Chana Masala

Method

1

Heat oil in a pan. Add cumin seeds and let them splutter.

2

Add onions and cook until deep golden brown — this is key to a rich gravy.

3

Add ginger-garlic paste and cook for 2 minutes. Add tomatoes and cook until the oil separates.

4

Add chana masala powder, red chilli powder, amchur, and salt. Stir well and cook for 3 minutes.

5

Add the chickpeas along with ½ cup of water. Mash a few chickpeas with the back of a spoon to thicken the gravy.

6

Simmer for 10–15 minutes until the gravy is thick and coats the chickpeas.

7

Garnish with fresh coriander, sliced onion rings, and a squeeze of lemon. Serve with bhatura or rice.