Chana Masala

Method

Tap a step when it's done.

1. 1Heat the oil in a wide pot over medium heat and add the cumin seeds. After about 30 seconds they will sizzle and smell toasty.
2. 2Add the onions and cook for 10-12 minutes, stirring now and then, until deep golden brown. This colour is the base of the dish's flavour, so don't rush it.
3. 3Stir in the garlic, ginger and green chilli and cook for 1 minute, until the raw garlic smell is gone.
4. 4Add the ground coriander, turmeric and chilli powder, stir for 30 seconds, then add the tomatoes. Cook for 8-10 minutes, until the tomatoes break down and oil starts to separate at the edges.
5. 5Add the chickpeas and salt, stir to coat them in the masala, then pour in the hot water. Bring to a boil and turn the heat down.
6. 6Simmer, partly covered, for 15 minutes. Mash a ladleful of chickpeas against the side of the pot with your spoon to thicken the sauce into a creamy gravy.
7. 7Stir in the garam masala and amchur (or lemon juice) and cook for 2 more minutes. Taste for salt, scatter over the coriander and serve with rice, naan or flatbread.