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Chana Masala (Chickpea curry) - purely veg. Literally meaning mix-spiced small-chickpeas, Chana Masala is a chickpea curry that originated in India as common street food. I tested so many versions of chickpea curry before I was ready to present this perfect, easy, healthy Chana Masala!! The rest of my vegetarian family were the taste-testers, and I don't think they mind.

Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot. This incredibly tasty, healthy, filling, vegan, and cheap-to-make chickpea spinach curry, can be made in less than half an hour. It easily doubles up to feed a crowd, or to simply save you cooking another meal a different day.

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, chana masala (chickpea curry) - purely veg. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Literally meaning mix-spiced small-chickpeas, Chana Masala is a chickpea curry that originated in India as common street food. I tested so many versions of chickpea curry before I was ready to present this perfect, easy, healthy Chana Masala!! The rest of my vegetarian family were the taste-testers, and I don't think they mind.

Chana Masala (Chickpea curry) - purely veg is one of the most popular of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. Chana Masala (Chickpea curry) - purely veg is something which I've loved my whole life. They are nice and they look fantastic.

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

Easy and simple Chana Masala using raw chickpeas which are soaked overnight and then cooked with onion, tomatoes and spices. This popular Indian dish is vegan and gluten-free and pairs well with rice or naan. Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Instructions 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 ! 😋.

Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Heat olive oil in a large skillet over medium heat. Restaurant Style Chana Masala This restaurant style chana masala is loaded with flavor. It's easy to make this classic Indian dish, and it comes out better than take out!

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