Channa Masala

Ingredients
2-3 Tbsp oil
1 tsp cumin seed
1 large onion, halved and thinly sliced
1" piece of ginger, finely chopped
3 cloves garlic, finely chopped
1/2 tsp chilli powder
1 tin chopped tomatoes
1 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1 large potato, peeled and chopped into bite size chunks
1/2 cup water
1 tin chickpeas, rinsed
2 tsp coriander leaf


Method
Heat the oil in a large saucepan over a medium low flame.  Add the cumin seed, letting it pop and fizzle for about 20 seconds.  Add the onion and fry until lightly browned, then stir in the ginger, garlic and chilli.  Add the tomatoes and cook for about 5 minutes until the oil starts to separate from the onion and tomato mix.  Add the salt, ground coriander, garam masala and turmeric mixing well.  Add the potato and stir until well coated with the spices.  Add the water, mix well, cover the saucepan and bring to the boil.  Reduce the heat to a very low flame and simmer for 20 minutes.  Add the chickpeas, bring to the boil again, then reduce the heat again to a very low flame and simmer for 15 minutes partially covered.  Add the coriander leaf mixing well, simmer for another 10 minutes.  Serve with rice and roti bread.


Serves 2