Chana masala

Method

1. Pick over 300 g dried kabuli chickpeas, discarding stones or damaged beans. Rinse well, put in a large bowl with 1 1/2 l water for soaking, cover, and soak for 8 hours. The chickpeas should swell; drain and discard the soaking water.

   Done when: Chickpeas are visibly swollen after the timed soak and the soaking water is fully drained and discarded.

2. Check that the pressure-cooker vent is clear. Add the drained chickpeas, 1.2 l fresh water, 1/2 tsp turmeric powder and half the 1 1/2 tsp fine salt. Lock the lid. Heat on medium-high until full pressure, then reduce to low and cook for 25 minutes. Turn off the heat and let pressure fall naturally; open only when the indicator has dropped.

   Done when: A chickpea crushes into a creamy paste between two spoons with no chalky centre.

3. While the chickpeas cook, heat 2 tbsp refined sunflower oil in the curry pan over medium heat. Add 1 tsp cumin seeds. When it sizzles, add 2 piece onions, finely chopped and cook for 10 minutes, stirring often, until evenly golden. Add 20 g ginger, finely chopped and 6 clove garlic, finely chopped; stir for the final minute.

   Done when: Onion is soft and evenly golden; ginger and garlic smell cooked but are not burnt.

4. Add 3 piece tomatoes, finely chopped, 3/4 tsp red chilli powder and 2 tsp coriander powder. Cook on medium-low for 8 minutes, stirring and pressing the tomato, until it is pulpy, the raw smell is gone and oil beads appear at the edges.

   Done when: The masala is thick and cohesive with no watery raw-tomato layer.

5. Add the cooked chickpeas and 500 ml of their cooking liquid to the masala. Stir in 1 tsp garam masala and the remaining fine salt. Mash about one ladleful against the pan, then simmer uncovered on low for 15 minutes. Add up to 200 ml hot water only if the gravy becomes too thick.

   Done when: Whole tender chickpeas sit in a thick gravy that coats a spoon but still flows.

6. Turn off the heat. Stir in 1 tbsp lemon juice, taste and adjust the fine salt. Scatter over 15 g fresh coriander leaves, chopped if using, then rest covered for 5 minutes before serving.

   Done when: Lemon is incorporated, optional coriander is either added in full or omitted, and the rested gravy still coats a spoon.

Good to know

Diet

Vegetarian

Eaten at

Lunch, Dinner

Nutrition, per serving

~356 kcal · 18 g protein · 55 g carbs · 8 g fat (approx.)

Keeps

3 days in the fridge