This is a mildly curried side dish to serve alongside a meat or chicken curry, or can be served as a light vegetarian supper on it's own. Take care to use a mild chilli powder and add sparingly - you can always add more later, but you can't take it away! If you like hot food add a little chopped fresh red chilli or chilli flakes when frying off the spices. A little fresh coriander is delicious sprinkled over this Chana Masala just before serving.
Ingredients
- 2 onions, diced
- 2tbsp sunflower oil
- 3cm piece root ginger, grated
- 2 cloves garlic, crushed
- 1tsp garam masala
- 1/2tsp mild chilli powder
- 400g can tomatoes
- 2x 400g can chick peas, drained
- 1 lime
- Warmed Nann bread or chapattis to serve
WEIGHT CONVERTER
Method
- Fry the onions in the sunflower oil over a low heat for 5 mins until softened. Add the ginger, garlic, garam masala and chilli powder and fry for just 1 minute to release the flavours.
- Add the tomatoes and chick peas and bring to the boil. Cover and simmer for 10 mins. Season with salt, black pepper and a squeeze of lime juice, to taste
- Slice the remaining lime and serve alongside the Chana masala.
Top Tip for making Chana masala
If you wish to use dried chick peas you will need to soak them overnight in cold water then drain and place in a large pan, cover with water, bring to the boil, boil for 15 mins then reduce the heat and simmer until tender. Do not add salt until the end of cooking time as this will toughen the skins.
-
Beef tikka masala
This beef tikka masala recipe comes from a 1930s issue of Women's Weekly - and it's still a favourite. It's been updated slightly to reflect the ingredients that are available in supermarkets today.
By Octavia Lillywhite Published
-
Pork curry
Learn how to make pork curry at home with this cheap, quick and easy recipe. This delicious pork curry recipe is a real family favourite
By Nichola Palmer Last updated
-
Curry paste
Homemade curry paste can be the difference between a good curry and a great one. Learn how to make your own here - it's much easier than you might think.
By Nichola Palmer Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published