Chickpea Curry
Chana Masala is a beloved North Indian dish, deeply rooted in Indian culinary traditions. The word “chana” refers to chickpeas, while “masala” denotes the blend of spices used to flavour the dish. This simple yet hearty dish is widely consumed across the Indian subcontinent and has become a staple in Indian restaurants worldwide and is a regular favourite in our household, especially on weekends when we enjoy it for breakfast alongside crispy bhatura.
Ingredients
- 2 Potatoes (300g)
- ½ Tsp Cumin Seeds
- 1 Onion
- 1 Tin Plum Tomatoes
- 7 Cloves of Garlic
- Large 5cm Knob Ginger
- 2 Tins Of Chickpeas (800 Net Weight) - I Used @Boldbeanco
- 1 Tsp Salt
- 3 Tsp Chilli Powder
- 2 Tsp Ground Cumin
- 2 Tsp Ground Coriander
- ½ Tsp Turmeric
- 1 Tsp Garam Masala
- Large Handful of Coriander
Step 1
Peel and chop the potatoes into small pieces, then boil until tender. Blitz the onion, garlic, and ginger until smooth.
Step 2
Heat a generous amount of oil in a pan and fry the cumin seeds until they start to sizzle. Add the onions and cook for 5 minutes, or until they turn lightly golden. Make a slit in the chillies and add them to the pan.
Step 3
Add the tomatoes and spices (excluding the garam masala) and cook for 15 minutes, or until the oil begins to separate from the base.
Step 4
Add the chickpeas with their liquid and the potatoes, then mix well. Bring the mixture to a simmer, and if needed, mash some of the potatoes against the side of the pan to thicken the sauce. Finish with the coriander and garam masala, then serve.
