Channa masala and chutney

Lunch was delicious! I made a pot of Channa masala and served it with a big blob of Stonewall Kitchen Major Grey chutney.

My Channa masala recipe:

Ingredients: 

2 TB oil

1/2 onion, chopped

3 cloves of garlic, minced

1 big teaspoon of ginger-garlic paste 

1 pickled jalapeño, minced

1 tsp each of cumin, turmeric, coriander 

2 tsp Garam masala

1/2 tsp red chili

1 potato, peeled and diced into cubes

1 - 14oz. can tomato sauce

1 - 14oz. can chickpeas, drained and rinsed 

1/2 cup frozen peas

Water

Salt to taste

Method:

Heat oil in a medium pot on medium high heat. Add onions, garlic, ginger paste and jalapeño and stir for a few minutes until onion soften a little. Add the spices and a splash of water and stir to 

incorporate. Then add tomato sauce, potato and chickpeas. Add about a cup of water and bring to a boil, stirring occasionally. Partially cover and lower heat to simmer for 15 minutes. Add more water  if too thick. Add peas and season with salt. Cover and simmer for 10 more minutes.