Chana masala

Prepared 0 of 6 steps

1. 01

   Prepare the chickpeas

   Drain the canning liquid, rinse the chickpeas, and let them dry well. Check the mass without liquid: you need 650 grams for this recipe. Raw dried chickpeas are not suitable for this time frame; they should be prepared in advance.

2. 02

   Chop the aromatic ingredients

   Dice the onion. Finely chop the garlic, ginger, and green chili separately. Mash the tomatoes with their juice to ensure a smooth sauce without large chunks.

3. 03

   Cook the onion base

   Heat the ghee and cook the onion over a medium heat for 10–12 minutes until soft and lightly golden. Add the garlic, ginger and green chilli and cook, stirring, for another 1 minute without burning the garlic.

4. 04

   Cook the tomatoes with spices

   Add the cumin, ground coriander, turmeric and chilli. After 30 seconds, add the tomatoes and salt. Cook for 8–10 minutes, stirring, until visibly thickened and no longer smelling of raw tomato.

5. 05

   Cook the chickpeas

   Stir in the chickpeas and 250 ml of water. Cook on low heat for 12-15 minutes; use a spoon to mash some beans against the side of the pot and return them to the sauce. The chickpeas should be tender but hold their shape, with the gravy coating them.

6. 06

   Add fresh acidity

   Stir in the garam masala, heat for 1 minute and turn off the heat. Add the lemon juice and chopped coriander. Serve hot; rice, flatbreads and yoghurt are not included in this recipe.