Black + White Chana Masala

This is an EXCLUSIVE recipe from Sanjana Modha’s cookbook Modern Masala. Sanjana is a food writer + content creator behind @sanjana.feasts

You'll probably be familiar with the concept of roux-based sauces such as béchamel and velouté, but did you know that you can make a roux-based curry? Instead of using wheat flour, simply sizzle gram flour in oil with spices until it's nutty and aromatic. After adding tomatoes and water, the sauce will thicken to make a rich and silky gravy with deep flavour. This is the perfect base for this black and white chana masala, a double chickpea curry with robust, comforting textures, all courtesy of store cupboard ingredients. - Sanjana

Sanjana Modha

Feeds: 4

Takes: 25 minutes

Ingredients

For the curry

1 jar of Queen Black Chickpeas - with their bean stock

1 jar of Queen White Chickpeas - with their bean stock

4 tbsp oil

1 dried Indian bay leaf (or regular bay leaf)

1 tsp cumin seeds

1 tsp carom seeds

¼ tsp asafoetida (or 1/2 tsp of equal parts garlic powder and onion powder)

3 tbsp gram (chickpea) flour

200g tinned chopped tomatoes

2 tsp Kashmiri chilli powder

½ tsp ground turmeric

1 tsp ground cinnamon

2 tsp sugar

1¼ tsp salt

50ml just-boiled water

Small handful of coriander, to garnish

Directions

1

Set a medium saucepan over medium-low heat and warm the oil. Add the bay leaf, cumin seeds, carom seeds, asafoetida and gram flour. Cook for 2-3 minutes until the gram flour smells nutty and the mixture darkens to an almond-meal colour.

2

Add the tomatoes, chilli powder, turmeric, cinnamon, sugar and salt. Cook until it reaches a sauce-like consistency, about a minute.

3

Add the chickpeas and all their bean stock, along with the just-boiled water. Stir well and bring to the boil. Cover with a tight-fitting lid and simmer for 15 minutes.

4

Garnish with chopped coriander, if using, and serve.

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