Chana Masala the Ultimate Vegan Chickpea Curry
Table of Contents
Recipe Introduction: Your Chickpea Curry Chana Masala Ultimate Awaits!
Fancy a bit of spice? Been craving a proper curry but also trying to eat more plant based grub? Okay, right then, let's get this sorted .
This Chickpea Curry Chana Masala Ultimate recipe is your ticket to flavour town! It's bold, comforting, and packed with all those warming Indian spices we know and love.
Quick Hook to Chana Masala
Let’s make Vegan Chana Masala Recipe that's better than your local takeaway. I remember the first time I tried Authentic Indian Chickpea Curry .
Oh my gosh, the explosion of flavors! This recipe brings that same magic to your kitchen.
Delving Deeper into Chana Masala
Punjabi Chana Masala , a star in North Indian cuisine, has been enjoyed for generations. It's a simple dish at its heart, but the magic lies in the spices.
It's surprisingly easy to make, clocking in at about an hour (plus soaking time if you're using dried chickpeas). This recipe yields 4-6 servings, perfect for a family meal or a cozy night in.
Benefits Galore in Chana Masala
This Easy Chana Masala isn't just delicious; it's packed with goodness! Chickpeas are a fantastic source of plant based protein and fibre.
This Chickpea Curry is perfect for a mid-week meal, a weekend feast, or whenever you fancy a taste of India.
What makes this recipe special? It's the perfect balance of spice, tang, and warmth, all in one bowl of deliciousness.
Considering the brief , it's also super customisable to your spice preference. It's all about getting it seen, innit?
Ready to Roll? First, the Ingredients:
Before we dive into cooking Best Chana Masala , here's what you'll need for your Homemade Chana Masala . Grab your spices.
Chana Masala Spices are the key of this dish!. This Indian Vegan Recipes is easier to prepare than you think.
For a really proper treat, serve your Chana Masala with Rice for extra yumminess.
Ingredients & Equipment: Cracking on with the Chana Masala!
Okay, right then, let's get this sorted. Before we dive headfirst into making the best Chickpea Curry Chana Masala Ultimate you've ever tasted, we need to gather our bits and bobs.
And trust me, having everything prepped makes life so much easier. I can't tell you the number of times I've started cooking and realized I'm missing something crucial.
Disaster! So, let's avoid that, yeah?
Main Ingredients Breakdown
- Chickpeas: 1 cup (200g) dried or 2 cans (15 ounces/425g each) . If using dried, soak overnight. Quality chickpeas should be uniform in size and colour.
- Water: 4 cups (950ml) if cooking dried chickpeas.
- Bay leaf: 1.
- Black cardamom pod: 1 (optional).
- Salt: ½ tsp (3g) (only if cooking dried chickpeas).
- Vegetable oil: 1 tsp (5ml) (only if cooking dried chickpeas).
- Vegetable oil: 2 tablespoons (30ml) .
- Yellow onion: 1 medium , finely chopped (about 1 cup / 150g ).
- Ginger: 1 inch (2.5cm) , grated (about 1 tablespoon ). Look for firm, unwrinkled ginger.
- Garlic: 3 cloves , minced (about 1 tablespoon ).
- Green chillies: 1-2 , finely chopped (adjust to taste). Bird's Eye chillies pack a punch!
- Ground coriander: 1 teaspoon (2g) .
- Ground cumin: 1 teaspoon (2g) .
- Turmeric powder: ½ teaspoon (1g) .
- Garam masala: ½ teaspoon (1g) .
- Red chilli powder: ½ teaspoon (1g) .
- Amchur powder: ¼ teaspoon (0.5g) .
- Kasuri Methi: 1 teaspoon (5ml) , crushed.
- Diced tomatoes: 1 can (14.5 ounces/411g) , undrained.
- Water: ½ cup (120ml) .
- Salt: To taste.
- Lemon juice: 2 tablespoons (30ml) .
- Fresh coriander leaves: Chopped, for garnish.
