Restaurant-Style Chana Masala

Steps

1. 1.

   1.

   Bloom The Spices** Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Stir in the onion and cook 6 to 8 minutes until soft and golden at the edges.

2. 2.

   Build The Base

   Add the garlic and ginger. Cook 1 minute, stirring so nothing catches. Sprinkle in the garam masala, coriander, turmeric, and chili powder. Stir for 30 seconds until the spices smell toasted.

3. 3.

   Simmer The Tomatoes

   Pour in the crushed tomatoes and salt. Cook 8 to 10 minutes, stirring often, until the sauce thickens and the oil starts to separate around the edges.

4. 4.

   Add The Chickpeas

   Tip in the chickpeas and water. Bring to a gentle simmer, then lower the heat and cook uncovered for 12 to 15 minutes so the chickpeas soak up the gravy. Mash a few against the side of the pan if you want a thicker sauce.

5. 5.

   Finish And Taste

   Stir in the lemon juice and most of the cilantro. Taste and add a pinch more salt if needed. The gravy should taste bold and a little tangy.

6. 6.

   Serve Hot

   Ladle into bowls, scatter the remaining cilantro on top, and serve with steamed rice or warm flatbread.