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As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.
Ingredients:
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 3 tbsp oil
  • 2 small cooking onions (finely chopped)
  • 12g garlic (pulped)
  • 12g ginger (pulped)
  • 1 green finger chilli (chopped)
  • 400g can chopped tomatoes
  • 1 400g can chick peas
  • 1 400g can brown chickpeas (kala chana)
  • 1 cup (250ml) water
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • salt
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • chopped fresh coriander
Method:
  1. In a hot pan dry fry the coriander & cumin seed for a minute, remove  from the heat and grind in a pestle & mortar. Put to one side
  2. Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.
  3. Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.
  4. Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins
  5. Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice
  6. Decorate with freshly chopped coriander & serve.
Serve with rice or bread as a main course or as a side dish. Enjoy!
Serves 4

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