Chana Masala

also called chole · channa masala · chickpea curry

The table

1 large(finely chopped)yellow onionfrybloomsimmer until jammyfold in, simmer 15 min
4 cloves(grated)garlic
1 Tbs(grated)fresh ginger
3 Tbsghee
2 tspground coriander
2 tspground cumin
1 tsp(dried mango powder)amchur
1 tspgaram masala
14 oz(400 g)crushed tomatoes
2 cups(400 g; soaked overnight)dried chickpeassimmer 1 1/2 hr until tender
6 cups(1.4 L)water
1 Tbskosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

1fry

2bloom

goes in with what step 1 made

3simmer until jammy

goes in with what step 2 made

4simmer 1 1/2 hr until tender

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 45 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr.

  1. simmer 1 1/2 hr until tender

    1 hr 30 minwalk away(read off the step)from the start

  2. fry

    not timedfrom the start

  3. bloom

    not timedfrom the start

  4. simmer until jammy

    not timedfrom the start

  5. fold in, simmer 15 min

    15 minwalk away(read off the step)1 hr 30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

Goes with

See how it is written
>> title: Chana Masala
>> category: Stews & Braises
>> tags: chickpeas, indian, vegetarian, tomato, curry
>> counters: Curry House
>> aka: chole, channa masala, chickpea curry
>> pairs-with: naan
>> servings: 6
>> time: 2 hr
>> step.1: simmer 1 1/2 hr until tender
>> step.4: simmer until jammy
>> step.5: fold in, simmer 15 min

Simmer @dried chickpeas{2%cup}(400 g; soaked overnight), @water{6%cup}(1.4 L), @kosher salt{1%Tbs} for ~{90%min}.

Fry @yellow onion{1%large}(finely chopped), @garlic{4%cloves}(grated), @fresh ginger{1%Tbs}(grated) in @ghee{3%Tbs}.

Bloom @ground coriander{2%tsp}, @ground cumin{2%tsp}, @amchur{1%tsp}(dried mango powder), @garam masala{1%tsp} in @&(~1)onion masala{}.

Simmer @&(~1)masala{} with @crushed tomatoes{14%oz}(400 g) until jammy.

Fold @&(~4)cooked chickpeas{} into @&(~1)tomato masala{} with a cup of their cooking liquid for ~{15%min}.