Chana masala goes well with any Indian flatbread, and can also be served with Western bread or even plain boiled rice.
- 2 tins chickpeas
- 1 large tomato, chopped
- 1 tsp ginger paste
- 1 tsp chopped green chilli
- 2½ tbsp vegetable oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- ½ tsp turmeric
- ½ tsp red chilli powder
- 1 tsp salt
- ¼ tsp garam masala
- 1 tsp chopped coriander
- thinly sliced tomato or onion, to garnish
- 1 lemon, quartered, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Drain chickpeas and wash well.
2. Blend the tomatoes, green chillies and ginger to make a puree.
3. Heat oil in a saucepan over medium heat. Test the heat by adding 1 cumin seed; if seed cracks right away, oil is ready. Add cumin seeds.
4. Add tomato puree, ground coriander, turmeric, and red chilli powder. Cook for 4 minutes, or until tomato mixture separates from oil and reduces by half.
5. Add chickpeas, salt and 1 cup water. Cover and cook for 7–8 minutes.
6. Press chickpeas with a spatula to soften. Add more water as needed to keep gravy consistency to your liking.
7. Reduce heat to low and cook for another 5 minutes.
8. Add the garam masala and coriander. Cook for another 1 minute.
9. Garnish with tomato or onion and lemon wedges.