Prajakta's Chana Masala

Chana masala is the kind of dish that rewards a little patience, with chickpeas simmered in a deeply spiced, tomatoey gravy until everything comes together. The combination of toasted whole spices, tangy amchur, Guntur chilli, and fresh ginger gives it plenty of warmth and brightness. It’s excellent with rice or roti, and even better the next day.

Ingredients

2 tablespoons ghee
1 teaspoon Jodhana Cumin
1 inch Wild Cinnamon Quill
1 pod black cardamom
1 bay leaf
1 medium red onion (150g), finely chopped (1 cup)
1 ½ teaspoon finely grated garlic
1 ½ teaspoon finely grated ginger
2 small plum tomatoes (150gm), finely chopped
1 finely chopped green chilli (2-3g)
1 teaspoon Guntur Sannam Chilli
1 teaspoon kosher salt, plus more to taste
½ teaspoon powdered Nandini Coriander
½ teaspoon dried mango powder (amchur)
½ teaspoon Garam Masala
¼ teaspoon Pragati Turmeric
3½ cups canned chickpeas, drained (around 2 cans)
2 cups unsalted vegetable stock or water
¾-inch piece ginger, sliced into thin matchstick for serving
2 tablespoons chopped cilantro, for serving
1 lemon wedge to serve

Methods

In a medium pot, set over medium heat, melt the ghee.
Add the cumin, cinnamon, black cardamom and bay leaf, and stir until fragrant, 30-60 seconds.
Lower the heat to medium-low, and add in the onions, and cook, stirring frequently, until lightly golden and softy, 5-7 minutes.
Increase the heat to medium, and stir in the garlic and ginger, stir and cook for 30 seconds, and then add the tomatoes and the green chilli and stir for an additional 30 seconds, to combine everything.
Stir in the guntur chilli powder, salt, coriander powder, dried mango powder, garam masala, and turmeric and cook for a minute until spices are aromatic and getting toasted. Stir in 2 tablespoons of water, lower the heat to low and stir for 1-2 minutes to combine. Cover with a lid, and cook, stirring occasionally, until the mixture becomes jammy and the oil separates out, 10-15 mins.
Stir in the chickpeas, and the stock. Increase the heat to high and bring to a boil.
Reduce to a simmer, cover and cook until the gravy lightly thickens and flavors meld together, around 10 minutes.
Uncover, increase the heat to medium, and cook the chickpeas for an additional 5 minutes. Then, lightly smash half the chickpeas with the back of a spoon and keep cooking, stirring frequently, until the mixture thickens and the gravy can lightly coat a spoon. Taste and add salt if needed.
Turn off the heat, serve hot garnished with sliced ginger, cilantro and a lemon wedge. Serve with steamed rice or roti.