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!
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.