Chana Masala (Chickpea curry) - purely veg
Chana Masala (Chickpea curry) - purely veg

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chana masala (chickpea curry) - purely veg. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chana Masala (Chickpea curry) - purely veg is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Chana Masala (Chickpea curry) - purely veg is something that I’ve loved my entire life.

Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water. Chana Masala (Chickpeas) Chickpeas are one of my favorite ingredients. They are so versatile and you can do a lot with them - curry them, add to salads, to chats and they can be eaten with rice, bread, "baturas/kulchas/puri's" (different types of fried dough) or plain without any accompaniment (my way). channa masala Literally meaning mix-spiced small-chickpeas, Chana Masala is a chickpea curry that originated in India as common street food.

To get started with this recipe, we have to prepare a few components. You can have chana masala (chickpea curry) - purely veg using 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chana Masala (Chickpea curry) - purely veg:
  1. Prepare 3 tbsp oil
  2. Make ready 2 tbsp butter
  3. Make ready Salt (to taste)
  4. Take 1 bay leaf
  5. Get 1 tbsp chana masala
  6. Get 1 pinch asafetida
  7. Make ready 1/2 tsp turmeric powder
  8. Get 1 tbsp coriander cumin
  9. Take 1 tbsp red chilli powder (as per taste)
  10. Prepare 4 tbsp tomato ketchup
  11. Prepare 4 tbsp hot chilli ketchup (as per taste 😁)
  12. Make ready 1 small bowl chick peas (could be more)
  13. Make ready 2-3 tomatoes
  14. Make ready 2 medium sized onions or 1 big onion
  15. Make ready 1 spring onion - finely chopped
  16. Take 2 green chillis (the thin ones - spicy)
  17. Get 1 boiled potato (chopped) - optional
  18. Take 1 slice ginger - grated
  19. Take 2 cloves garlic - grated
  20. Take 1 lemon
  21. Take 30 g chopped coriander - for flavor

Dried beans are a must-have in the vegetarian kitchen. While the onions are cooking, put all of the dry spices required in a small bowl, apart from ½ tsp of garam masala, which gets added to the curry at the very end. Add chopped garlic, grated ginger and curry leaves. Keep on stirring gently until the onion is translucent, garlic softens and they both release their aroma.

Steps to make Chana Masala (Chickpea curry) - purely veg:
  1. Soak a bowl of chick peas or the amount you'd want to cook, overnight, or for at least 8 hours (tip).
  2. Boil chickpeas in a cooker (this would do faster). Add enough water, chickpeas, a pinch of salt, a little bit of turmeric, some few drops of oil. Let the cooker whistle 3-4 times atleast. If you do not have a cooker, just boil them normally on the gas for may be 30 minutes (minimum).
  3. While the chickpeas boil; grind the onions (preferably the red ones but you could take the white ones too) and green chillis. Separately grind the tomatoes. Grate a slice of ginger. Grate 2 cloves of garlic (you can add more depending on your taste). Do all of these separately.
  4. Take a frying pan, add oil and butter as mentioned and let it heat.
  5. Add a pinch of asafetida, add the grated garlic and ginger together with bay leaf and let it fry for some few seconds (1-2 seconds). Do not let it turn brown. You should already be able to smell the garlic
  6. Add the ground onion and chillis together with the chopped spring onions. Fry until the colour of the onion changes slightly.
  7. Add the ground tomatoes (or tomato paste), the chana masala, salt to taste, cumin coriander powder, turmeric, red chilli, the ketchup and hot chilli ketchup and stir. Let it fry on slow or medium heat until the tomatoes appear to be cooked. (For this dish Baadshah's chana masala was used, you can use Everest also or any other make).
  8. Add the chickpeas and water as required (If you end up adding extra water, you can let it boil until some of it evaporates 😜). If you want it dry do not add water, just 4-5 tablespoons. Sprinkle chopped coriander leaves, squeeze half a lemon & mix everything together. Let it boil on medium flame until you notice a thin layer of oil around the corners or the top (in other words, the oil separates from the spices). If you want to add potatoes you can do so in this step. Potato is optional.
  9. Serve in a bowl, garnish with chopped tomatoes, chopped onions and chopped coriander. If you do not want to garnish it, you can serve with a slice of lemon, slices of onions in the side and a green chilli. You can either have rice, naan, chapati, roti, paratha or even bread with it. Enjoy ! 😋

Add chopped garlic, grated ginger and curry leaves. Keep on stirring gently until the onion is translucent, garlic softens and they both release their aroma. Chickpea masala curry cooked with ginger & garlic. Allergy advice: Contains Mustard This product is made in facilities which handle nuts, mustard, sesame, peanut, egg, gluten, fish and crustaceans ; Sold as cold. This incredibly tasty, healthy, filling, vegan, and cheap-to-make chickpea spinach curry, can be made in less than half an hour.

So that’s going to wrap it up for this special food chana masala (chickpea curry) - purely veg recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!