This month, our award winning executive Head Chef, Rashpal Sunner, brings you a fabulous vegetarian Chana Amritsari – an aromatic dish of chickpeas cooked gently with onion, garlic and Indian spices in a rich masala sauce!
Serves 4
Ingredients
½ kg Boiled White Chick Peas
250g Diced White Onions
100g Tomatoes
2 teaspoon Ginger Paste
2 teaspoon Garlic paste
50 ml Vegetable Oil
1 teaspoon Coriander powder
1 teaspoon Cumin powder
½ teaspoon Garam Masala
1 teaspoon Tumeric
½ teaspoon Cummin seeds
Red Chilli According to Taste
Salt to taste According to Taste
Garnish
Fresh Thinly Sliced Ginger
Fresh Coriander
Method
Heat a pan with 50 ml of the vegetable oil, once oil is hot place finely chopped onions in the pan and cook till golden brown
Add garlic & ginger paste and fry for a further 2/3 minutes then add chopped tomatoes and all remaining spices, cook for a further 5 minutes.
Add the boiled chick peas to the paste and stir, cook for a further 2 minutes and serve.
Best served with Tawa Tikki as shown in last month’s newsletter!
