chana masala

The Proper Chana Masala Recipe

Recipe by Indian Mart

2 Serves
30 mins
V
Veg
Easy
Mildly Spicy

Methods

1
Peel & finely dice the onion Peel & grate or crush the garlic & ginger Wash & Finely chop the coriander
2
Open & drain the can of chickpeas, pop to one side. Finely chop the green chilli
3
Large saucepan Add 2tbsp of oil Heat on low. Add the Cumin seed, Black Cardamom, Green Cardamom, Cloves, Cinnamon & Bay leaf. Cook for a couple of mins until the Cumin changes to a rich brown colour.
4
Add the Onion & half the salt, stir well & cook for 5mins until Onion softens. Add the Turmeric Powder, Garlic & Ginger and mix well for 2mins.
5
Add the Tinned Tomatoes, Chana Masala Powder, Green Chilli (if you prefer a milder spice then add half, or for little to no spice don't add) Stir thoroughly, allowing the tomatoes to soften approx 3mins.
6
Add the Red Chilli Powder (just add half for little to no spice) Add the rest of the salt to taste and the Chickpeas, mixing in gently so that the sauce fully coats the chickpeas.
7
Slowly pour in 50ml of water and stir. Add a further 50ml of water, stir and leave to simmer for 7 mins. Finally add the rest of the water, stir, pop the lid on & cook for 10mins.
8
You may wish to add an extra pinch of salt but try it first! Plate up & sprinkle with coriander.

Ingredients

1tsp
1
1
1tsp
1
1
2
1tsp
1
1tsp
1
400g
400g
1/2 tsp
handful
1
medium chunk

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