Chana Masala (चना मसाला) — Indian Spiced Chickpea Curry with Tomato and Onion

• 720 gcooked chickpeas, drained and rinsed (equivalent to about 2 x 400 g cans)
• 220 gyellow onion, finely chopped
• 300 gtomatoes, finely chopped (or crushed tomatoes)
• 30 mlneutral oil (such as sunflower or canola)
• 10 gghee (optional but traditional for aroma)
• 2 tspcumin seeds
• 1 leafbay leaf
• 12 gginger, grated
• 12 ggarlic, minced
• 1green chili, finely chopped (about 10 g)
• 2.5 tspground coriander
• 1.5 tspground cumin
• 1.5 tspKashmiri chili powder (for color and mild heat)
• 0.5 tspturmeric powder
• 1 tspgaram masala
• 1 tspamchur (dried mango powder) (adds tang typical of chana masala)
• 7 gfine salt (about 1 1/4 tsp)
• 360 mlwater (adjust for desired thickness)
• 1black tea bag (optional; deepens color and earthy notes)
• 15 mllemon juice (about 1 tbsp)
• 15 gcilantro, chopped (for garnish)

Instructions

1. 1

   Heat the oil and ghee in a heavy pot over medium heat for 60–90 seconds until shimmering. Add cumin seeds and the bay leaf, then cook for 30–45 seconds until the cumin crackles and smells nutty.

2. 2

   Add the chopped onion and cook 8–10 minutes, stirring frequently, until it turns deep golden and the raw smell disappears. This browning builds the curry’s body, so keep the heat moderate to avoid burning.

3. 3

   Stir in the ginger, garlic, and green chili and cook for 60–90 seconds until fragrant. Scrape the bottom of the pot as you stir so the aromatics don’t stick and scorch.

4. 4

   Add the tomatoes along with salt, then cook 8–10 minutes until the mixture reduces and looks glossy. You should see the oil begin to separate slightly at the edges, which signals the masala is properly cooked.

5. 5

   Lower the heat and add ground coriander, ground cumin, Kashmiri chili powder, and turmeric, stirring for 20–30 seconds to bloom the spices. If the pot looks dry, add 15–30 ml water to prevent the spices from burning while keeping the masala concentrated.

6. 6

   Add the chickpeas and stir for 1 minute to coat them thoroughly in the masala. Pour in 360 ml water and add the black tea bag (if using), then bring the curry to a gentle boil.

7. 7

   Reduce to a steady simmer and cook 12–15 minutes, stirring occasionally, until the sauce thickens and the chickpeas taste infused. Remove the tea bag after 5 minutes of simmering so it doesn’t turn the curry bitter, then continue simmering uncovered.

8. 8

   Lightly mash about 120 g of chickpeas in the pot using the back of a spoon to naturally thicken the gravy. Stir in garam masala and amchur, then simmer 2 minutes to round out the aroma and tang.

9. 9

   Turn off the heat and stir in the lemon juice for a fresh, bright finish. Rest the curry for 5 minutes, then garnish with chopped cilantro and serve hot so the flavors taste fully integrated.