15-Minute Chana Masala

1. 1
   prep

   Prep the chickpeas.

   If using dried chickpeas, soak them overnight and pressure cook for 15-20 minutes until tender but not mushy. If using pre-cooked, drain and set aside. Reserve a few tablespoons of the cooking liquid.

2. 2
   temper · ~6 min

   Make the tempering.

   1.Heat ghee in a pan over medium heat until shimmering.

   2.Add cumin seeds and bay leaf, let them splutter (30 sec).

   3.Add chopped onions and sauté until golden brown (4-5 min).

   4.Add ginger-garlic paste and green chili, sauté until raw smell disappears (1 min).
3. 3
   saute · ~4 min

   Cook the masala.

   1.Add the tomato puree to the pan and stir well.

   2.Add turmeric powder, red chili powder, coriander powder, garam masala, dry mango powder, and salt.

   3.Cook until the tomato puree thickens and ghee starts to separate from the masala (3-4 min).
4. 4
   simmer · ~7 min

   Add chickpeas and simmer.

   1.Add the cooked chickpeas to the masala and stir to coat them evenly.

   2.Pour in water and bring to a gentle simmer.

   3.Mash a few chickpeas against the side of the pan to thicken the gravy.

   4.Simmer for 5-7 minutes, stirring occasionally, until the gravy is thick and flavors meld.

   TIPMashing a few chickpeas releases starch and naturally thickens the gravy — no flour or cornstarch needed.
5. 5
   garnish

   Garnish with fresh coriander and serve hot.

   Sprinkle chopped coriander leaves on top. Serve hot with bhatura, puri, roti, or steamed rice.

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