Balti chickpeas (chana balti) recipe

Recipe ingredients

125 ml. oil
125 g. grated onion
1/2 teaspoon ground fresh root ginger
1/2 teaspoon ground fresh garlic
125 g. finely chopped fresh tomatoes
350 g. cooked or canned chick peas, drained
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1 pinch ground turmeric
600 ml. water
1 whole fresh green chilli
2 tablespoons chopped fresh coriander
1 teaspoon garam masala

How to make balti chickpeas (chana balti)

Put the oil into a karahi or deep frying pan.
Add the onions and fry for 5 minutes or until golden brown.
Add the ginger, garlic and tomatoes.
Simmer covered for 10 to 15 minutes on low heat until the oil separates and the mixture forms a pulp.
Add a tablespoon of water at a time if required.
Add the cooked or canned chickpeas, salt, red chilli powder and turmeric. Stir well.
Add 6 tablespoons of boiling water and simmer on low heat for 5 to 7 minutes or until excess water evaporates and there is thick gravy.