Masala Wala's Channa Masala

Channa Masala

2 tbsp vegetable oil

1tbsp cumin seeds

Garlic (to taste - approx half to one bulb) (finely blended)

2-3cm chunk ginger (finely blended)

2 white onions (finely blended)

1 cinnamon stick 

1 tbsp crushed coriander seeds 

1 tsp chilli powder (you can add more or less to taste)

1 tbsp curry powder 

1 tbsp garam masala 

1 tsp ground turmeric powder 

Salt to taste 

2 x 400g tins chopped tomatoes 

2 tbsp tomato paste 

Chickpeas (2 x normal sized tins or equivalent amount pre-soaked & cooked)

Fresh coriander to garnish

Toast the cumin seeds in the oil until fragrant. Add the garlic & ginger and fry then add the blended onion. Cooked until well browned (can take 10 minutes or so, don’t rush!) then add all the remaining spices and fry until fragrant (you don’t want the spices to be raw!). Add the tomato paste & chopped tomatoes and bring to the boil then simmer for 10-15 mins. Add the chickpeas and stir to combine. Garnish with the coriander and serve with rice or alongside other curries!

Listen to the experts making this delicious recipe in Episode 1.