Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A versatile, plant-based classic that works across busy services. This Chana Masala delivers warm spice, tomato depth and satisfying texture, offering a dependable, flavour-led option that performs reliably in professional kitchens.
Ingredients
Curry Sauce
- Onion, garlic and ginger mix – 15g
- Bang's Classic Bangla spice – 20g
- 3 fresh tomatoes – chopped
Protein/Veg
- Water – 200ml
- Chick peas – 600g
- 1-2 white potatoes – 300g (cubed)
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.
Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Classic Bangla spices with 50ml water to make a runny paste.
Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Add the chickpeas and potatoes
Add the chickpeas and potatoes, and raise the heat to lightly sear the surfaces.
Reduce to a simmer, add a splash of water.
Cover and continue to heat 20-30 min until the potatoes are cooked through.
Chef's Tip:
Chana Masala can be eaten on its own, and make great fillers for sandwiches, wraps as well as serving with naan, rice or quinoa.
Nutritional Value for Bang's Chana Masala
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
