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Chana Masala
Chana Masala
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Chana Masala

Makes 4
Prep Time 20 minutes
Cook Time 15 minutes
Easy As
Ingredients
1 small onion, peeled and grated
2 cloves garlic, crushed
2 cm piece of ginger, peeled and finely grated
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Turmeric
2 tsp Gregg's Ground Garam Masala
¼ tsp Gregg's Chilli Flakes
400 g can Wattie's Chopped Tomatoes in Puree
2 x 400 g cans Wattie's Chickpeas in Springwater, drained
Fresh coriander leaves to garnish
Coriander and Mint Raita (optional):
½ Lebanese cucumber
½ cup natural unsweetened yoghurt
1 Tbsp grated onion, peeled and diced
¼ tsp Gregg's Ground Cumin
Handful fresh coriander and mint leaves, chopped
Squeeze of lemon juice

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Heat the ghee or oil in a saucepan. Add the onion, garlic and ginger and cook over a low heat for approximately 5 minutes until softened, being careful it doesn't burn. Add Gregg's Ground Cumin, Gregg's Ground Turmeric, Gregg's Ground Garam Masala and Gregg's Chilli Flakes and stir, cooking until spices smell fragrant.
Step 2
Pour over Wattie's Chopped Tomatoes in Puree and stir while bringing to the boil. Add the drained Wattie's Chickpeas in Springwater. Cover and simmer for 10 minutes. Taste and season with salt as required. Serve garnished with fresh coriander leaves. Accompany with Naan bread and serve with a coriander and mint raita if wished.
Step 3
To make the Coriander and Mint Raita: Grate the cucumber and using paper towels squeeze out any excess liquid. Mix all ingredients together.
Tips
To freeze: Once cooked allow the Chana Masala to cool and then spoon into an airtight container. Freeze for up to 2 months. Thaw in the fridge and reheat. Raita will not freeze.
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1 small onion, peeled and grated
2 cloves garlic, crushed
2 cm piece of ginger, peeled and finely grated
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Turmeric
2 tsp Gregg's Ground Garam Masala
¼ tsp Gregg's Chilli Flakes
400 g can Wattie's Chopped Tomatoes in Puree
2 x 400 g cans Wattie's Chickpeas in Springwater, drained
Fresh coriander leaves to garnish
½ Lebanese cucumber
½ cup natural unsweetened yoghurt
1 Tbsp grated onion, peeled and diced
¼ tsp Gregg's Ground Cumin
Handful fresh coriander and mint leaves, chopped
Squeeze of lemon juice
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