Chickpeas simmer in a spiced tomato sauce with a bright, tangy flavor from amchur. Let the sauce reduce gently: it will cling to the chickpeas, keeping the dish thick enough to serve with rice or roti.
Chana masala is a North Indian chickpea dish with many variations. Here, the flavor base is onion, tomato, ginger, garlic, and spices; the chickpeas soak up those flavors as the sauce thickens. Some versions are drier, while others have more sauce. This recipe leaves enough sauce to eat with rice or roti, but still reduces it until it clings to the chickpeas.
The way you build the masala has a big impact on the final result. The onion needs time to soften and turn golden brown; don’t rush this step, as raw onion tastes sharp and adds little depth. Next, briefly cook the ginger and garlic, followed by the spices. Frying them in the oil for a moment releases their aromas. Add the tomatoes after that and let them break down into a thick, concentrated sauce. A wide, heavy pan helps moisture evaporate, but a regular saucepan works too.
Amchur is dried mango powder. It adds a dry, fruity tartness without adding extra liquid to the sauce. Stir it in towards the end so its bright flavor stays distinct. Amchur is available from Indian grocers and some specialty shops. If you can’t find it, use lemon juice instead: start with one tablespoon and taste before adding more. Lemon tastes brighter and adds liquid too, so stir it in just before serving.
Canned or jarred chickpeas make this dish practical; rinse and drain them well. Dried chickpeas work too, but they must first be soaked and cooked until tender. For this quantity, use about 500 grams of cooked chickpeas and add them to the sauce in the same way. The tomatoes in this recipe are available year-round; ripe fresh tomatoes are often more aromatic in summer, but canned tomatoes are reliable out of season and make a consistent sauce.
Serve the chana masala with basmati rice or roti, both of which soak up the sauce well. A spoonful of yogurt can mellow the spices, though it isn’t part of this recipe’s base. Once cooked, cool the curry promptly, cover it, and keep it in the refrigerator for up to three days; reheat it in a pan until piping hot, adding a splash of water if needed. The sauce will thicken further as it sits.
Heat the oil in a large, heavy pan over medium heat. Add the onion and cumin seeds and cook for 10–12 minutes, stirring often, until the onion is soft and golden brown.
Stir in the ginger and garlic and cook for 1 minute. Add the ground coriander, ground cumin, turmeric, and chili powder and cook, stirring, for 30 seconds.
Add the tomatoes and salt. Cook for 8–10 minutes, stirring regularly and breaking up the tomatoes with a spoon, until they are soft and oil is visible around the edges of the masala.
Stir the chickpeas and water into the sauce. Bring to a boil, reduce the heat to low, and simmer gently uncovered for 20–25 minutes. Stir occasionally and press a small amount of chickpeas against the side of the pan to thicken the sauce slightly.
Stir in the amchur and taste; add a little more salt if needed. Sprinkle with the fresh cilantro and serve warm with rice or roti.
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