Chana Masala with Yoghurt
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Chana Masala with Yoghurt
Recipe by Louis Tikaram
Ingredients
800 g Coles canned chickpeas
2 pinches of salt
3 onions, quartered
3 garlic cloves
1 knob of ginger
3 green chillies, roughly chopped
1½ tbsp ghee
½ tsp Coles ground coriander
½ tsp Coles ground cumin
½ tsp Coles chilli flakes
1 tsp turmeric powder
1 tsp garam masala
400g Coles canned chopped tomatoes
1 cup Jalna Greek yoghurt
½ cup coriander leaves
Method
Drain the chickpeas and add them to a medium saucepan with 2 cups of water. Season with a pinch of salt. Bring to a boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
In a blender or food processor, blitz the onions, garlic, ginger, and green chillies until they form a paste.
Melt the ghee in another medium saucepan, then add the onion paste with a pinch of salt. Cook for 10 minutes, until softened and aromatic, and the onions are completely cooked.
Stir in the ground coriander, ground cumin, chilli flakes, turmeric powder, and garam masala. Cook for an additional 3 minutes, until the spices become fragrant. If the spices start to burn or stick, add a splash of the chickpea water.
Add the chopped tomatoes and cook for 5 minutes, squishing the tomatoes with a spoon as they soften.
Add the chickpeas, along with their cooking water. Cook for 10 minutes. Stir in the Greek yoghurt and mix well. Taste and season with more salt if necessary.
Scatter the coriander leaves over the dish before serving. Remove from heat and serve with rice.
