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Chana Masala Curry

Chana Masala Style Curry

We had such an enthusiastic response to our Get Fresh pairing that we wanted to share it with everyone. Our in house chef, Kyle Bruce (with previous experience at Langdon Hall), created this dish to pair with our refreshing and textured 2016 Locked & Loaded White and customer comments included – “This is the best pairing all weekend!” and “You have changed my life!“.

  • 450g drained cooked chickpeas
  • 1 tbsp vegetable oil
  • 1 can coconut milk
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 6 garlic cloves
  • 25g root ginger
  • 30g fresh coriander
  • 2-4 green chillies, finely chopped, seeds and all
  • 1 tbsp ground coriander
  • 1-2 tsp chilli powder
  • 1 tsp ground turmeric
  • 400g tin of plum tomatoes, mashed
  • 1.5 tsp fine salt
  • 1 tsp garam masala
  • 1 tbsp lemon juice

Heat the oil in a large, heavy-based pan over a medium heat and when hot, add the cumin seeds. Fry until aromatic, stirring, then add the onion and turn the heat down. Cook until golden brown, stirring regularly. Meanwhile use a pestle and mortar or stick blender to mash the garlic, ginger, 25g fresh coriander and chillies into a paste.

Put this into the pan and cook for a couple of minutes, stirring so it doesn’t catch, then add the ground coriander, chilli power and turmeric (and a splash more oil if necessary) and cook for a couple more minutes.

Stir in the mashed tomatoes, chickpeas, coconut milk, and salt. Bring to a lively simmer, then turn down the heat to medium low and cook for 20 minutes or until thickened.

Stir in the garam masala and lemon juice, then allow to cool slightly before serving scattered with the remaining coriander leaves.

Onion Bhaji (Makes 8)

  • 60g gram flour
  • 30g rice flour
  • 1 tbsp ghee or butter, melted
  • Juice of ¼ lemon
  • ½ tsp turmeric
  • 1 tsp cumin seeds, coarsely chopped
  • ¼ tsp fennel seeds
  • 1-2 hot green chillies (to taste), finely minced
  • 2 tsp root ginger, finely grated
  • 2 cloves of garlic, finely chopped
  • Small bunch of coriander, chopped
  • fresh curry leaves, chopped (optional)
  • 2 onions, halved, core removed and thinly sliced
  • Vegetable oil, to cook

Sift the flours into a mixing bowl, then stir in the ghee and lemon juice and just enough cold water to bring it to the consistency of double cream. Stir in the spices, aromatics and herbs and add salt to taste. Stir in the onions so they are well coated.

Heat the oil in a deep-fat fryer to 180C, or fill a large pan a third full with oil and heat – a drop of batter should sizzle as it hits the oil, then float. Meanwhile, put a bowl of cold water next to the hob, and a plate lined with kitchen paper. Put the oven on a low heat.

Once the oil is up to temperature, wet your hands and shape tablespoon-sized amounts of the mixture into balls. Drop into the oil, being careful not to overcrowd the pan, then stir carefully to stop them sticking. Cook for about four minutes, turning occasionally, until crisp and golden, then drain on the paper and put in the oven to keep warm while you cook the next batch.

Recipe by: Kyle Bruce, Rosewood Estates Winery, April 2018.