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Chana masala

Ingredients :

800g canned chickpeas or 720g jar giant chickpeas

3 onions, quartered

3 garlic cloves

5cm piece of ginger

2-3 green chillies, roughly chopped

1½ tbsp ghee

½ tsp ground coriander

½ tsp ground cumin

½ tsp chilli powder (Kashmiri if possible)

1 tsp turmeric

1 tsp garam masala

1 ½ tsp amchoor powder (optional)

3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes

1 lemon, juiced

½ small pack coriander leaves, to serve

Method :

Step 1

Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

Step 2

Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.

Step 3

Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

Source: bbc.co.uk/food/cuisines/indian

Serves : 4-6

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal