Description

INGREDIENTS 

• 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

Step 1:  

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.

Step 2:  

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.

Step 3: 

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.

To Serve:

Sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice or your favourite Indian bread.