Ingredients
- dried kala chana, soaked overnight and pressure-cooked
- onion, finely chopped
- tomato, finely chopped
- ginger-garlic paste
- cooking oil
- salt, or to taste
- hot water
- green chilli, slit (optional)
- chopped fresh coriander
Vegan Recipe
Kala Chana Masala
Earthy black chickpeas cooked in a tangy, aromatic masala gravy.
Method
Heat the oil and brown the onion over medium heat.
Add ginger-garlic paste and optional green chilli; cook for one minute.
Add tomatoes and salt, then cook until soft and glossy.
Mix in 14 g of Chole Masala with a splash of water and bhuno briefly.
Add the cooked kala chana and hot water. Simmer for fifteen minutes, lightly mashing some chana to thicken the gravy.
Rest for five minutes and garnish with coriander before serving.
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