A spicy and popular vegetarian dish from the North of India that goes really well with Bathura and naan. Chick peas are versatile beans which are a high source of protein and rich in fibre.
2 tbsp oil
1 tsp cumin seeds
1 small cinnamon stick
2 green cardamom
1 bay leaf
1 large red onion, chopped
1 tsp salt or as required
1 tsp turmeric powder
1 tbsp ginger garlic paste
2 large tomato, chopped
5 tbsp Rasoi Magic Chana Masala Spice Mix
420g canned chick peas with brine
Juice of 1 lemon
1 bunch fresh coriander leaves, chopped
Heat oil in a large frying pan, add the cumin seeds, cinnamon stick, green cardamom, cloves, bay leaf and sauté for a few seconds. Add the chopped onion, turmeric powder, salt and sauté for a few minutes until the onions are soft and golden brown. Add the ginger garlic paste and sauté for a minute or until the raw flavour is gone. Add the chopped tomatoes, spice mix and mix well. Cover with lid and cook for 5 minutes on a medium heat until the tomatoes are soft and mushy.
Remove lid and add the canned chick peas with brine water and mix well. Cover with lid and cook for another 10 minutes. Check the consistency of the sauce and add more water if required. Check for seasoning, add the lemon juice and mix well. Remove from heat, stir in the chopped coriander leaves and serve hot.