• 2 tin chickpea,drained and thoroughly rinsed to remove starch and salt water
• 1 tin Chopped Tomatoes
• 1 tbsp Tomato Puree
• 1 medium size white onionsfinely chopped
• 1 tsp whole brown mustard seeds
• 0.5 tsp Authentic Gujarati Garam masala spice powderBipins family garam masala from www.curryfusion.net
• 1/4 tsp asfotida
• 1/2 tsp red chilli powder
• 3 tsp if ground coriander
• 0.5 tsp freshly ground cumine
• 1 clove of garlicfreshly prepared paste
• 2 tsp of gingerfreshly prepared paste
• 3 whole Green chilliesfreshly prepared paste
• 1 tsp Salt
• 1 tbsp coriander -freshly chopped for garnish
• 1 scahet Bipins Jeera Masala fresh curry pasteThe alternative option to the above spice ingredients is jeera masala curry paste -a professional blend of fresh whole ground of spices and fresh Gujarati herbs.

Chana Masala Classic - Heavenly Gujarati Chickpea Shabji Curry A classic Gujarati dish that we have as a family meal with basmati rice or chapati. Its divinely delicious and has a characteristic aroma and beautifully tasty. All vegetarian and simple to make, ready in 25-30 mins. To correctly make this dish the key ingredient is the right blend of a host of aromatic whole ground spices the includes cardamom, clove, cinnamon, mace, asfotida, fenugreek leaves, together with the right proportions of fresh ginger, fresh garlic and fresh chilli. All these ingredients have been professional put together into a single unit - fresh chana masala curry paste. In short, you don't need 20-30 different spices and herbs at hand to make something that is simple and yet superbly classic and versatile dish. All you need is in the little pack of fresh bipins masala, all the hard work has been done for you. Try out adding 100g -150g of fresh spinach leaves to make a chana saag - lovely chickpea, tomato and spinach curry. COOKING PROCEDURE (i) brown off the onions in 3 tsp of sunflower oil on gentle heat + 1 tsp of masala, avoid burning the onions and its critical the onions are golden brown for the characteristic flavour profile (ii) add the chopped tomatoes, tomato puree, the remaining masala, and gently bring to simmer until the oil splits and floats to the top (iii) add the chick peas, mix together, 3 tbsp of water, gently bring to simmer cook on low heat for at least 15-20 minutes. (iv) create a thicker sauce simply mash some of chickpea. (v) season with salt to taste, rest for at least 5 minutes and garnish with coriander before serving. Serve with warm buttery naan breads, ideally plain basmati. Any questions or need cooking tips feel free to contact me via www.curryfusion.net