Chana Masala with Fluffy Basmati

Ingredients

• 800 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 2 white onion
• 4 garlic cloves
• 30 g fresh ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp amchur powder
• 300 g basmati rice
• 2 tbsp rapeseed oil
• 15 g fresh coriander

Method

1. 1

   Rinse the basmati rice until the water runs clear. Cook in 600 ml salted water, bring to the boil, cover and simmer on the lowest heat for 12 minutes, then leave to steam off the heat for 5 minutes.

2. 2

   Finely dice the onions, mince the garlic and grate the ginger. Heat the rapeseed oil in a large pan over a medium-high heat and fry the onions for 8–10 minutes until deep golden brown.

3. 3

   Add the garlic and ginger and fry for 2 minutes, then stir in the cumin, ground coriander and garam masala. Cook the spices for 1 minute until fragrant.

4. 4

   Pour in the chopped tomatoes and cook for 5 minutes, stirring often, until the sauce thickens and the oil begins to separate.

5. 5

   Drain and rinse the chickpeas and add them to the pan along with 100 ml water. Stir in the amchur powder and simmer for 10 minutes until the chickpeas are tender and coated in a thick masala.

6. 6

   Season with salt, scatter over fresh coriander and serve alongside the fluffy basmati rice.