Chana masala is an Indian restaurant favourite of mine. Heck, I’ll eat basically anything with chickpeas, but there’s something about the simple rich spiciness that makes chana masala particularly good.
I’ve cooked it twice in five days now, because the first round didn’t quite nail it. For round two – which worked – I went back to a basic recipe, built around a very simple curry gravy. Then, predictably, I lost my keeping-it-simple nerve at the end, and threw in a load of paneer.
In my defence, paneer is pretty great.