Chana masala

Ingredients

• 2 cans chickpeas, drained
• 2 onions, finely chopped
• 3 tomatoes, puréed
• 1 Tbsp ginger-garlic paste
• 2 green chillies
• 2 tsp chana masala powder
• 1 tsp cumin seeds
• 1/2 tsp amchur (dry mango)
• Oil, salt, coriander

Method

1. 1

   Crackle cumin in hot oil, then fry onions until deep golden — don't rush this.

2. 2

   Add ginger-garlic paste and chillies, then the tomato purée. Cook until oil separates.

3. 3

   Add chana masala and a splash of water, then the chickpeas and 1 cup water.

4. 4

   Simmer 15 minutes, mashing a few chickpeas to thicken. Stir in amchur and salt.

5. 5

   Garnish with coriander and serve with bhature, rice or naan.