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Punjabi chickpeas in a dark sour masala sharpened with dried mango powder and tamarind. Nothing creamy about it, and some of the chickpeas get crushed to thicken the pan.
Fry the 2 finely chopped onions in the 30 ml oil with the bay leaf over medium heat for 12 to 15 minutes until deep brown, not just golden. This dark base is what gives chana masala its colour, since there is no cream or tomato paste to hide behind.
Add the 12 g garlic and half the grated ginger for 1 minute, then the cumin, the ground coriander, the turmeric and the chili powder for 30 seconds.
Add the 3 chopped tomatoes and cook for 8 to 10 minutes, pressing them down, until the mixture darkens and the oil separates out at the edges.
Stir in the 480 g drained chickpeas with 250 ml water and the salt and simmer for 15 minutes. Crush about a quarter of them against the side of the pan so the liquid thickens into a clinging gravy.
Soak the 15 g tamarind in 3 tablespoons hot water, squeeze out the pulp and stir it in with the amchur and the garam masala. Simmer 3 minutes and taste, it should read sour first and warm second.
Scatter the rest of the ginger cut into fine matchsticks, the cilantro and a squeeze of lemon. Serve with rice or bhature.
