Chana masala energy from cans and pantry spices: chickpeas simmered in a gingery tomato gravy until creamy, finished with spinach.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chickpeas — two cans, drained
Onion — diced
Basmati Rice — to serve
3 steps
Method
1
Soften the onion 6 minutes; add garlic, ginger, and all the spices and fry 1 minute.
7 min — timer available in cooking mode
2
Add tomatoes and chickpeas and simmer 15 minutes, mashing a few chickpeas against the pot to thicken the gravy.
15 min — timer available in cooking mode
Why this works
The mashed chickpeas are the thickener — no cream or flour needed.
3
Wilt in the spinach, swirl in coconut milk, and brighten with lemon.
2 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.