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