Cooking

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Chana Masala Recipe & Instructions

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 tablespoon garam masala
  • 2 garlic cloves, crushed
  • 5cm/2in piece fresh root ginger, peeled
  • 2 green chillies, very finely chopped
  • 2 x 400g tins chickpeas, drained
  • 1 x 400g tin chopped tomatoes
  • 1 tablespoon tomato purée
  • Pinch salt, to taste
  1. Heat the oil in a medium pan, add the onion and cook for 5–8 minutes, until soft and translucent.
  2. Add the garlic, ginger and chillies. Cook over a low heat for 3–5 minutes until fragrant.
  3. Add the garam masala and cook for two minutes.
  4. Add the chickpeas and tomato purée; cook for one minute.
  5. Add the tin of tomatoes; bring to a boil. Reduce the heat and simmer uncovered for 20 minutes, until reduced to the consistency of thick soup. If it’s too thick, add a splash of water.
  6. Remove from the heat, taste, and salt to taste.

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