Chana Masala

Ingredients

• 1cup chickpeas, soaked overnight
• 4tbspns oil
• 2 med onions, finely chopped
• 2 med tomatoes, finely chopped
• 1 long green chilli deseeded, chopped
• 1/2 cup loosely packed chopped coriander
• 1 cup loosely packed, roughly sliced spinach
• 1 – 1.5inch ginger sliced or grated
• 2tspn coriander powder
• 1tspn hot paprika (optional)
• 4tspn chana masala (curry powder as an alternative)
• 1tspn kasuri methi
• 1tspn Salt + to taste
• 1tbspn plain flour, 1tbspn water

Method

1. Heat oil. Add the onions and a pinch of salt, fry on low flame till onions turn red
2. Add ginger and saute for a coupe of mins.
3. Add chopped tomatoes and fry for 2-3mins until mush
4. Add all powdered spices, chilli and kasuri methi. Cook for around 10mins till raw taste of spices is gone.
5. Add chickpeas, 3-4cups of boiling water. Bring to a boil, cover and cook for 45mins.
6. Uncover, add water to adjust consistency as per your liking. Adjust salt.
7. To thicken curry either
   1. Mix flour with water to form a paste and slowly add to pot while stirring continuously.  OR
   2. Take out 1/4 cup of chickpeas, mash them up and add it back to the pot.
8. Cook for another 10-15mins till chickpeas are cooked
9. Turn off the gas. Add spinach and coriander. stir through. Rest for 10mins till spinach is wilted.