Chana Masala
Serves 4
Ingredients
Method
200 g. Chickpeas (soaked Overnight And Boiled)
1 Onion (finely Chopped)
2 Tomatoes (pureed)
10 g. Ginger (minced)
10 g. Garlic (minced)
5 g. Chana Masala Powder
2 g. Turmeric Powder
2 g. Red Chili Powder
30 ml. Vegetable Oil
½ tsp. Salt To Taste
2 tbsp. Fresh Coriander For Garnish
Heat oil in a pan, add onions, ginger, and garlic, and cook until onions are golden.
Add tomato puree, chana masala powder, turmeric, chili powder, and salt. Cook until oil separates.
Add the boiled chickpeas and enough water to cover, simmer until the curry has thickened.
Garnish with fresh coriander before serving.