Chana Masala – Mild
What you need
1tblsp ghee, butter, clarified butter (or a couple of splashes of oil)
450g or 1 big onion, chopped up into a rough dice
60g or 2 fat inches of ginger, grated or whizzed
4 cloves of garlic, finely chopped or whizzed
1 packet of GREEN SAFFRON CHANA MASALA mix
1 tin chopped tomatoes
1 tin chickpeas
A couple of tsp of GREEN SAFFRON Garam Masala (optional)
How to make it
- 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 chickpeas in a sieve. Discard the salty water from the chickpeas – you’re not going to need it. Pour the chickpeas and chopped tomatoes into the pan, turn up the heat and gently stir.
- Heat the mixture until it just starts to bubble, then turn down the heat 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!
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…..
Why not try
This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!