Chana masala

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 2 approximately 425 g tins chickpeas, drained
• 2 tbsp oil
• 2 large chopped onions
• 1 tbsp ginger-garlic paste
• 3 large chopped tomatoes
• 3/4 tsp salt
• 1/4 tsp turmeric
• 1 1/2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 2 tsp ground coriander and 1/2 tsp cumin
• 420 ml water
• 1 tsp dried fenugreek
• 2 tbsp fresh coriander

Step-by-step method

1. Drain and rinse chickpeas; chop onions and tomatoes.
2. Heat oil and fry onions until golden.
3. Add ginger-garlic paste for 1 minute, then tomato and salt; cook until softened.
4. Stir in ground spices for 3 minutes; add chickpeas and water.
5. Cover and simmer for 15 minutes; adjust consistency and finish with fenugreek and coriander.