Chana Masala

1 jar chopped tomatoes

1 cup soaked kabuli chana (chickpeas)

1 tsp dried fenugreek leaves

1 tsp garam masala powder

1 tsp ginger

1 tsp garlic

1 tsp red chili powder

1/2 cup chopped onions

1/2 tsp coriander

1/2 cumin seeds powder

1/2 tsp cumin seeds

1/2 tsp turmeric powder

2 tsp oil

1. Combine the kabuli chana with ¾ cup of water, turmeric powder and salt and place in a pan on a medium-high heat.

2. Remove from the heat, drain and discard the water. Keep the kabuli chana mixture and place aside.

3. Heat the oil in the pan again and add the cumin seeds, when the seeds crackle add ginger-garlic paste and onions and sauté till they turn translucent.

4. Add chopped tomatoes, red chilli powder, coriander-cumin seed powder, garam masala powder, kasuri methi and ¼ cup of water and cook till the oil separates. Add the cooked kabuli chana (chickpea mixture) and mix well then simmer for another 5 to 10 minutes.

5. Serve hot garnished with coriander and green chilli.

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