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Romy Gill's chana masala recipe

Romy Gill's chana masala recipe

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Chef Romy Gill MBE shares her delicious chole (chickpea) recipe for Vaisakhi that's a beautiful balance of spices and creaminess. 'It's hearty, flavourful and perfect for sharing, which is what Vaisakhi is all about', explains Romy. 'There are countless ways to make chole or chana masala in Indian households. Each of us brings our own spice blends, techniques and little secrets that make the dish uniquely ours.' Enjoy! See method

Ingredients

  • 6cm piece fresh ginger, peeled and chopped
  • 8 large garlic cloves
  • 2 brown onions, 1 chopped, 1 thinly sliced
  • 3 green bird eye chillies
  • 10g fresh coriander, chopped, plus extra to garnish
  • 100g salad tomatoes, diced
  • ½ Bramley apple, chopped
  • 25g cashew nuts
  • 2 tbsp sunflower oil​
  • 2 tsp garam masala
  • ½ tsp ground turmeric
  • 2 x 400g tins chickpeas, drained and rinsed
  • 2-pack Tesco Finest flame-baked flatbreads
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1940kj
    464kcal     23%

  • Fat

    18g 26%

  • Saturates

    2g 12%

  • Sugars

    9g 10%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 53.2g Protein 16.7g Fibre 11.3g

Method

  1. Put the ginger, garlic, chopped onion, chillies and coriander in a blender and blitz to a fine paste. Remove from the blender and set aside.
  2. Without washing the blender, add the tomatoes, apple and cashews. Blitz to a fine paste and set aside. Add 50ml water to the blender to pick up the remaining bits of the paste, adding it to the tomato mixture.
  3. Heat the oil in a lidded frying pan over a medium heat. Once hot, add the coriander paste and cook for 10 mins, stirring continuously to prevent burning. Add the tomato paste, stir and cook for 5-6 mins, still stirring continuously.
  4. Add ½ tsp salt, the garam masala and turmeric and cook for another 1 min. Add the chickpeas and cook for 5 mins, mixing to ensure they’re fully coated in the masala.
  5. Add 500ml hot water and bring to a boil. Reduce the heat to low, cover and simmer for 15 mins. Meanwhile, heat the flatbreads to pack instructions.
  6. Remove from the heat and let the dish rest for at least 5 mins before serving. Serve with the thinly sliced onion, extra coriander and flatbreads.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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