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The ingredients. The mini grater is ideal for ginger. Tinned chickpeas are fine, unless you fancy soaking and boiling from scratch. You can pick up Chana Masala powder from most stores.
Peel, then chop and dice your onion, not too fine.
Peel your root ginger, ready for grating. Peel your garlic, ready for crushing.
Open your can of chickpeas (garbanzos, whatever), then drain them.
Clean and skin your potatoes, then chop into small cubes. I generally keep the skins on, whatever your preference. The potatoes need to be small enough to cook in the mix, about an inch square at most
Heat your wok with a tablespoon of oil. Once hot enough to sizzle a drop of water, fry off the onion in the oil. Cook and soften. Add your half teaspoon of cumin seeds. Keep on a medium heat.
Grate your ginger into the wok, cook gently. Grating reduces the possibility of large chunks of ginger.
Crush your garlic into the wok. Cook gently. Crushing garlic increases the strength of flavor.
Add garam masala, chilli powder, some black cracked pepper if you wish, and salt. I generally tend to make things a bit spicy, so feel free to tone down the chilli and salt to taste.
Add your tin of chopped tomatoes, and teaspoon of Chana masala powder.
Add your cubed potatoes and chickpeas.
Cook on a medium heat for about 25 minutes.
Have a coffee. I prefer a capuccino.
Keep an eye, stir occasionally, add water to prevent drying out. It should be a low simmering heat.
Finally add a handful of fresh coriander leaves (Cilantro, whatever). I keep mine frozen, tearing or cutting up the leaves is advised.
Finally, when timer is done, check potatoes are soft and cooked. Cook some more if necessary.
Serve with chapatis or bread of your choice.