Indian cuisine · Vegetable Dishes

Chana Masala

Chickpeas in a spiced tomato-onion sauce with tangy amchur – a street-food classic from the north.

Ingredients · for 4 servings

• 2 cans chickpeas (400 g each)
• 1 can chopped tomatoes (400 g)
• 2 onions
• 4 garlic cloves
• 1 piece ginger (3 cm)
• 1 green chili
• 1 tsp cumin seeds
• 2 tsp ground coriander seeds
• 1 tsp garam masala
• 1 tsp amchur (dried mango powder, or lemon juice as a substitute)
• 3 tbsp oil
• Salt
• 1/2 bunch coriander

Instructions

1. Let the cumin seeds crackle in the hot oil, fry the finely chopped onions in it for 8 min until golden brown.
2. Add the grated garlic, ginger and chopped chili and fry for 1 min.
3. Stir in the ground coriander, add the tomatoes and cook down into a thick masala for 8 min.
4. Add the drained chickpeas with 200 ml water and simmer for 15 min.
5. Mash a few chickpeas against the side of the pot – this thickens the sauce naturally.
6. Season generously with garam masala, amchur and salt.
7. Serve with coriander, onion rings and lemon wedges, with rice or naan.