Chana Masala is a really easy to make Indian Curry. Channa, or chickpeas, are a good source of protein , zinc, folate, vitamin E, potassium , dietary fibre & iron. Most of their fibre is soluble fibre, which helps in lowering cholesterol and stabilizing blood sugar.
In this recipe I use tinned chickpeas, which are already cooked. These are added to freshly ground spices, onion and tomato to make a tangy and pleasantly spicy curry, which makes a great side dish for chapatis, rotis, or to accompany a main course.
Ingredients:
2 onions, chopped
1-2 firm, ripe tomatoes, skinned and deseeded
1-2 green chillies, deseeded
10ml garlic and ginger paste
30ml ghee
2.5ml cumin seeds
3-4 bay leaves
5ml ground coriander powder
2.5ml turmeric
2.5ml dry mango powder
2.5ml chilli powder
2.5ml salt
5ml garam masala powder
1 x 400g can of chickpeas, washed and drained
chopped fresh dhania leaves to garnish (coriander or cilantro)
Method:
Place the onion, tomato, green chillies and ginger garlic paste into a food processor or blender and blend to a paste.
Heat the ghee in a frying pan and add the cumin seeds. Fry the seeds until the begin to jump and give off a delicate aroma. Add the bay leaves and fry gently for about 30 seconds, then add the tomato and onion paste. Fry gently until the mixture begins to go golden brown.
Add the ground coriander, turmeric, dried mango powder, chilli powder and salt and mix into the vegetables, frying for a minute or two to blend the flavours.
Add the garam masala and chana masala, mixing into the gravy and frying for about 5 minutes, stirring all the time. It may be necessary to add a little water if the mixture becomes dry or sticks to the pan. A thick gravy should now be formed.
Add the washed and drained chickpeas and simmer these in the gravy for 5-10 minutes to cook in the spicy flavours, stirring from time to time.
Transfer the chana masala to a serving dish and garnish with fresh chopped dhania (coriander or cilantro).
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