Lunch · North Indian
Chana masala
Punjabi-style chickpeas in a dark, tangy onion-tomato gravy. Better the next day.
Method
- 1
Pressure cook chana with 4 cups water, salt and the tea bag for 5-6 whistles. Remove tea bag.
- 2
Heat oil, sputter cumin. Fry onions till deep golden. Add ginger-garlic paste, cook 1 minute.
- 3
Add tomato puree and dry spices except amchur. Cook till oil separates.
- 4
Add chana with its water. Simmer 15 minutes. Add amchur, cook 2 more.
- 5
Serve with rice, roti or bhature. Top with coriander and thin onion rings.
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