Notes on making chana masala on a weeknight

Chickpeas

• 2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
• 1 cup water, divided

Masala base

• 3 tablespoons neutral oil or ghee
• 1 teaspoon cumin seeds
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
• 1 green chile, slit lengthwise (optional)

Spices

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chile powder
• 1 1/2 teaspoons chana masala or garam masala
• 1/2 teaspoon amchur (dried mango powder), or 1 tablespoon lemon juice
• Salt, to taste

To finish

• 1/4 cup chopped fresh cilantro
• 1 teaspoon garam masala, for garnish
• Thinly sliced red onion and lemon wedges, for serving

Build the masala

1. 1Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.
2. 2Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 7-8 minutes until deeply golden brown.
3. 3Stir in the garlic and ginger and cook for 1 minute, until fragrant.
4. 4Add the chopped tomatoes and green chile. Cook for 6-8 minutes, mashing the tomatoes with the back of the spoon, until the mixture darkens and the oil begins to separate at the edges.
5. 5Stir in the ground coriander, cumin, turmeric, and chile powder. Cook for 1 minute, stirring constantly, until the raw spice smell fades.

Simmer the chickpeas

1. 1Add the chickpeas and 3/4 cup of the water. Stir well to coat the chickpeas in the masala.
2. 2Using the back of a spoon or a potato masher, lightly crush about a quarter of the chickpeas against the side of the pot to help thicken the curry.
3. 3Bring to a simmer, then reduce the heat to low, cover partially, and cook for 15-18 minutes, stirring occasionally and adding the remaining water if it looks dry, until the curry has thickened and the chickpeas are tender.
4. 4Stir in the chana masala and amchur. Season with salt to taste and simmer, uncovered, for 3 more minutes.

Finish and serve

1. 1Remove from the heat and stir in half the cilantro.
2. 2Transfer to a serving bowl, sprinkle with the remaining cilantro and the garnish garam masala, and top with sliced red onion.
3. 3Serve hot with steamed basmati rice or warm roti, with lemon wedges on the side.