Chana masala

• Kabuli chana · soaked overnight250 g
• Tea bag · optional, for colour1
• Oil4 tsp
• Cumin seeds1 tsp
• Onion · finely chopped2 medium
• Ginger-garlic paste1 tbsp
• Tomato · pureed3 medium
• Chana masala powder2 tsp
• Coriander powder1 tsp
• Red chilli powder1/2 tsp
• Turmeric1/2 tsp
• Amchur1/2 tsp
• Saltto taste
• Coriander leaves · chopped2 tbsp

Method

1. 1

   Drain the chana, add 750 ml fresh water, salt and the tea bag, and pressure cook on high to the first whistle, then on low for 15 minutes. Let the pressure drop; discard the tea bag and keep the cooking water.

2. 2

   Heat the oil in a kadai on medium. Add cumin, then onion, and cook 6 to 7 minutes until deep golden.

3. 3

   Add ginger-garlic paste and cook 1 minute until the raw smell goes. Add tomato puree, all the powdered spices and salt, and cook 6 to 8 minutes until thick and glossy.

4. 4

   Add the chana with 300 ml of its cooking water. Simmer uncovered on low for 10 minutes, mashing a few chickpeas against the side to thicken the gravy.

5. 5

   Stir in amchur and coriander. Rest 5 minutes before serving.

Tips

• Chana should squash easily between two fingers before it goes into the gravy; undercooked chana never softens in the tomato.
• Make a double batch and freeze half for a 5-minute dinner.

Swaps

• No time to soak? Use 2 drained 400 g tins of chickpeas and skip the pressure cooking.

Storage

Keeps 3 days in the fridge or 2 months frozen. Tastes better the next day.