By Elisa Booker
May 27, 2019
This chana masala packs a punch - great zingy flavour and retains creaminess without using any cream/coco milk!
1Combine 1/2 cup chickpeas, tomatoes, ginger, garlic, chilli and lemon juice and blend until smooth - set aside.
2Heat oil over medium heat, add red onion and cook until translucent - about 8 mins
3Add cumin, tumeric, cayenne, garam masala and asafetida, mix well and cook for about a minute
4Add kala nemak
5Add the pureed chickpea/tomato mixture, partially cover and cook for 15 mins stirring occasionally
6Reduce heat and continue to cook for 10-15 mins
7Add remaining chickpeas, salt, sugar and mix well
8Add 1 and 1/2 cup water, cover and cook for 30 mins
9Taste, adjust spice/seasoning and cook for further 15-20 mins until sauce has reached desired consistency (add more water if required)
10Garnish with coriander, red onion and a squeeze of lemon and serve