Ingredients
1 tblsp ghee , butter, clarified butter (or a couple of splashes of oil)
1 big onion, chopped up into a rough dice
2 fat inches of ginger, grated or whizzed
4 cloves of garlic, finely chopped or whizzed
1 pkt of Green Saffron Chana Masala mix
1 tin chopped tomatoes
1 tin chick peas
A couple of tsp of Green Saffron Garam Masala (optional)
Method
- Put the ghee (butter or oil) into a heavy bottomed saucepan or casserole dish and heat on a medium flame (temperature).
- Add the onion, ginger, garlic and sweat gently on a low heat until the onions have softened and the garlic gives off its gorgeous fragrance. Try not to colour the garlic, as this will give it and the end dish a bitter flavour.
- Add the packet of Green Saffron Chana Masala mix and stir for a couple of minutes to combine all the flavours. It may look a bit dry at this stage, but don’t worry…it’s all good!
- Open the tins, drain the chick peas in a sieve. Discard the salty water from the chick peas – you’re not going to need it. Pour the chick peas and chopped tomatoes into the pan, turn up the heat and gently stir.
- Heat the mixture until it just starts to bubble, then turn the heat down and simmer for a few minutes, 5 or 10 minutes will do.
- Then, turn the heat off, sprinkle with Green Saffron Garam Masala and serve immediately…..simple!
Serving suggestion:
Serve with loads of steaming, fluffy Indian Basmati Rice as part of an Indian meal, or serve by itself with a couple of chapattis and riata…..
