Ingredients
Equipment
Method
- Assemble all ingredients.
To make the paste
- Add the sliced garlic, ginger, chili, salt and lemon juice to mortor and pestle or blender, blitz until smooth
To make the chana masala
- Add the oil to large frying pan or saucepan.
- Heat the pan, add the mustard and cumin seeds. Toast gently for 30 seconds until fragrant and the mustard seeds start popping.
- Add the finely diced onions and optional baking soda (this helps with the carmelisation)
- Stir well, after 3-4 minutes the onions should be a nice golden colour.
- Add the paste of garlic, ginger and chili followed by the turmeric, coriander, amchoor and garam masala.
- Cook our for 2-3 minutes gently, add a splash of water if it is looking a little dry.
- Next add the cherry tomato (cut them in half first so they cook down easily) and cook out for 3-4 minutes.
- Now, add the cooked chickpeas and water.
- Bring to a gentle boil, cover with a saucepan lid or tin foil to keep all the juicy flavour in the chana masaa.
- Cook out 'low & slow' for about 20-30 minutes, keep stirring regularly so the bottom does not catch.
To finish chana masala
- Season to taste with a little lemon juice, pink salt and chopped fresh coriander.
- Serve with rice or naan bread.
- Happy days, this is a fantastic recipe to add to your Arsenal!
Nutrition
Notes
Batch Cooking:
This is a fantastic recipe to make a large batch. It will taste even better the next day after the spices have had some time to relax and infuse. It will keep in the fridge for 3-4 days.
You can freeze this in portion sizes for up to 3 months. Then simply take out the night before and warm through.
