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.