World Flavors Cookbook

Chana Masala

Chickpeas in a tangy, spiced tomato-onion sauce with chaat masala and dried mango powder — Punjab's great street food curry.

Cuisine: India

Ingredients

• 400g cooked chickpeas (or 2 cans)
• 2 onions, finely diced
• 3 tomatoes, grated
• 4 cloves garlic
• 1 tsp ginger, grated
• 1 tsp cumin seeds
• 2 tsp chana masala spice mix
• 1 tsp amchur (dried mango powder)
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 2 tbsp oil
• Salt, fresh cilantro and ginger to garnish

Instructions

1. Heat oil. Temper cumin. Add onion, cook until deep golden.
2. Add garlic and ginger. Cook 2 minutes.
3. Add grated tomato and all spices. Cook until oil separates (10 min).
4. Add chickpeas and 200ml water. Simmer 15 minutes.
5. Mash a few chickpeas against the pot to thicken.
6. Add amchur. Adjust seasoning.
7. Garnish with julienned ginger and cilantro.