I once forgot the amchur powder. Honestly, the curry just wasn't the same! It's that tang that really elevates it.
Seasoning Sensations: Spice Up Your Life!
Essential spice combinations? Coriander and cumin are your base. Don't skimp! Flavour enhancers? Ginger and garlic, definitely. And the amchur powder is a game changer.
No amchur? A squeeze more lemon juice will do in a pinch. No Garam Masala?: Create your own blend using cinnamon, cloves, cardamom, cumin and coriander.
Equipment Essentials: Keep it Simple!
- Large pot or Dutch oven
- Large skillet or frying pan
- Measuring cups and spoons
- Grater or microplane
- Sharp knife and cutting board
- Potato Masher (optional)
Don't have a fancy Dutch oven? No worries, a large pot works just fine. And if you don't have a potato masher, use a fork.
Easy peasy! This Vegan Chana Masala Recipe is going to knock your socks off!
Cooking Method: Ace Your Chickpea Curry Chana Masala Ultimate!
Okay, right then, let's get this sorted. We're diving into the heart of Indian cooking. Today, we're conquering the Chickpea Curry Chana Masala Ultimate .
It's easier than you think. Honestly, if I can do it, anyone can! Trust me, there's nothing like serving up a Vegan Chana Masala Recipe after a long day.
This recipe is a proper winner.
Prep Steps: Get Your Ducks in a Row
Essential mise en place: First things first, chop your onion. Grate your ginger and mince your garlic. Measure out all your spices.
Having everything ready before you start is a massive time saver. Time saving organization tips: If using dried chickpeas, soak them overnight.
It cuts down on cooking time big time. Drain and rinse your canned chickpeas too. This removes some of that tinny taste.
Safety reminders: Mind those chillies! Wash your hands thoroughly after handling them. No one wants chilli oil in their eyes.
Also, be careful of hot oil.
step-by-step Process: Let's Cook!
- Prepare Chickpeas: If using dry, soak overnight. Cook them in 4 cups (950ml) water with bay leaf and spices for 45- 60 minutes. Drain, reserving some liquid. For canned, just drain and rinse.
- Sauté Aromatics: Heat 2 tablespoons (30ml) oil . Fry 1 chopped onion until golden. Add 1 tablespoon grated ginger , 1 tablespoon minced garlic , and 1-2 chopped chillies. Cook until fragrant.
- Bloom Spices: Stir in 1 teaspoon ground coriander , 1 teaspoon ground cumin , ½ teaspoon turmeric , ½ teaspoon garam masala , ½ teaspoon red chilli powder , and ¼ teaspoon amchur powder. Sauté for 30 seconds until fragrant. Be careful not to burn.
- Add Tomatoes and Simmer: Add 1 can (411g) diced tomatoes and ½ cup (120ml) water . Simmer for 15- 20 minutes , until thickened.
- Incorporate Chickpeas: Add chickpeas. Mash some for creaminess.
- Simmer and Finish: Salt to taste. Simmer 10- 15 minutes . Stir in 1 teaspoon crushed Kasuri Methi and 2 tablespoons lemon juice.
- Serve Hot: Garnish with fresh coriander. Serve with rice or naan.
Pro Tips: Chef's Kiss!
Want to take your Authentic Indian Chickpea Curry to the next level? Crush those dried fenugreek leaves (Kasuri Methi) between your palms before adding them.
It really releases the flavour. Common mistake? Burning the spices! Keep the heat low and stir constantly. You can make this Easy Chana Masala ahead of time.
The flavors actually get better overnight! It's great as Indian Vegan Recipes .
Honestly, making Best Chana Masala is all about the spices. The blend of the Chana Masala Spices is key. Don't skip the amchur powder.
It provides that essential tang. Serve your Chana Masala with Rice for a complete meal.
See? It’s totally doable. This Homemade Chana Masala will be a crowd pleaser. You will love your new Punjabi Chana Masala . Now, go forth and make some magic!
