Hello vegans… 😊

Hope all of you are fit and fine.

Are you ready to dive into the art of plant-based cooking…??

Then, prepare your taste buds for a symphony of flavors as we are going to dive into a world of flavors that will leave you craving more.

Indian cuisine is famous for its spices. Moving forward to in this direction, today we will make “Punjabi Chana Masala”. It is a flavorful and popular North Indian dish made with chickpeas (chana) cooked in a spicy and aromatic tomato-based gravy.

This delicious Chole Masala recipe is naturally vegan and packed with healthy minerals, protein and fibers.

Here's an easy recipe for Punjabi Chana Masala. To make it, all you need to have:

Ingredients:

For Boiling Chickpeas:

• 1 cup dried chickpeas (kabuli chana), soaked overnight
• 1 tsp baking soda (optional)
• Water for boiling
• 1 dried amla or 1 tea bag to darken the chana
• To add extra flavor 1 bay leaf, 2 cloves, ½ inch cinnamon, 1 small black cardamom and 3-4 green cardamom. (Optional)
• A pinch of baking soda (optional)

For Chana Masala:

• 2 tbsp peanut/soy oil
• 1 tbsp vegan ghee
• 1 large finely chopped onion
• 1 cup finely chopped (or puree) tomatoes
• 2 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/8th tsp turmeric powder
• ½ tsp red chili powder (for better color use Kashmiri red chilli powder)
• 1 tsp garam masala
• 1-inch Cinnamon Stick
• 2 Cloves
• 1 Bay leaves (tej patta),
• 2 green cardamoms
• 1 green chili slit
• Salt to taste
• 1 tbsp chana masala powder (store bought or handmade)
• ¼ tsp hing (asafoetida)
• 1 tsp crushed Kastoori methi
• half-inch ginger juliennes (7 to 8)
• Fresh coriander leaves for garnish

* In this recipe I used homemade chana masala powder. This post also has the recipe to make homemade chana masala powder.

Method:

Soak and Cook Chickpeas

• Rinse 1 cup dried white chickpeas in fresh water a couple of times. Then soak them overnight or for 8 to 9 hours in 3 -4 cups of water.

* Keep in mind to add enough water to take into account that the chickpeas increase in size during soaking. And if you have forgotten to soak the chickpeas, you can speed up the process by adding them to a bowl of hot boiled water. Cover and soak for 1 - 2 hours.

• After they have soaked, later drain all the water and again rinse the soaked chickpeas in fresh water for 2-3 times.

• In a pressure cooker add the chickpeas.
• Add 2.5 to 3 cups of water.
• To darken the chickpeas, add dried amla (Indian gooseberries) or can opt to add 1 black tea bag.

Note: If you do not care about the dark color, then you can just cook the chickpeas with salt and water.

Optionally to add extra flavor, you can add 1 bay leaf, 2 cloves, ½ inch cinnamon, 1 small black cardamom and 3-4 green cardamom.

To cook chickpeas faster you can add a pinch of baking soda.

• Cook the chickpeas on medium heat. The chickpeas should be cooked well and softened enough that you can mash them with a spoon.
• Keep this cooked chana aside.

Make Homemade Chola Masala Powder

While the chole cooks, add the following spices in a pan

• 1 bay leaf
• 1 to 2 dried red chilies (leave out for lesser heat)
• 1 tsp coriander seeds
• 4 cloves
• 1 inch cinnamon
• 1 small black cardamom
• 3 - 4 green cardamom
• 6 - 7 peppercorns
• 2 tsp dry pomegranate seeds (if you do not have these seeds, then omit adding them at this step and add dry mango powder or lemon juice later as mentioned in the steps below).

• Dry roast all the spices until aromatic
• Add 1 small strand mace, 1 tsp cumin seeds, 1 tsp fennel seeds and deep roast them until aromatic & crunchy without burning.
• Turn off and add ½ tsp grated nutmeg.
• Cool them and add them to a grinder/blender to make a fine powder. If you are not using pomegranate seeds, you may add 1 ½ tsp dry mango powder here.

 Make Chana Masala Gravy

• Heat the 2 tbsp of peanut/soy oil in a pan.
• Add 1 inch cinnamon, 2 green cardamoms, 1 bay leaf, 2 cloves (sizzle them in oil).
• Add finely chopped onions. Sauté stirring often till the onions soften and turn translucent or light brown. (Do not fry on a high flame)
• Add 1 green chili slit
• Add 2 teaspoon ginger-garlic paste and sauté for some seconds or until their raw aroma goes away.
• Add 1 cup finely chopped (or puree) tomatoes and sauté on a medium flame till tomatoes has reduced their moisture
• Add ½ tsp red chili powder, 1/8th tsp turmeric powder and salt to taste.
• Add 1 tbsp chole masala powder that we made and ½ tsp garam masala powder

(* If you are using store bought chole masala powder then also add 1 tsp coriander powder and 1¼ tsp garam masala)

• Sauté the gravy until the masala smells good and aromatic (oil starts to leave the gravy).
• Reduce the heat.
• Add the cooked and drained chickpeas (reserve the stock).
• Stir and mix very well.
• Add about 1 to 1.25 cups of reserved stock or water. Stir well.
• Cover and simmer on low flame for 15 minutes.
• Add 1 tsp crushed Kastoori methi and a pinch of garam masala.
• “Chana Masala” tastes better after resting 30 minutes.

