Chana Masala
A beloved dish that is popular as a street food as it is in parties. Pairs well with with Rice and Rotis also often found to accompany Samosas and Onion bhajis, but the real classic pairing is with with Batorey which is a deep fried puffed up roti (recipe coming soon!).
Equipment
- deep pan
Ingredients
Spices & herbs
- 1.25 tsp Turmeric
- 1 tsp Cumin seeds
- 0.5 tbsp Salt
- 1.5 tsp Gharam masala
Rice, Grains and Pulses
- 250
grams Chickpeas
Fresh vegetables
- 4 wedges Garlic
- 3 Onions
- 2 medium potaotoes Cut into 1.5 inch chunks
- 1 Chilli
- 50 grams fresh ginger
Oils & fats
- 3 tbsp Ghee
Tins & jars
- 125 grams Tomato puree
Non commercial
- 1 litre Water
Instructions
Soak and prepare the Chickpeas
- Clean the chickpeas in a siv and pick out any dirts or stone.
- Add the chickpeas and the water into a deep pan. Cover with a lid and then let it rest overnight
- Soak overnight for at least 10 hours.
- Boil the Chickpeas for one hour or until they have softened.
Prepare the paste (Tadka)
- While the chickpeas are boiling we can start to prepare the paste.
- In a large frying pan. Add the Butter/Ghee into a pan and bring to a sizzle on a medium heat.
- Add the Cumin seeds, when they start to cackle, add the garlic.
- When the garlic starts to soften or to brown, add the onions followed by the salt.Heat on a low-medium heat.
- When the onions have started to brown, add the chillies.
- After a few minutes add the tomatoes, quickly followed by the the ginger and the turmeric.
- Cook for another 2-3 minutes approx. You know it will be ready when you see clear juices running to the side of the pan released by the onions.
Cook the Chickpeas
- With a large Siv, strain the chickpeas and add them into the paste. Let the water go to waste.Cook for another 5 minutes approx, stirring regularly into the tadka/paste.
- Add the water to the mix and boil again.
* You may like the sauce thicker or thinner, adjust the amount according to your preference. - Add the potatoes and cover the deep pan.
- Now simmer for at least another 20 mins approx, you will notice the sauce starting to get thicker.
- Add the gharam masala and stir it in.
- Simmer for another 5 minutes approx until the potatoes have become soft enough to eat.
- Garnish with the fresh Coriander.