Chana Masala is delicious as a main meal, but is also great as a side dish or as part of a
Thali.
In Indian cuisine, tomato puree and water are often used to create the sauce, but I like to use half a tin of tomatoes and chickpea cooking liquid or vegetable stock.
If you buy jarred chickpeas (and believe me, they are worth paying that little bit more for), then use the liquid that comes in the jar. It's a game changer!
Check out my Instagram reel and see how I make it!
4 tablespoons of vegetable oil
1 large white onion
1 green chilli
2-3 teaspoons of fresh ginger
3 large cloves of garlic
1 teaspoon of turmeric
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 teaspoons of garam masala
1 teaspoon of chilli
400g of cooked chickpeas
400g tin of finely chopped tomatoes OR
200g chopped tomatoes and the jarred chickpea cooking liquid
Salt to taste
Fresh coriander to garnish
- Peel and dice the onion.
- Peel and grate the garlic and ginger.
- Remove the seeds from the chilli and finely dice.
- Drain the chickpeas if using tinned.
- Heat 2 tablespoons of vegetable oil in a large lidded pan over a medium heat.
- Once the oil is hot , add the onion and ground cumin and sauté the onion until it becomes translucent, (adding more oil to the pan as needed).
- Add the garlic, ginger, dry spices (except the garam masala), green chilli and salt. Fry for 1-2 minutes, being careful not to burn the spices.
- Add the tomatoes and chickpeas, season well and stir to combine.
- Bring to a rolling simmer (almost boiling), then reduce the heat and cook for 20 minutes until the sauce has thickened.
- Remove from the heat and stir in the garam masala.
- Leave to cool slightly before serving.
- Garnish with the chopped coriander leaves.
