Chana masala with Jwala chillies

Ingredients

• 2 tbsp neutral oil or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 3 cm piece ginger, grated
• 2 to 3 green Jwala chillies, finely chopped
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder or sweet paprika
• 400 g tin chopped tomatoes
• 2 x 400 g tins chickpeas, drained and rinsed
• 250 ml water
• 1 tsp garam masala
• Juice of ½ lemon
• Salt, to taste
• Fresh coriander, to serve

Method

1. Step 1

   Temper the cumin

   Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook for about 30 seconds, until they sizzle and smell toasty.

2. Step 2

   Cook the base

   Add the onion and cook for 10 minutes, stirring, until golden. Add the garlic, ginger and chillies and cook for 2 minutes.

3. Step 3

   Add the spices

   Stir in the ground coriander, turmeric and chilli powder for 30 seconds, then add the tomatoes. Cook for 5 minutes until thick and jammy.

4. Step 4

   Simmer

   Add the chickpeas and water, bring to a simmer and cook for 15 minutes, lightly crushing a few chickpeas to thicken the sauce.

5. Step 5

   Finish

   Stir in the garam masala and lemon juice and season with salt. Scatter with coriander and serve.