Traditional Indian Chana Masala Curry
Ingredients
- 2 tbsp / 30 ml olive oil
- 2-3 garlic cloves, finely chopped
- 1 large onion, finely sliced
- 5 tsp of finely grated ginger
- 1-1.5 tsp salt
- 2 tsp ground coriander
- 1-1.5 tsp hot chili powder (adjust to your liking)
- 4 tsp ground cumin
- 1.5 tsp ground turmeric
- 2 tsp garam masala
- 5 cups cooked chickpeas
- 2 x 400g tins of plum tomatoes
- 2 tsp sugar (especially if tinned tomatoes contain citric acid)
- cooked basmati rice, to serve
- fresh coriander, to serve
Preparation
Heat the olive oil in a large pot over medium heat.
Add the chopped garlic, sliced onion, and grated ginger, and sauté until the onion is soft and translucent.
Stir in the salt, ground coriander, hot chili powder, ground cumin, ground turmeric, and garam masala, cooking for a minute until fragrant.
Add the plum tomatoes and sugar, breaking up the tomatoes with a spoon, and simmer for a few minutes.
Mix in the cooked chickpeas and enough water to achieve desired consistency, then simmer until the flavors meld and the sauce thickens.
Serve hot with cooked basmati rice and garnish with fresh coriander.
Notes
Adjust the amount of chili powder based on personal heat preference.
Add sugar if the tinned tomatoes are acidic to balance the flavors.
