Local Curry test kitchen

Chana masala

Name: Chana masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 2 tbsp neutral oil; 1 large onion, finely chopped; 3 garlic cloves, grated; 20g fresh ginger, grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; ½–1 tsp chilli powder; 400g tin chopped tomatoes; 2 × 400g tins chickpeas, drained; 150ml water; 1 tsp garam masala; ½ lemon, juiced; Small handful coriander, chopped

This dependable chana masala uses supermarket ingredients but gives the onions and spices enough time to build proper depth.

VeganGluten-free

Prep15 mins

Cook35 mins

Makes4

Method

Heat the oil in a wide pan. Cook the onion with a pinch of salt for 10–12 minutes until deeply golden.
Add the garlic and ginger and cook for one minute. Stir in cumin, coriander, turmeric and chilli with two tablespoons of water.
Add the tomatoes and simmer for 8 minutes, stirring occasionally, until glossy and reduced.
Stir in the chickpeas and water. Simmer uncovered for 15 minutes, crushing a spoonful of chickpeas to thicken the sauce.
Finish with garam masala, lemon juice and coriander. Check the seasoning before serving.

Gluten note

Use spices labelled gluten-free if cross-contamination is a concern.