Punjabi Chana Masala with dark, tangy gravy

Chana masala is the dish that every Punjabi dhaba is judged by: chickpeas that are soft all the way through, in a gravy dark enough to coat the spoon. The trick for that colour at home is simple, and it is in step 2.

Ingredients

• 1 cup (200 g) kabuli chana (white chickpeas), soaked overnight
• 1 black tea bag (for colour)
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, puréed
• ½ tsp turmeric
• 1 tsp coriander powder
• 2 tsp MDH chana masala
• ½ tsp amchur (dry mango powder)
• Salt, sliced onion, green chilli, lemon and coriander to serve

Method

1. Soak

   Cover the chickpeas with plenty of water and leave overnight, at least 8 hours. They will double in size.

2. Cook with a tea bag

   Drain, add fresh water to cover by 3 cm, 1 tsp salt and the tea bag. Pressure cook for 5–6 whistles, or simmer in a pot for about 1 hour 15 minutes until a chickpea crushes easily. Remove the tea bag; keep the cooking water.

3. Brown the onions

   Heat the oil, crackle the cumin, then fry the onions on medium heat for 10–12 minutes until deep brown. Do not rush this; it is where the flavour comes from.

4. Build the masala

   Add the ginger-garlic paste for 1 minute, then the tomato purée, turmeric, coriander powder and chana masala. Cook until the oil separates at the edges, about 8 minutes.

5. Simmer

   Add the chickpeas with about 1 cup of their cooking water. Mash a few chickpeas against the side of the pan to thicken the gravy. Simmer for 15 minutes.

6. Finish

   Stir in the amchur, check the salt, and top with sliced onion, green chilli, coriander and lemon.

Short on time?

Use two cans of boiled chickpeas from the supermarket and skip steps 1–2. Simmer them in the masala for 20 minutes so they take on the flavour.