Recipe: Indian chana masala
How to Make:
- Heat the oil in a large saucepan over medium heat. Cook the mustard seeds and onion, stirring, for 4 minutes or until the onion is golden and soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Add the garam masala, turmeric and chilli powder and cook, stirring, for another minute. Stir through the tomato and 125ml (1/2 cup) water. Cover, reduce the heat to low and simmer for 10 minutes.
- Uncover and stir through the chickpeas and spinach. Once the spinach has wilted, remove from the heat. Season with salt. Divide among serving bowls. Top with a dollop of yoghurt and a few extra spinach leaves. Serve with lemon wedges.
Time for preparing:
20 min.
Servings:
4
Ingredients:
- 2 tablespoon vegetable oil
- 1 teaspoon yellow mustard seeds
- 1 brown onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon chilli powder (see tips)
- 400g can diced tomatoes
- 2 x 400g cans chickpeas, rinsed, drained
- 50g baby spinach, plus extra, to serve
- Natural yoghurt, to serve
- Lemon wedges, to serve
