Channa Masala for 10

Rescaled from 4 servings.

Tasty chickpea curry. The amount of water is just a guide; put in enough to cover at the start, and add more to stop it drying out. Take care not to burn the spices. After adding the lemon and sugar it should be slightly sour.

5 tbsp
  • 0.075 l
  • 75 ml
  • 15 tsp
  • 0.317 cup
  • 0.132 pint
sunflower oil
brown fry 2 minutes fry 2 minutes bring to boil simmer gently for 40 minutes season add to taste simmer 2 minutes stir in
5 medium onions finely sliced
10 cloves garlic finely chopped
37 12g
  • 0.037kg
  • 0.083lb
  • 1.32oz
fresh ginger
finely chopped
2 12 long green chilli finely chopped
2 12 tsp
  • 0.013 l
  • 12 12 ml
  • 56 tbsp
  • 0.053 cup
  • 0.022 pint
cumin seeds
2 12 tbsp
  • 0.037 l
  • 37 12 ml
  • 7 12 tsp
  • 0.159 cup
  • 0.066 pint
ground coriander
2 12 tsp
  • 0.013 l
  • 12 12 ml
  • 56 tbsp
  • 0.053 cup
  • 0.022 pint
ground cumin
5 tsp
  • 0.025 l
  • 25 ml
  • 1 23 tbsp
  • 0.106 cup
  • 0.044 pint
paprika
2 12 tsp
  • 0.013 l
  • 12 12 ml
  • 56 tbsp
  • 0.053 cup
  • 0.022 pint
ground turmeric
3.75 tsp
  • 0.019 l
  • 18.8 ml
  • 1.25 tbsp
  • 0.079 cup
  • 0.033 pint
garam masala
0.625 tsp
  • 0.003 l
  • 3.12 ml
  • 0.208 tbsp
  • 0.013 cup
  • 0.005 pint
cayenne pepper
2 12 can chopped tomatoes
1875ml
  • 1 78l
  • 125tbsp
  • 375tsp
  • 7.93cup
  • 3.3pint
water
0.625 tsp
  • 0.003 l
  • 3.12 ml
  • 0.208 tbsp
  • 0.013 cup
  • 0.005 pint
salt
5 cans chickpeas rinsed
5 tbsp
  • 0.075 l
  • 75 ml
  • 15 tsp
  • 0.317 cup
  • 0.132 pint
fresh lemon juice
5 tsp
  • 0.025 l
  • 25 ml
  • 1 23 tbsp
  • 0.106 cup
  • 0.044 pint
caster sugar
2 12 handful coriander chopped