Pakistani Aloo Chana Masala

Ingredients

• 800 g tinned chickpeas
• 400 g waxy potatoes
• 2 onion
• 400 g tinned chopped tomatoes
• 4 clove garlic cloves
• 25 g fresh ginger
• 2 tbsp chana masala spice blend
• 1 tsp amchur (dried mango powder)
• 3 tbsp vegetable oil

Method

1. 1

   Peel and cube the potatoes into 2 cm pieces. Boil in salted water for 7 minutes until just tender, then drain.

2. 2

   Heat oil in a large pan and fry the finely chopped onions for 10 minutes until deep golden. Add the grated ginger and crushed garlic and cook for 2 minutes.

3. 3

   Add the chana masala blend and amchur, stir for 1 minute, then add the chopped tomatoes. Cook for 8 minutes until the oil separates from the masala.

4. 4

   Drain and rinse the chickpeas and add to the pan along with the parboiled potatoes and 200 ml water.

5. 5

   Stir gently, cover, and simmer for 12 minutes until the potatoes are completely cooked and the sauce is thick.

6. 6

   Season with salt, garnish with sliced red onion and fresh coriander, and serve with roti or puri.