Adjust Consistency

* You can add a little water to achieve the desired consistency.

* Mash some chickpeas with the spoon to thicken the gravy. If you prefer an even thicker gravy, add less water or mash more chickpeas.

Garnish and Serve:

Tadka for extra flavor-

• In a small tadka pan add 1 tbsp vegan ghee and heat it.
• Add the slightly slit 3-4 green chilies (with the ends and seeds intact) to the hot ghee. And fry them on a medium heat, stirring until blistered.
• Add half-inch ginger juliennes (thin matchstick size)
• Fry and then add ¼ tsp hing (asafoetida).

Pour this hot hing tadka over the chana masala just before the serving. Garnish with fresh coriander leaves.

Serve hot with Indian bread like naan or bhatura along with lemon, sliced onion, green chillies and green salad.

Enjoy your super delicious spicy homemade Punjabi Chana Masala.

Vegan Naan

Naan is a popular Indian flatbread and this vegan naan is tender, fluffy, flavourful and chewy yet crisp and flaky in some spots. It is the perfect bread for scooping up delicious Indian Punjabi Chana Masala.

To make a soft but crispy flavorful vegan naan, all you need to have-

• ¾ cup (150 - 160 ml) lukewarm water
• 1½ tsp active dry yeast
• 1½ tsp organic cane sugar
• 2 cups all-purpose flour
• ½ tsp fine sea salt
• ¼ tsp baking powder
• To give flavor: 3 cloves garlic, grated or minced (optional)
• 3 tbsp plain dairy-free yogurt
• 2 tbsp olive or avocado oil or neutral flavoured oil of your choice
• 4 tbsp finely chopped cilantro
• 3 tbsp vegan butter

Method:

• In a bowl add lukewarm water, yeast and sugar. Stir and set aside about 10 minutes (It becomes frothy and foamy).
• In the meanwhile, add flour, salt and baking powder to a large mixing bowl and combine them well.
• Add the vegan yogurt, oil in the yeast mixture and stir to combine. Add it to dry ingredients. *Knead the dough, initially mix it with a fork. When the dough is shaggy and it cannot be stirred with a fork. Transfer it to a clean work surface and oil your hands well that will help you in kneading. as
• Add just enough flour on a surface to gently knead for 5 turns and form into a loose ball.

* After very well kneading, dough will stop sticking and become smooth, soft, elastic, and flexible.

• Coat the dough with a little bit oil and place it back in mixing bowl.
• Cover the dough with a damp towel or plastic wrap.
• Rest in a warm place upto 4 hours or until the dough rises.
• Once the dough has risen, remove it from bowl and knead for 30 seconds.
• Divide the dough into 7 even ball pieces.
• Lightly knead each ball until it forms a loose ball and set apart on a clean surface or parchment paper to prevent sticking.
• Cover it with plastic wrap or towel and let rest for 5-10 minutes.
• Pre heat the iron pan (not non-stick).
• If you want to add some flavor: Prepare melted vegan butter, sea salt, minced garlic, or cilantro. In a bowl mix the butter and minced garlic with pastry brush.
• Set a water bowl and butter garlic mixture next to your work place.
• Take a piece of dough and roll out into an oval or circle with a rolling pin. Sprinkle the cilantro and roll the rolling pin once over the dough to get the cilantro to stick.
• Pat the dough with a bit of water on its back side and place the wet-side down on the hot pan.
• Cook until the edges of the dough look dry and it’s beginning to bubble.
• Carefully flip the naan. When the naan looks almost raw and doughy, with some parts charred, it’s time to transfer the naan to a plate.
• Brush with the melted garlic butter and sprinkle with just a pinch of sea salt.
• Repeat the process with the remaining naan.
• Serve and eat while still warm.

Important tips to taken care

• Avoid adding extra water while kneading.
• While kneading you might need to oil your hands several times.
• While making a naan cover the rest of the dough.
• Adjust the heat of the iron pan accordingly.

I hope you enjoy the pillowy soft Naan with spicy Punjabi Chana Masala.

Is it yummy….?? 😊

Turn your kitchen into a plant-based paradise with above recipes….

If you try this recipe, let us know! Leave a comment, and upload photos, so we can see what you came up with.

Explore the more plant-based palette with me. Till then stay fit, stay vegan.

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