Chana masala

BBC Good Food - - Easiest Ever -

SERVES 6-8 PREP 15 mins COOK 35 mins G V EASY 800g canned chick­peas or 720g jar gi­ant chick­peas 3 onions, quar­tered

3 gar­lic cloves

5cm piece of gin­ger

2-3 green chill­ies, roughly chopped (see p39)

11/2 tbsp ghee

1/2 tsp each ground co­rian­der, ground cumin, chilli pow­der (Kash­miri if pos­si­ble)

1 tsp each turmeric and garam masala

11/2 tsp am­choor pow­der (see p39, op­tional)

3 medium toma­toes (around 300g), roughly chopped, or 400g can chopped toma­toes 1 lemon, juiced

1/2 small pack co­rian­der leaves. to serve

Drain the chick­peas, add to a large pan with 400ml of wa­ter and sea­son. Bring to the boil, then turn off the heat and set aside to al­low the chick­pea flavour to in­fuse the wa­ter.

Blitz the onions with the gar­lic, gin­ger and green chill­ies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, un­til soft­ened.

Stir in the spices, and cook for 3 more mins, adding a splash of the chick­pea wa­ter to stop them stick­ing to bot­tom of the pan. Add the toma­toes and an­other splash of wa­ter and cook for 5 mins, squish­ing the toma­toes with a spoon as they soften. Tip in the chick­peas, along with their cook­ing wa­ter. Cook for 10 mins. Sea­son well, add the lemon juice, and a splash of wa­ter if you like a looser curry. Scat­ter with the co­rian­der , to serve.

GOOD TO KNOW low fat • 2 of 5-a-day • good for you • gluten free

PER SERV­ING (8) 140 kcals • fat 5g • sat­u­rates 2g • carbs 15g • sug­ars 5g • fi­bre 5g • pro­tein 6g

• salt 0.1g

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