Recipe Notes for Your Chickpea Curry Chana Masala Ultimate
Right then, let's get this sorted, shall we? Here are a few notes to help you ace this Chickpea Curry Chana Masala Ultimate .
I've made this Authentic Indian Chickpea Curry loads of times. Honestly, a couple things always make it a winner.
Cracking Serving Suggestions
First, think about presentation. Plating makes a difference. I like to serve my Punjabi Chana Masala in a nice bowl.
Top it with a generous sprinkle of fresh coriander. A swirl of vegan cream looks fancy too, you know?
Chana Masala with Rice is a classic, innit? Basmati is always a good shout. But naan bread is also brilliant for mopping up all that lovely sauce.
Oh my gosh, don't forget a cool cucumber raita! It's just what you need to balance the spices.
Proper Storage Tips
Storage is key for leftovers. Let the Easy Chana Masala cool completely before refrigerating. Store it in an airtight container for up to 3 days.
Freezing Homemade Chana Masala is also an option. Portion it out and it'll last for a couple of months.
When reheating, add a splash of water. This stops it from drying out. A microwave will do the trick. But gently simmering it on the hob is best for flavour.
Brilliant Variations
Want to mix things up? Try adding spinach. It makes a great Saag Chickpea Curry . Or chuck in some cooked potatoes for an Aloo Chana .
If you are following any specific dietary needs, you can adjust this recipe to be gluten-free by serving it without bread on the side.
Moreover, you can increase the protein content by adding more chickpea and tofu.
Nutrition Basics - Get Your Greens!
This Vegan Chana Masala Recipe is packed with goodness. It's a great source of fibre and protein. Around 350 calories per serving. So it’s filling and tasty. All from wholesome ingredients!
This recipe, inspired by India and perfect for vegans, showcases the power of spices and simple techniques. Remember to taste and adjust as you go.
Don't be afraid to experiment with the Chana Masala Spices . And most importantly, enjoy the process!
Frequently Asked Questions
Can I use canned chickpeas for this Chickpea Curry Chana Masala Ultimate recipe?
Absolutely! Using canned chickpeas is a great time saver. Simply drain and rinse them thoroughly before adding them to the curry. Just skip the initial step of cooking dried chickpeas, but still follow the recipe from the sauteing onion stage. One tin is typically around 400g, so grab two to get the right amount.
It's as easy as pie, innit?
How can I adjust the spice level in this Chickpea Curry Chana Masala Ultimate to suit my taste?
Spice is a personal thing, right? To control the heat, start with less green chilli and red chilli powder than the recipe suggests. You can always add more later, but you can't take it away! If you prefer a milder curry, consider using Kashmiri chilli powder, which adds a beautiful colour without too much heat.
What can I serve with Chickpea Curry Chana Masala Ultimate to make a complete meal?
Chana Masala goes brilliantly with all sorts! Fluffy basmati rice is a classic choice. For dipping, naan bread or roti are fantastic. If you're feeling fancy, make a cooling cucumber raita to balance the spice. A side of poppadums wouldn't go amiss, either - makes it a proper feast!
How do I store leftover Chickpea Curry Chana Masala Ultimate, and how long will it last?
Leftover Chana Masala is actually even better the next day, as the flavours have more time to meld! Store it in an airtight container in the fridge. It will happily keep for 3-4 days. Reheat thoroughly on the stovetop or in the microwave before serving, adding a splash of water if needed to loosen the sauce.
I don't have amchur powder. Is there a good substitute I can use in this Chana Masala recipe?
Amchur (dried mango powder) gives Chana Masala its signature tang. If you don't have it, a squeeze more of fresh lemon juice or lime juice is the best substitute. A tiny pinch of citric acid could also do the trick in a pinch! This'll bring a similar level of sourness to the dish.
Chana Masala The Ultimate Vegan Chickpea Curry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 kcal |
|---|---|
| Fat | 15g |
| Fiber | 10g |