Green Chana Masala is my favourite twist on the traditional Indian chickpea curry. Instead of a spiced tomato gravy, I dress my chickpeas with a vibrant green masala flavoured with green chillis, herbs and lemon. The result is a super fresh and citrusy take on the classic.

Perfect eaten on its own, served with hot basmati rice or puffy fried pooris :)

Full recipe listed below. I hope you enjoy this video :)

INGREDIENTS

3 cups tinned Chickpeas, drained and rinsed (38 oz)
1 inch of Ginger, thinly sliced
2 Thai Green Chillies
1/2 cup, Mint
1 cup, Coriander
Juice of 2 Lemons
2 tbsp, Canola Oil
1 Bay Leaf
3 Cloves
3 Green Cardamom
1 Black Cardamom
1 large Onion, finely chopped
4 Cloves Garlic, minced
1 tsp Garam Masala
1 tsp Coriander Powder
Salt to Taste
1.5 cups, Water
1/2 cup, chopped fresh Coriander
1 cup, Cherry Tomatoes cut in half

METHOD

In a food processor add ginger, chillies, mint, 1/2 cup coriander and juice of 2 lemons, and process until smooth.

Heat a large pot on medium heat and warm canola oil. Add bay leaf, cloves, green cardamom, and black cardamom and cook for 10-15 seconds or until cloves have puffed up.

Add onions and garlic, and saute for 5-7 minutes or until onions have softened and slightly browned.

Increase heat to medium-high and add in chickpeas, garam masala, coriander powder, salt to taste and water. Cook for 3-4 minutes or until a slightly thickened sauce forms around the chickpeas.

Pour in ground herb paste and cook for an additional minute to heat through.

Remove pot from heat and stir in remaining 1/2 cup of chopped coriander and cherry tomatoes. Enjoy! :)


MUSIC

Track: Discovery — JayJen & ASHUTOSH [Audio Library Release]
Music provided by Audio Library Plus
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