A tangy, spiced chickpea curry from North India, sold by street vendors as chole and eaten at home with bhatura, poori or rice. A staple of Punjabi and Delhi kitchens.
Temper the cumin
Heat the oil in a pan and let the cumin seeds sizzle for a few seconds.
Brown the onions
Add the chopped onion and fry until golden brown.
6 minBuild the masala
Stir in the ginger-garlic paste, then the tomato puree, chana masala powder, coriander powder, turmeric and chilli powder, and cook until the raw smell disappears.
5 minAdd the chickpeas
Tip in the chickpeas with a splash of water, season with salt, and stir well to coat every chickpea in the masala.
1 minSimmer the curry
Cover and simmer until the gravy thickens and the chickpeas soften into the sauce.
Finish and serve
Sprinkle in the amchur, garnish with coriander leaves and a slit green chilli, and serve hot with bhatura or rice.
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