Chana Masala (Alternate lower fat version!)

250 g chickpeas (rinsed)

3 tomatoes (chopped)

1 Inch knob garlic (chopped)

3 Cloves garlic

½ Green chilli

½ tsp Lemon juice

1 tsp Oil

½ Red onion (chopped)

½ tsp Ground cumin

0.25 tsp Turmeric

0.25 tsp Cayenne

Pinch asafetida (optional)

1 tsp Garam masala

0.13 tsp Kala nemak (indian black salt)

0.25 tsp Salt (to taste)

0.25 tsp Sugar

1 cup Water

Chopped coriander - for garnish

Finely chopped red onion - for garnish

Lemon - for garnish

Combine 1/2 cup chickpeas, tomatoes, ginger, garlic, chilli and lemon juice and blend until smooth - set aside.

Heat oil over medium heat, add red onion and cook until translucent - about 8 mins

Add cumin, tumeric, cayenne, garam masala and asafetida, mix well and cook for about a minute

Add kala nemak

Add the pureed chickpea/tomato mixture, partially cover and cook for 15 mins stirring occasionally

Reduce heat and continue to cook for 10-15 mins

Add remaining chickpeas, salt, sugar and mix well

Add 1 and 1/2 cup water, cover and cook for 30 mins

Taste, adjust spice/seasoning and cook for further 15-20 mins until sauce has reached desired consistency (add more water if required)

Garnish with coriander, red onion and a squeeze of lemon and serve