Simple Weeknight Chana Masala

1. 1
   prep

   Soak the chickpeas overnight.

   Rinse 1 cup dried chickpeas and soak in enough water to cover by 3 inches. Let them soak for 8 hours or overnight. Drain before using.

   TIPSoaking reduces cooking time and makes the chickpeas easier to digest.
2. 2
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   Transfer the soaked and drained chickpeas to a pressure cooker. Add 2 cups of fresh water and a pinch of salt. Cook on medium heat for 5-6 whistles, or until soft but not mushy. Let the pressure release naturally.

   TIPIf you don't have a pressure cooker, boil them in a deep pot for 45-60 minutes until tender.
3. 3
   temper · ~10 min

   Make the tempering.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 1 tsp cumin seeds and let them crackle for 30 seconds.

   3.Add 2 finely chopped onions and sauté until deep golden brown (8-10 min).

   TIPDon't rush the onions — the deep brown color is what gives the chana its rich, savory base.
4. 4
   saute · ~8 min

   Build the masala base.

   1.Add 1 tbsp ginger-garlic paste and 2 slit green chilies. Sauté until the raw smell disappears (1 min).

   2.Pour in the tomato puree from 3 medium tomatoes. Cook until the oil separates from the masala (5-7 min).

   3.Sprinkle in 1 pinch turmeric, 1 pinch red chili powder, 1 tsp coriander powder, and 1 tsp chana masala. Stir for 30 seconds until fragrant.

   TIPTomatoes are cooked enough when the oil starts to glisten on the surface — that's your sign the masala is ready.
5. 5
   simmer · ~20 min

   Simmer the chickpeas in the gravy.

   Add the cooked chickpeas (along with their cooking water) to the masala. Pour in 2 cups of hot water and stir well. Bring to a boil, then lower the heat and simmer uncovered for 15-20 minutes. The gravy will thicken and the flavors will meld. Mash a few chickpeas against the side of the pan for a creamier texture.

   TIPMashing a handful of chickpeas releases starch and naturally thickens the gravy — no cream or cornstarch needed.
6. 6
   garnish · ~5 min

   Finish with garam masala and fresh coriander.

   Turn off the heat. Sprinkle 1 pinch of garam masala over the top and garnish with 2 tbsp chopped coriander leaves. Let it rest for 5 minutes before serving.

   TIPAdding garam masala off the heat preserves its aromatic oils — it loses its punch if cooked too long.
7. 7
   serve

   Serve hot with rice or roti.

   Spoon into bowls and serve with steamed rice, jeera rice, or hot rotis. A side of sliced onions and a wedge of lemon complete the meal.

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