Chana masala is a North Indian dish in which the main ingredient is chickpeas. Mainly a vegetarian dish, chana masala can be eaten with rice or roti (chappati) as a main meal – or served as a side-dish with chicken or lamb for non-vegetarians. It is commonly sold by street vendors and eaten with a type of fried bread known as bhatura.
- 2 cans of chickpeas (rinse with water first)
- 1 can of chopped tomatoes
- 1 large onion chopped into long thin strips
- 3 medium potatoes, peeled and chopped into bite-sized chunks
- 2 – 3 tablespoons of vegetable oil
- chunks of garlic, ginger and green-chilli
- 2 teaspoons of salt
- 2 teaspoons of ground coriander
- 2 teaspoons of garam masala
- 1.5 teaspoons of turmeric
- chopped coriander for garnish
In a large pot heat the oil until hot. Then add the chopped onions and fry until golden brown. Add the chunks of pulped ginger, garlic and green chilli. Stir fry on medium heat. Pour in the can of tomatoes and cook for about 5 minutes on medium-to-high heat.
Thouroughly stir in the spices then add the potatoes and mix well. After the spices have coated the potatoes nicely, add 3 small glasses of water, cover and bring to boil. Let the masala simmer (on low) for around 20 minutes with the lid on. This will cook the potatoes and blend the flavours.
Check the potatoes to see if they’re soft, then add the chickpeas. Stir together and add another glass of water. Bring everything to a boil then turn the pot to simmer, keeping it partially covered. After 15 minutes of simmering, add the chopped coriander, simmer for 10 minutes more, then turn off the heat and let it stand for approximately 15 minutes. Enjoy!
Serve with basmati rice, naan, puri, or chapattis.
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