- 2-3 tbsp Sunflower Oil
- 1 Large Onion, grated (or finely chopped)
- 1 Green Chilli, split lengthwise and deseeded (add 1 more if hotter is preferred)
- 1½ tsp Salt (or to taste)
- 4 tsp Ginger Paste (or 30g of peeled ginger, finely chopped)
- 10 tsp Garlic Paste (or 10 large cloves of garlic, finely chopped)
- 4 tsp (9g) Our Amritsari Chana Masala Blend*
- 2 tbsp Water
- 1½ cups Passata (or Tinned Chopped Tomatoes)
- 2 tins Chickpeas (480g), drained
- ½ tsp Tamarind paste, or 1 tsp lime juice mixed with 1 tsp light brown sugar (optional)
- ¾ cup Water
- ½ tsp Garam Masala*
- 1 tbsp Fresh Coriander Leaves, chopped for garnishing Fresh Ginger, julienned for garnish
*Measurements refer to level measuring spoons
Heat the oil, fry the onions, green chilli, and salt for 3-4 minutes or until the onions are slightly brown. Then add the garlic, ginger, Our Amritsari Chana Masala and 2 tablespoons of water. Fry for a further 5-6 minutes on medium heat, or until the ghee separates from the masala paste.
Add the tomatoes, and stir for 3 minutes until they are fully blended in with the masala paste. Add the chickpeas and cook on low heat for 8 minutes whilst adding the ¾ cup of water, a little at a time.
For the slightly sour signature taste of this dish add the tamarind (or lime juice and brown sugar mixture), simmer for a further 10 minutes and then add half a teaspoon of Garam Masala. Stir well, and simmer with the lid on for a final 5 minutes.
Sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice or your favourite Indian bread.
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