Chana Masala

Method

1. Tip the chickpeas into a sieve, rinse under running water and drain; this removes the tinny taste of the can liquid. Finely chop the onion, and grate the garlic and ginger into a paste. Slit the chilli lengthways, and grate or very finely chop the tomatoes. Things move fast once you start cooking, so have everything ready in bowls.

2. Heat the oil in a 18 cm pot over medium heat, then add the cumin seeds and bay leaf. When the cumin sizzles and smells toasty (about 20 seconds), add the onion right away and fry for 10 min, until the edges are a deep golden brown. Well-browned onion is what makes the sauce sweet and rich, so don't rush it; if it starts to catch, add a spoonful of water and scrape the bottom.

   Add in this stepNeutral oil 2 tbspCumin seeds 1 tspBay leaf 1Onion (medium) 1

   medium heat

3. Turn the heat down to medium-low heat, add the garlic-ginger paste and the chilli, and fry for 1 min, until the raw garlic smell is gone and it smells fragrant. Keep stirring: garlic burns quickly.

   Add in this stepGarlic cloves 3Fresh ginger 10 gGreen chilli 1

   medium-low heat

4. Lower the heat to low heat and stir in the coriander, turmeric and chilli powder for just 30 sec to wake up the spices. Ground spices turn bitter if they burn, so add the tomatoes and salt straight away, raise the heat to medium heat and cook for 8 min, stirring often. The masala is ready when the tomatoes have collapsed into a thick paste and the oil glistens and separates at the edges.

   Add in this stepGround coriander 1½ tspGround turmeric ½ tspKashmiri chilli powder (or sweet paprika with a pinch of cayenne) 1 tspTomatoes (medium) 2Salt 1 tsp

   low heat→medium heat

5. Add the chickpeas and water, bring to a boil over high heat, then reduce to medium-low heat, half-cover and simmer for 15 min. Halfway through, press a few spoonfuls of chickpeas against the side of the pot with the back of a ladle; the mashed ones thicken the gravy naturally. If it gets too thick, add a little more water.

   Add in this stepCanned chickpeas, drained 480 gWater 250 ml

   high heat→medium-low heat

6. Stir in the garam masala, crumble in the kasuri methi by rubbing it between your palms, squeeze in the lemon juice and simmer over low heat for 2 min more. Taste and adjust the salt, then turn off the heat and scatter with chopped coriander. Serve with rice, naan or roti.

   Add in this stepGaram masala 1 tspKasuri methi (dried fenugreek leaves) 1 tspLemon ½Fresh coriander (cilantro) 10 g

   low heat