Chana Masala

Heat the oil in a wide heavy pan over medium heat.

Add the onions and cook for 15-18 minutes, stirring often, until they are genuinely brown rather than merely soft.

Add the garlic, ginger and chillies and cook for 2 minutes.

Stir in the cumin, coriander, turmeric and chilli powder and cook for 30 seconds, until fragrant.

Tip in the tomatoes and cook for 8-10 minutes, pressing them against the side of the pan, until the oil separates and pools at the edges.

Add the chickpeas and 300ml water and stir well.

Simmer uncovered for 15 minutes, until the sauce clings to the chickpeas rather than sitting under them.

Crush a few chickpeas against the side of the pan with the back of a spoon to thicken the sauce.

Stir in the amchur, the garam masala and the salt.

Taste and correct the sourness and salt together, since one hides the other.

Scatter the coriander over and serve.