Chana masala curry is a very commonly prepared dish in north India made with white chickpeas or Chana. You can serve this dish with roti or chapatti.
- 2 onions, roughly chopped
- 3 cloves garlic, roughly chopped
- a thumb-sized piece ginger, roughly chopped
- 2 tbsp vegetable oil
- 2 tsp black mustard seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 400g tin chopped tomatoes
- drained and rinsed chickpeas 2 x 400g tins
- ½ tsp garam masala
- ½ lemon, juiced
- a small bunch coriander, chopped to serve roti or rice
- Put the onions, garlic, and ginger into a food processor and whizz to a smooth purée (add a splash of water if needed). Heat the vegetable oil in a large pan and fry the mustard seeds until they begin to pop, then add the spices and cook for 1 minute.
- Tip in the purée with a little seasoning and cook gently for 15 minutes until it darkens and thickens, then add the tomatoes and chickpeas. Simmer for another 15 minutes until thickened, then season and stir in the garam masala, lemon juice, coriander, and a splash of boiling water to loosen, if needed. Spoon into bowls and serve with roti (try our step-by-step recipe here) or rice.