Chana Masala
A short home-style guide to Chana Masala. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chickpeas (Chanay)No chickpeas? Use rajma or boiled lobia.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
- Tomato (Tamatar)No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Fry onion and tomato with masalas into a thick base.
- Add boiled chickpeas and a little water, simmer 15 minutes, mashing a few to thicken.