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Chana Masala with its Living Kitchen cast006
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North India · SERVES 4

Chana Masala

A North Indian-style chickpea curry in a concentrated onion-tomato masala with ginger, garlic, cumin, coriander, garam masala and a precise dry-mango finish.

45 minVeganFeaturing The Chana Crew, Amelia Amchoor, Oliver Onion, Gio Garlic

Ingredients

  • 720 g cooked chickpeas, drained
  • 200 g onion, finely chopped
  • 400 g tomatoes, chopped
  • 4 garlic cloves, finely chopped
  • 25 g ginger, finely chopped
  • 1 green chilli, slit
  • 30 ml neutral oil
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 tsp amchoor
  • ½ tsp chilli powder
  • 250 ml water or unsalted chickpea stock
  • 20 g cilantro
  • Fine salt, to taste

Three essential steps

  1. Heat the oil over medium heat and bloom the cumin seeds. Add the onion and cook patiently until golden.
  2. Add the ginger, garlic and green chilli. Stir briefly, then add the tomatoes, coriander, turmeric, garam masala and chilli powder. Cook until the masala is thick, glossy and visibly separated from excess water.
  3. Add the chickpeas and water or stock. Simmer gently for 15–20 minutes, mashing a small portion for body. Finish with amchoor and cilantro, adjust the salt and rest briefly before serving.