Chris' Chana Masala

In a pan heat the oil with the cumin seeds, coriander seeds and bay leaf.

💡 Watch the seeds carefully so they do not burn.

As the seeds start to release their aromas, add the turmeric and the onion, stir through.

💡 Cooking the turmeric with the onions helps release its full flavor profile.

Once the onion has softened add the ginger-garlic paste, chopped chili and all spices except the garam masala, stir to combine.

💡 Keep the heat medium so the spices stay fragrant without scorching.

Add the tomato paste, stir through, then add the chickpeas until they are all coated in the mixture.

💡 Coating the chickpeas well ensures every bite is flavorful.

Add the water, soy sauce and brown sugar, stir then bring to a simmer and cook for 25-35 minutes until most of the water is gone, stirring frequently.

💡 Stirring helps create a thicker, creamier sauce texture.

Add the lime juice, garam masala and fresh coriander and stir through, adjust seasoning to taste and serve.

💡 Always taste before serving to see if it needs a little more salt.