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Suketa Mehta's Chana Masala

Method

 

  • Process the ginger and garlic with 1 tspn garam masala, the turmeric and 3 tbsp cold water until a paste is formed.
  • Heat the oil in a heavy-bottomed pot and cook the coriander and cumin seeds with the cardamom, cinnamon stick and dried chillies. Cook for about 3 mins to toast the spices, regularly stirring.
  • Then turn the heat down, add the onions and cook for about 8 mins until lightly coloured and tender, continually stirring.
  • Add the ginger paste, mix until well combined and briefly cook to toast.
  • Then add the tomatoes with the tamarind and chilli pastes, a little ground pepper, quite a bit of salt and ¼-½ cup cold water. Mix well and gently cook for about 15-20 mins until fairly thick and fragrant. Taste for seasoning.
  • Add the chickpeas with the lemon juice, coriander and remaining garam masala. Mix well and simmer to just warm through.
  • Serve in individual bowls with a good dollop of yoghurt on top and steamed rice on the side.

 

Ingredients

 

  • 2 tbsp grated fresh ginger
  • 8 garlic cloves, crushed
  • 2 tspn garam masala
  • 2 tspn ground turmeric
  • ¼ cup vegetable oil
  • 2 tspn coriander seeds
  • 1 tspn cumin seeds
  • 3 cardamom pods, smashed a little
  • 1 cinnamon stick, broken up
  • 2 small dried chillies, stems removed
  • 2 large onions, chopped
  • 1 can diced tomatoes
  • 1 heaped tbsp tamarind paste
  • 1 tbsp chilli paste
  • sea salt & freshly ground pepper
  • 3 cans chickpeas, drained & rinsed well
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh coriander
  • plain yoghurt

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm