Chana Masala (Alternate lower fat version!)

1000 g chickpeas (rinsed)

12 tomatoes (chopped)

4 Inch knob garlic (chopped)

12 Cloves garlic

2 Green chilli

2 tsp Lemon juice

4 tsp Oil

2 Red onion (chopped)

2 tsp Ground cumin

1.00 tsp Turmeric

1.00 tsp Cayenne

Pinch asafetida (optional)

4 tsp Garam masala

0.50 tsp Kala nemak (indian black salt)

1.00 tsp Salt (to taste)

1.00 tsp Sugar

4 cups 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