Channa Masala

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Step 1

Heat the oil in the pot until hot. Add the Onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Then add the frozen (and by now thawed) chunks of pulped ginger, garlic and chillie. Stir fry on medium heat.

Step 2

Fry the onions after spluttering some onion and cumin seed in oil

Step 3

When onions are slightly browned add the pulped ginger, garlic and cillie

Step 4

Then add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the Onion/tomato mixture - and then add the spices

Step 5

Stir it all thoroughly on medium flame.

Step 6

Add the tined of chopped tomatoe

Step 7

Add the spices

Step 8

Then add the chunks of Potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the Potato.

Step 9

Add the potato chunks

Step 10

Add 3 small glasses of water and bring to boil

Step 11

After about 20 mins - check to see that the Potato chunks are soft - and then add the drained (already-boiled) Chickpeas. Stir it all up - and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while - with the lid partially on.

Step 12

Add the chickpeas

Step 13

Add another glass of water and simmer for a while

Step 14

After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it is stand for around 15 mins whilst you make some basmati rice - or warm some pitta bread etc. It's then ready to serve!