How To Make Chana Masala
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How To Make Chana Masala
In thi easy to follow cookery guide, expert chef Ren Patel shows you how to make chana masala. This tasty and spicy chickpea curry can be served as a side dish alongside meat, or as a vegetarian main course.
- Prep:
- 5m
- Cook:
- 20m
- Total:
- 25m
- Serves:
- 2
Ingredients
- 4 tbsp Sunflower Oil
- 1 1/2 tbsp Black Mustard Seeds
- 1 Onion, sliced
- 1/2 Tube of Tomato Puree
- 1 cups (250ml) Warm Water
- 1 1/2 tsp Garam Masala
- 1 1/2 tsp Tumeric
- 4 Cloves of Garlic
- Salt
- 1 tsp Chilli and Ginger Paste
- 1 tsp Tamarind
- Coriander
- 1 1/2 tsp Cumin Powder
- 1 1/2 tsp Coriander Powder
Step 1: Fry
Add enough oil to coat the bottom of a pan and heat until sizzling. Add the black mustard seeds and wait until they stop popping, then add the onion and stir fry on a high heat for a couple of minutes until browned.
Step 2: Sauce Stage
Add the tomato puree and a cup of warm water. Add in the ground spices and about four cloves of crushed garlic. Also add salt, chilli and ginger paste, some jaggery nad some tamarind paste.
Step 3: Add the Chickpeas
Add the cooked chickpeas from a drained can. Add drops of extra water if the mixture looks too dry. Then mix and heat through for about 10 minutes.
Step 4: Serve
Add some fresh chopped coriander. Spoon into a serving dish and garnish with more coriander if desired.