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How to Prepare this Chana Masala
1. Put the ghee (butter or oil) into a heavy bottomed saucepan
or casserole dish and heat on a medium flame (temperature).
2. 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.
3. Add this packet of Green Saffron spice 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!
4. 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.
5. Heat the mixture until it just starts to bubble, then turn the
heat down and simmer for a few minutes, 5 or 10 mins will do.
6. Turn the heat off and if you want, sprinkle with Green Saffron
Garam Masala and serve immediately… simple!
Delicious when served 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.
