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Author Notes: Chana masala is one of my favourite Indian dishes. And I’ve been enjoying it even more with my trusted cast iron pan in tow. I know there are a lot of recipes for chana masala out there, so why does the interwebs need another one? Well, this one is the only one you’ll need and it’s so easy, you can whip it up on a weeknight after a long day. It’s a dish I’ve had on rotation every week lately for that very reason. It’s also harder for me to order this at an Indian restaurant now that I have making it at home down pat. I don’t feel heavy or lethargic after my homemade version. —Alannah | Kale Mary
- 1 brown onion, diced
- 2-inch piece ginger, sliced into matchsticks
- 3 garlic cloves, diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon pink salt
- 1/2-1/4 teaspoons ground chilli powder
- 1/4 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 4-5 large tomatoes, roughly chopped
- 1/2 cup filtered water
- 2 BPA-free tins of organic chickpeas
- 1 tablespoon fenugreek seeds
- 1 teaspoon garam masala
- 1/2 teaspoon amchoor (dried mango powder - you can use lemon juice in place of this)
- Cook the diced onion in a pan over a medium heat. Once starting to caramelise, add ginger and garlic, and cook a further 3 minutes.
- Add coriander, cumin, salt, chilli, turmeric and tomato paste, and cook until everything is mixed into the tomato paste and spices become fragrant.
- Add tomatoes and 1/2 cup of water. Cook for 5 mins before adding the chickpeas.
- Cook for 15 minutes, stirring occasionally, then add fenugreek, garam masala and amchoor, and cook a further 10 minutes.
- Remove from heat and serve with cooked basmati rice and chutney.