Chana masala with rice

vegan

( Serves 2)

Cooking Time: 30 minutes

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Ingredients

  • Chickpeas 240 grams/ml
  • Tomatoes 160 grams/ml
  • Onion 140 grams/ml
  • Garlic 20 grams/ml
  • Garam masala 15 grams/ml
  • Cumin powder 5 grams/ml
  • Ground coriander 5 grams/ml
  • Pepper, black and white 5 grams/ml
  • Chilli (pepper) 40 grams/ml
  • Ginger 30 grams/ml
  • Bay leaves 10 grams/ml
  • Cloves 5 grams/ml
  • Cumin seed 2 grams/ml
  • Rice 120 grams/ml

Instruction

  • Heat up your oil in a deep pan and add your chopped onion.
  • When the onion has softened add your ginger, chilli and garlic and cook for a couple more minutes.
  • Add your ground spices, mix and cook for 30 seconds and then add your 2 chopped tomatoes.
  •  Cook for 5-10 minutes or until the tomatoes are soft.
  •  Take off the heat and blend in blender, until you have a smooth sauce.
  •  Put some more oil in the pan and add your whole spices when hot.
  • Let them sizzle for a minute or so and then add your sauce.
  • Gently simmer for 10 minutes and add some more water if looking dry.
  • Add your chickpeas and cook for another 5 minutes. Season with salt.

Extra Notes

  • Use a Red Chilli (mild)
  • Thumb size bit of ginger

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