Chana Masala

This is such a quick and cheap dinner, using mostly store cupboard ingredients.  I tend to buy fresh ginger then finely chop/grate it and freeze it until I need it, the same with chilli.  There's usually some great yellow sticker bargains to be had on ginger and chilli if I'm at the supermarket at the right time or I buy them from our local ethnic supermarkets.  We're really fortunate to have several amazing shops within a two mile radius which stock a wide selection of herbs, spices, exotic vegetables and fruits, and international cooking ingredients, at prices much cheaper than our usual supermarkets.     

This is a brilliant dinner for a busy weeknight, very filling and with good strong flavours.  I blend the garlic, ginger, chilli and coriander mix then freeze it in batches because it saves time, and the mix can be used as a base for lots of different curries.

Chana Masala

2 x 400g tin chickpeas, drained

1 Tblsp vegetable oil 

1 tsp cumin seeds 

1 large onion, finely chopped 

6 garlic cloves 

25g root ginger 

30g fresh coriander 

2 or more green chillies, finely chopped  

1 Tblsp ground coriander 

1-2 tsp chilli powder (to taste) 

1 tsp ground turmeric 

400g tin chopped tomatoes 

550g tin potatoes, drained 

1 tsp garam masala  

1 tbsp lemon juice 

Put the drained chickpeas in a saucepan and add enough water to just cover them.  Bring to a simmer and cook for 5 minutes then drain, keeping the cooking water.  

Heat the oil in a large, heavy-based pan over a medium heat.  Once the pan is up to temperature, add the cumin seeds and cook for a minute or two until fragrant.  Add the onion and cook until softened and golden.  Don't rush this step, take your time cooking the onions for around 10 minutes, stirring regularly. 

Whilst the onions are cooking, either use a stick blender or food processor to make the garlic, ginger, fresh coriander and chillies into a paste. 

Once the onions are soft and golden, pour the spice paste into the pan and cook for a couple of minutes before adding the ground coriander, chilli power and turmeric and cooking for a further couple of minutes.  You may need to add a little more oil and stir the mixture constantly so it doesn't catch on the bottom of the pan.  

Stir in the chopped tomatoes, drained tinned potatoes, chickpeas, and the chickpea cooking water, then bring to boil.  Turn the heat down to low and simmer for 20 minutes or until the curry has thickened. 

Remove from the heat, stir  through the garam masala and lemon juice.  Leave to cool for a few minutes then serve with a garnish of chopped fresh coriander.