Chana, the Indian word for chickpeas, is one of the most popular pulses in Indian cookery. From the Punjab region it is a dry curry with a hint of sour. Our Chana Masala mix is a unique blend of cumin, black pepper, red chili, clove, brown & green cardamom, cinnamon, garlic and ginger.
You can add spinach, tomatoes, cauliflower or any other veg you have handy. Serve with naan, rice or chapatis.
Either 1 can of chickpeas (handy in a hurry) or 1 cup (250g) of dried chickpeas washed and soaked in water for 2 – 3 hours. If using dried, drain the chickpeas and boil for 2 – 3 hours until softened on a low heat.
1 small finely diced red onion or banana shallot
175g of butter/vegetable oil/ghee
3 tablespoons of Trimilawn Farm Chana masala mix
Once the chickpeas are softened add the jar of Chana masala spice and cook for 45 mins till the chickpeas take on a darker colour. Heat the oil/butter/ghee in a pan and add the onion and fry gently for 5 minutes. Add the chickpea mix and stir-fry for 10 mins till the gravy thickens and the oil separates from the chickpeas.
Garnish with rings of red onion, chopped green chillies and fresh coriander leaf.