Chana Masala

Method

1. 1

   Sizzle the cumin seeds in hot oil until fragrant, then add the onions and cook until deeply golden, 8–10 minutes.

   💡 Real browning here — not just softening — is what gives the gravy its backbone.

2. 2

   Add garlic, ginger and green chili and cook 1 minute, then stir in coriander and turmeric.

3. 3

   Add the tomatoes and a pinch of salt and cook down until the oil separates at the edges, about 8 minutes.

4. 4

   Tip in the chickpeas with 300 ml of water and simmer 12 minutes, mashing a few against the pan to thicken the sauce.

   💡 The crushed chickpeas do the thickening — no flour needed.

5. 5

   Finish with garam masala, lemon juice and salt to taste.

6. 6

   Scatter with cilantro and serve with rice, roti or fried bread.