Instructions
8 steps · tick them off as you cookHalve the plum tomatoes and char them cut-side down in a dry cast-iron skillet over high heat for 4-5 minutes until blackened in spots. Set aside.
4-5 minutesHeat ghee in a heavy pot over medium heat. When it shimmers without smoking, add cumin seeds and let them sizzle 20 seconds until fragrant.
Add the diced onion with a pinch of salt. Cook 8-10 minutes, stirring, until deeply golden and caramelized at the edges.
8-10 minutesStir in minced garlic and grated ginger; cook 60 seconds until raw smell disappears.
Add ground coriander, turmeric, chili powder, and amchur (dried mango powder). Toast 30 seconds, then add the charred tomatoes, smashing them with a spoon.
Cook 6-8 minutes over medium heat until the mixture reduces to a thick jammy masala and oil pools at the edges.
6-8 minutesAdd drained chickpeas, 1 cup water, and 3/4 tsp salt. Simmer covered 15 minutes, then uncovered 5 minutes more, mashing a few chickpeas against the side to thicken the sauce.
15 minutesFinish with garam masala, a squeeze of lemon, and a generous handful of chopped cilantro. Rest 5 minutes before serving.
5 minutes
Chef's tip
Charring the tomatoes before cooking mimics the tandoor smokiness of dhaba-style chana masala and adds a haunting depth you can't fake with paste alone.
Suggested pairing
Pair with fluffy basmati rice, sliced red onions, and a cold lager or salted lassi.
About this recipe
A tangy, deeply spiced chickpea stew where blistered tomatoes and toasted whole spices build layers of smoky, earthy flavour.
IndianEasyveganhigh-fibrebudgettangy
