Channa masala recipe
This is a wonderful recipe to make when you want to cook cheaply but eat healthily. If you don’t have the spices to hand then just add more garam masala powder to add more flavour.
This recipe will cost you less than £5 to make.
'Asafoetida' is an extremely pungent spice extracted from a plant of the giant fennel family. Just leave it out if it's not readily available to you.
Ingredients
- 1 tbsp vegetable oil
- 0.25 tsp black mustard seeds
- 0.5 tsp cumin seeds
- 1 pinch of asafoetida/hing (optional
- 1 spring onion, finely sliced
- 1 clove garlic, finely chopped
- 0.5 teaspoon ginger, finely chopped
- 1 green chilli, finely sliced (optional)
- 1 small tomato, chopped
- 1 tsp garam masala powder
- 150 g cooked chickpeas, drained and washed if in brine
- 0.5 tbsp fresh coriander, chopped
- 1 pinch salt, to taste
- 1 tbsp vegetable oil
- 0.25 tsp black mustard seeds
- 0.5 tsp cumin seeds
- 1 pinch of asafoetida/hing (optional
- 1 spring onion, finely sliced
- 1 clove garlic, finely chopped
- 0.5 teaspoon ginger, finely chopped
- 1 green chilli, finely sliced (optional)
- 1 small tomato, chopped
- 1 tsp garam masala powder
- 5.3 oz cooked chickpeas, drained and washed if in brine
- 0.5 tbsp fresh coriander, chopped
- 1 pinch salt, to taste
- 1 tbsp vegetable oil
- 0.25 tsp black mustard seeds
- 0.5 tsp cumin seeds
- 1 pinch of asafoetida/hing (optional
- 1 spring onion, finely sliced
- 1 clove garlic, finely chopped
- 0.5 teaspoon ginger, finely chopped
- 1 green chilli, finely sliced (optional)
- 1 small tomato, chopped
- 1 tsp garam masala powder
- 5.3 oz cooked chickpeas, drained and washed if in brine
- 0.5 tbsp fresh coriander, chopped
- 1 pinch salt, to taste
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 1
Step-by-step
- Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
- When the seeds starts sizzling add the spring onions, garlic, ginger and chilli (if using).
- Sauté for 1 minute before adding the tomatoes and garam masala. Sprinkle in a little water to prevent the masala from burning.
- Stir well and after a few minutes stir in the drained chickpeas. Add around 50 ml of water.
- Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
- Taste and adjust the seasoning with salt.
- Finally stir through the coriander and serve with your favourite bread.
Anajali's recipe supports the Fredericks Foundation's annual fundraiser ‘Trading Places’, which challenges Britons to live on £71 a week (a single person’s current Jobseekers Allowance) from March 1.
Participants are being asked to donate the equivalent £71 allowance to Fredericks Foundation either through personal donation and/or through sponsorship. Sign up here or make a donation here.
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