Home2015 CoursesProductsIrish Wild FlowersPlanning your herb gardenRecipesServicesImage GalleryContact UsForum
Simple Herb SuppersOils and PreservesBath and BeautyKitchen SpicesKitchen HerbsCurry MasalasIndian BanquetRick Stein - Rocky's Chicken KormaRick Stein - Cod CurryChana Masala
Chana Masala

Chana Masala

 

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.

 

Ingredients

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.

 

 

 

 



Home2015 CoursesProductsIrish Wild FlowersPlanning your herb gardenRecipesServicesImage GalleryContact UsForum