Chana Masala

Serves 2.

• Boiled , peeled Potato 1/2
• Tomato Stock 1 Cup
• Fresh Cilantro , chopped 1/4 Bunch
• Fresh Ginger 20 Grams, cut into julienne
• Boiled Chickpeas 1 Cup
• Paprika 1 ½ Tbsp
• Sliced south Asian green chillies 2pcs
• Salt to taste
• Oil 2 Tbsp
• Garam Masala 2 Tbsp
• Garlic/ginger puree 2 Tbsp
• Water 1 cup

Method

1. Grate potato
2. Chop green chilies
3. Heat oil in a pan and add ginger/ garlic purée Allow to cook for 5- 10 seconds.
4. Add the paprika, and Gram Masala. Stir constantly, and continue to cook for 15-25 seconds, or until aromatic.
5. Add grate potatoes, green chillies and stir to incorporate.
6. Add the tomato stock and bring to a simmer.
7. Finally add the boiled chick peas and water. Season to taste. ( canned chickpeas are suitable, drain and use. Alternatively, husk less , chickpeas can also be used once soaked over night. )
8. Do not boil, let simmer until desired thickness.
9. garnish with Julienne ginger and cilantro