With all due apologies to my own, genetic aunties, who like very mild midwestern and British foods, one of my favourite things about the internet is that my Indian Aunties can teach me to make the dishes I want to make, but don’t know how to.
Here, my chana masala looks like it got dolled up for a glamour shots session. This is not because of vaseline on my camera lens, but because of the steam coming off the very freshly cooked chana masala.
My Indian Auntie, Manjula, demonstrates how to make the chana masala on YouTube . . . which is the next best thing to having an Auntie here in my own kitchen. At minute 3:25, she shows me something I didn’t know was a step in the cooking of tomatoes and oil: the separation of the two.
I also have Indian Uncles to consult.