CHANA MASALA CURRY [CHICKPEA CURRY]

A delicious vegetarian side dish, high in protein and full of flavour 🌽🥬🥑🥦
 
DIRECTIONS
 
Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chilli.
 
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.
 
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.
 
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.
 
Finely chop the coriander then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.
 
INGREDIENTS
 
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

Leave a comment

Please note, comments must be approved before they are published