Chana Masala

Method

1. 01

   Soak and rinse the chickpeas

   Cover chickpeas with at least three times their volume of cool water and soak 8–12 hours in a cool place. Drain, rinse, and discard any shrivelled or discoloured beans.

   

2. 02

   Pressure-cook until creamy

   Add soaked chickpeas and 1.1 L fresh water to a pressure cooker. Cook at high pressure 22 minutes, release naturally 15 minutes, and check that a bean crushes creamy between fingers; reserve 500 ml cooking liquid.

   

3. 03

   Brown cumin and onion

   Heat oil over medium, sizzle cumin 20 seconds, then add onion. Cook 10–12 minutes, stirring often, until evenly medium-gold; pale onion leaves the masala sweet and raw.

   

4. 04

   Cook down the tomato masala

   Add ginger-garlic for 60 seconds. Stir in tomato, coriander, chile, turmeric, and 5 g salt; cook medium-low 10–12 minutes until thick and oil appears at the edge.

   

5. 05

   Simmer chickpeas in the masala

   Add drained chickpeas and 400 ml reserved liquid. Bring to a simmer, cover partly, and cook 15 minutes; mash about 60 g chickpeas against the pot to thicken without flour.

   

6. 06

   Balance tang and spice

   Stir in garam masala, amchur, and remaining salt. Simmer uncovered 4–6 minutes until the gravy coats the chickpeas; add reserved liquid 30 ml at a time if too thick.

   

7. 07

   Rest before garnishing

   Turn off heat, cover, and rest 10 minutes so the chickpeas absorb seasoning. Fold in cilantro, taste, and serve with rice or flatbread; the gravy should be thick but spoonable.