Chana Masala

Method

1. 1

   Bloom the cumin

   ⏱ 30 sec

   Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle until fragrant and just a shade darker, about 30 seconds. Don't walk away; they burn fast.

2. 2

   Brown the onions

   ⏱ 10 min

   Add the finely diced onions and a good pinch of salt. Cook, stirring now and then, until genuinely golden brown, not just softened. This is where the depth comes from, so don't rush it.

3. 3

   Add aromatics and ground spices

   ⏱ 1 min 30 sec

   Stir in the garlic, ginger and green chilies and cook for a minute until the raw smell goes. Add the coriander, turmeric and chili powder and stir for 30 seconds to toast them.

4. 4

   Build the sauce

   ⏱ 8 min

   Tip in the chopped tomatoes. Cook, stirring occasionally, until the mixture darkens and the oil starts to separate at the edges. This is the sign the tomatoes are properly cooked out.

5. 5

   Simmer the chickpeas

   ⏱ 10 min

   Add the chickpeas and stock. Bring to a simmer, then cook uncovered until the sauce thickens and clings to the chickpeas. Crush a few against the side of the pan to thicken it further.

6. 6

   Finish

   ⏱ 5 min

   Stir in the garam masala, lemon juice and most of the cilantro. Taste and adjust salt. Rest off the heat for a few minutes, then scatter the rest of the cilantro over the top as a garnish.