Start the day before. The soaking alone is 10 hr, against 65 min of actual work.
Allergens in Chana Masala: none of the ten listed below.
Ingredients
Quantities for 4.
- 1.5 cups (300g) dried Chickpeasor 3 tins, drained, which cuts the cooking to 20 minutes
- 5 cups Water
- 2 large (300g), finely chopped Onion
- 4 medium (400g), pureed Tomato
- 2 inch, half grated and half julienned Ginger
- 7 cloves, minced Garlic
- 2, slit Green Chilli
- 4 tbsp Neutral Oil
- 1.5 tsp Cumin Seeds
- 1 Bay Leafoptional
- 1 Black Cardamomfor a faint smokinessoptional
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 2 tsp, crushed Anardanadried pomegranate seeds, the sour backbone
- 1 tsp Amchur
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-freeoptional
- to taste Salt
- 3 tbsp, chopped Coriander Leavesoptional
- 1, in wedges Lemonoptional
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the dried chickpeas overnight in plenty of water with 1/2 tsp salt. At least 10 hours.
- Crush the anardana coarsely in a mortar just before using; pre-ground it loses its edge within days.
- If using tinned chickpeas, rinse them well and start at the masala step, simmering 20 minutes with 1.5 cups water.
Method
- Drain the soaked chickpeas and pressure cook with 5 cups fresh water, the black cardamom and 1 tsp salt for 20 minutes at full pressure.A cooked chickpea should crush completely against the roof of your mouth. Firm chickpeas never soften once the tomato goes in.
- Heat the oil in a heavy pan, crackle the cumin seeds and bay leaf for 20 seconds, then add the asafoetida.
- Add the onion and fry on medium for 14 minutes, stirring often, until uniformly dark brown.Take this further than feels comfortable. The colour of the finished dish comes almost entirely from here.
- Stir in the garlic, grated ginger and green chillies and fry 2 minutes.
- Add the coriander powder, cumin powder, turmeric and chilli powder and stir for 20 seconds.
- Pour in the tomato puree and cook 12 minutes until the masala is thick, glossy and pulling away from the pan with oil at the edges.
- Add the cooked chickpeas with 2 cups of their cooking liquid and simmer uncovered 20 minutes.
- Mash a ladleful of chickpeas against the side of the pan and stir them back in to thicken the gravy.This is the difference between chickpeas in soup and chickpeas in masala.
- Stir in the crushed anardana, amchur and garam masala, and simmer 5 minutes more.
- Taste and push the sour and salt until it makes you sit up, then top with julienned ginger, coriander and lemon wedges.
Storage
Keeps 4 days refrigerated and is noticeably better on day two. Reheat with a splash of water. Freezes 3 months.
Nutrition Medium estimate
One serving of Chana Masala (566 g) is about 490 calories, or 87 calories per 100 g.
Medium protein: 19 g a serving, 15% of the calories
| Per serving566 g | Per 100 g | |
|---|---|---|
| Calories | 490 kcal | 87 kcal |
| Protein | 18.7 g | 3 g |
| Carbohydrate | 65.1 g | 12 g |
| of which sugars | 15.5 g | 3 g |
| Fibre | 13.6 g | 2 g |
| Fat | 19.6 g | 4 g |
| of which saturated | 2.0 g | 0 g |
| of which unsaturated | 15.7 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur, asafoetida, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.