Garrin's Chana Masala

Updated at: Thu, 17 Aug 2023 02:48:39 GMT

Step 1

Add diced potato to a small pot, add just enough water to cover, 1/2 tsp salt and 1/4 tsp turmeric powder. Bring to a good simmer and cook until only about half way cooked, remove potato from water and set aside, we do not want soft potato at this point. Reserve the potato water for later use in this dish.

Step 2

Add the oil to a pan or skillet on medium heat, add the mustard seeds, bay leaf, cumin seeds and saute until seeds begin to sputter. Add the onions and salt then saute, stirring often, until light golden brown but not burned. Add the ginger, garlic, chili, and the remaining dry spices and saute for a minute stirring constantly.

Step 3

Add 1/4 cup of the potato water to pan and mash the ingredients well into a pasty texture.

Step 4

Add the finely chopped tomatoes, ketchup, and ½ cup of potato water, bring to a slow simmer, place a lid on pan and leave to simmer for 10 minutes….. give a good stir after 5 minutes.

Step 5

Add the chickpeas, potatoes, cilantro and 1/2 cup of the reserved chickpea liquid, mix well and bring to a good simmer, place the lid on and leave to simmer gently for 30 minutes. Adjust heat as needed to keep a gentle simmer and give a stir every 10 minutes…… if you see it’s getting too dry, add more potato water or chickpea liquid to thin it out a little bit. After 30 minutes give a good stir and allow to rest 10 minutes with lid on, taste and adjust seasonings before serving… ( salt, garam masala powder).

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