Project Spice

As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.

• 1 tsp coriander seed
• 1 tsp cumin seed
• 3 tbsp oil
• 2 small cooking onions (finely chopped)
• 12g garlic (pulped)
• 12g ginger (pulped)
• 1 green finger chilli (chopped)
• 400g can chopped tomatoes
• 1 400g can chick peas
• 1 400g can brown chickpeas (kala chana)
• 1 cup (250ml) water
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp chilli powder
• salt
• ½ tsp garam masala
• 1 tbsp lemon juice
• chopped fresh coriander

1. In a hot pan dry fry the coriander & cumin seed for a minute, remove  from the heat and grind in a pestle & mortar. Put to one side
2. Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.
3. Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.
4. Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins
5. Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice
6. Decorate with freshly chopped coriander & serve.

Serve with rice or bread as a main course or as a side dish. Enjoy!