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Romy Gill's chana masala recipe

Romy Gill's chana masala

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
  • Serves 4
  • Takes 50 mins
  • 464 calories / serving

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

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Each serving contains

Energy
1940kJ 464.0kcal
23%
Fat
18g
medium26%
Saturates
2g
low12%
Salt
1.2g
low20%
Sugars
9g
low10%

of the Reference intake

Carbohydrate 53.2gProtein 16.7gFibre 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.