Amritsari chana masala

SERVES 4-5 5tbsp vegetable oil

1 onion, finely chopped 2 medium-large tomatoes, quartered

18g fresh ginger, finely grated (peeled weight)

4 large garlic cloves, peeled and finely chopped or grated

½tsp ground turmeric

1tsp ground cumin

1tbsp ground coriander

¼-½tsp chilli powder, or to taste 1½tsp garam masala (see recipe, right)

1tsp cumin seeds

2 x 400g cans of chickpeas, drained and rinsed

¼tsp dried pomegranate powder or tamarind paste handful coriander, chopped

To serve knob unsalted butter small knob ginger, peeled and cut into julienne red onion, peeled and finely chopped In a large saucepan, heat the oil and add the onion and a little salt then cook until it has browned on the edges. Meanwhile, blend the tomatoes with a little water until they are smooth.

Add the ginger and garlic to the cooked onion and sauté for 1 minute or until they are just colouring. Add the ground turmeric, cumin, coriander, chilli powder and garam masala and cook for 20-30 seconds before adding the tomatoes.

Cook over a medium heat, stirring occasionally, for about 15 minutes until the oil is released into the pan.

Meanwhile, toast the cumin seeds in a small pan, stirring often, until they have darkened and smell aromatic, around 40 seconds. Grind to a fine powder and add to the pan. Add the chickpeas and a little more salt and stir well.

Pour in enough boiling water to come to the top of the chickpeas then bring to a simmer and cook for a few minutes.

Taste and add the dried pomegranate powder or tamarind paste: you will need less if your tomatoes were sour or more if they were sweet.

Finish with the chopped coriander, taste and adjust the seasoning. Serve with a small knob of butter, the ginger and a scattering of red onion.