CHANA MASALA CURRY [CHICKPEA CURRY]
A delicious vegetarian side dish, high in protein and full of flavour 🌽🥬🥑🥦
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DIRECTIONS
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Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chilli.
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Heat the oil in a saucepan over a medium heat and add the mustard seeds, when they start crackling add the asafoetida. Stir in the onions and fry until for 2-3 minutes.
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Add the tinned tomatoes, then cook for another five minutes before adding the ginger, garlic, green chilli, chilli powder, dhana jeera, sugar, and a pinch of salt. Keep stirring and cook for further five minutes.
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Sir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5-7 minutes.
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Finely chop the coriander then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.
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INGREDIENTS
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Garam masala x 1/2 Tsp
Coriander x Bunch
Onion x2
Chickpeas x 400g Can
Green chilli x 2
Sunflower oil x 2 Tbsp
Mustard seeds x 1 Tsp
Asafoetida x 1 Tsp
Tinned tomatoes x 200g
Chilli powder x 1 Tsp
Turmeric x 1 Tsp
Dhana jeera x 1 Tsp
Sugar x 1 Tsp