South African Chana Masala
Chickpeas and potatoes simmered in a rich tomato gravy spiked with Durban mother-in-law masala.
A cosy blend of Indian tradition with bold South African flavours—especially thanks to that fiery mother-in-law masala. Plump chickpeas and tender potato chunks simmer in a deeply aromatic, whole-spice-infused tomato gravy until thick and hearty. It's warm, comforting, and pure soul food in a bowl!
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Heat the oil or ghee in a heavy pot or pressure pot over medium heat. Add the dried bay leaves, cinnamon sticks, green cardamom pods, and fennel seeds. Sauté for 1 minute until crackling and fragrant, then add the minced ginger and garlic, cooking for another minute.
- 2
Add the finely diced onions and 1 tsp salt. Sauté slowly over medium heat, stirring regularly, until the onions turn rich, soft, and deep golden brown—about 10 minutes.
- 3
Stir in the coarsely ground coriander seeds, turmeric powder, cumin powder, and 2 tsp mother-in-law masala for 30 seconds to bloom in the oil, then pour in the chopped (or blended) tomatoes. Simmer for 3 to 4 minutes until the tomatoes cook down and the oil begins to separate around the edges.
The rest of this recipe
There’s 10 more ingredients and 3 more steps to go.
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Ivana Sanshia’s note
Mother-in-Law Masala: This famous Durban spice blend is renowned for its intense red colour, roasted aroma, and bold kick of heat. If unavailable, substitute with an equal mix of garam masala, mild Kashmiri chilli powder, and a pinch of roasted cumin.
Mum’s note
Take the full 10 minutes to properly brown your onions! Rushing this step leaves raw onion water in the sauce. Golden, deeply caramelised onions are the secret foundation that gives South African curries their sweet undertone and deep mahogany colour.
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