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Chana Masala
Punjabi spiced chickpeas in a robust tomato and onion gravy — the most popular vegetarian dish in India.
Ingredients
Instructions
Fry cumin seeds in oil until they pop, add onions and cook until very dark golden.
Add garlic, ginger and green chilli, cook 2 minutes.
Add all ground spices, cook 2 minutes stirring constantly.
Add crushed tomatoes and cook 10 minutes until oil separates.
Add chickpeas and 200ml water, simmer 15 minutes.
Mash a few chickpeas to thicken the gravy.
Add amchur for tartness, season generously.
Scatter with coriander, serve with bhatura or rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
