There was a time when Veganuary didn’t bring the excitement it does today. But, with vegan dishes taking on even the finest carnivorous compatriots, going vegan in January is no longer about restriction; it’s about creative, experimental, healthy eating that’s not just good for you but good for the planet.
We’re here to help you get started with a traditional Chana Masala recipe from Dipna Anand at Somerset House. It’s packed with delicious, healthy ingredients that pack a punch. This recipe is a proper Punjabi Chana Masala chickpea curry, and it is not only simple and easy to dish up but a real crowd-pleaser.
Bring your dinner to the next level, as Dipna Anand shares that Chollay (Chana Masala) is perfect with bhatura (a fluffy deep-fried leavened sourdough bread) or a side of Basmati rice.
And here’s Dipna on YouTube to show you exactly how it’s done!
480g chickpeas, drained from tin or freshly boiled
6 tbsp vegetable oil
1 medium onion, finely chopped
1 ½ tbsp ginger and garlic paste
1 green chilli, finely chopped or made into a paste
350g plum peeled tomatoes, tinned (puréed) or fresh puréed
1 ½ tsp cumin seeds
1 tbsp fresh chopped coriander, save some for garnish (optional)
¾ tbsp dried fenugreek leaves, crushed
¾ tsp cumin powder
1 ¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp salt or to taste
1 ¼ tsp garam masala
1 tsp amchoor (raw mango powder)
1 tsp anardana powder (raw pomegranate powder)
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