Easy Chana Masala
Serves 2
Directions
- 1Add 2 teaspoon of oil.
- 2Fry your cumin seeds.
- 3Add onion, garlic and ginger.
- 4Cook it on medium heat.
- 5Add a splash of water to help it cook because we're using less oil.
- 6Add your tomato puree.
- 7Then add your spices.
- 8Add crushed black pepper and salt to taste.
- 9Mix everything together and cook your masala really well until the moisture has gone and it's mushy mushy.
- 10Then add your tin of chickpea with the water.
- 11Add additional half cup of water and half teaspoon of dry fenugreek.
- 12Cover it top for 5-10 minutes until your chickpeas are nice and soft and your curry is shiny shiny.
- 13Add chopped coriander to the garden.
- 14Don't eat it with a bloody spoon.
Ingredients
- 2 tsp extra virgin olive oil
- 1 tsp cumin seeds
- 400 g chickpeas with water
- 240 g chickpeas drained
- 1 large onions
- 3 small tomatoes grind to make purée
- 1 tbls garlic grated or paste
- 1 tbls ginger grated or paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 0.5 tsp garam masala
- 1 tbls Kashmiri chilli powder
- 0.25 tsp tumeric powder
- 1 tsp black pepper crushed
- 0.5 tsp dried fenugreek leaves
- 0.5 tsp salt
- chopped coriander
- 0.5 cup water
Equipment
panwooden spoon
Tips
- Eat it like white people with the bloody spoon.
- Stop thinking.
- You're killing your bloody brain cells
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