Chana masala is a popular North Indian dish made with chickpeas (chana) cooked in a spicy and tomato-based sauce. It's a staple in many Indian households and is enjoyed with Chapatti or Rice.

Ingredients (Serves 4)

• 3 tbsp Oil
• 1 tsp Cumin Seeds
• 1 Onion, diced
• 6 cloves Garlic, crushed
• 1 inch Ginger, crushed
• 1 Green Chilli, sliced
• 1 1/2 tsp Coriander Powder
• 1 1/2 tsp Cumin Powder
• 1 tsp Kashmiri Chilli Powder
• 1/2 tsp Cayenne Pepper
• 1/4 tsp Turmeric Powder
• 1 1/4 tsp Salt
• 1/2 tsp Garam Masala Powder
• 400g pureed Tomato tin
• 2 x 400g Chickpea tins

Instructions

1. Heat a pot over medium heat and add the Oil and Cumin Seeds.
2. Once they sizzle, add the Onions and saute till golden brown.
3. Stir in the Garlic, Ginger, and Green Chilli.
4. Cook for 1 minute, then add the remaining Spices.
5. Add a splash of Water and cook for 2-3 minutes over medium high heat.
6. Pour in the Tomatoes. Bring to a simmer. Turn the heat down and cook covered for 15 minutes.
7. Add the Chickpeas and cook covered on low for 10 minutes.
8. Use a wooden spoon to slightly crush some of the Chickpeas. Sauté for another 2 more minutes.

Storage

Store leftovers in an airtight container for up to 5 days un the fridge.

Variations

Add a tbsp of Roohts Tandoori Seasoning.

Products used

• Roohts Salt
• Roohts Cayenne Pepper
• Roohts Masala Dabba (Spice Box)