Chana Masala (Alternate lower fat version!)

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Servings:

4

500 g chickpeas (rinsed)6 tomatoes (chopped)2 Inch knob garlic (chopped)6 Cloves garlic1 Green chilli1 tsp Lemon juice2 tsp Oil1 Red onion (chopped)1 tsp Ground cumin0.5 tsp Turmeric0.5 tsp CayennePinch asafetida (optional)2 tsp Garam masala0.25 tsp Kala nemak (indian black salt)0.5 tsp Salt (to taste)0.5 tsp Sugar2 cups WaterChopped coriander - for garnishFinely chopped red onion - for garnishLemon - for garnish

1

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

2

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

3

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

4

Add kala nemak

5

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

6

Reduce heat and continue to cook for 10-15 mins

7

Add remaining chickpeas, salt, sugar and mix well

8

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

9

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

10

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

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