Chana Masala

This recipe I found on the internet under the title
“Best Vegan Recipes for 2008”. It is from Hema Paresh’s cook book, “The Asian Vegan Kitchen”

Hema’s Introduction: Chickpeas are popular among the Punjabis of north India who call them chole and often prepare them for breakfast with bhatura bread. This recipe — traditionally called Chana Masala — was handed down to me by my mother. The roasted coriander and cumin seeds that she uses, together with the generous amount of ginger, give it a distinctive flavor. This Chickpea Curry is a complete meal in itself. It is high in protein and carbohydrate and low in fat. I remember making almost 15 kg of this curry for school bazaars and this was one of the first curries to be sold off. It used to be a favorite lunch menu during my children’s school years. Serve with rolls, rice or Indian bread.

INGREDIENTS:
2 (400gm) cans of chickpeas
1 tbsp olive oil
2 cardamom pods
1 small stick cinnamon
2 bay leaves
1 tsp cumin seeds
1/2 tsp asafetida
1 large onion, finely chopped
1 fresh hot green chili, halved lengthwise
½ inch (1 cm) cube fresh ginger, peeled and grated
1 (400 gm) can tomatoes, pureed
Salt to taste
½ tsp turmeric
½ tsp garam masala (see page 16)
½ tsp cayenne pepper
½ tsp mango powder
1 tsp coriander powder

For the Roasted Spice Mixture:
1 tsp coriander seeds
3 cloves
1 tsp cumin seeds
1 dried red chili

Method (Thermomix):
Place Roasted Spice ingredients into TM bowl
Roast at Varoma temp for 5 minutes on speed 2
Grind for 1 to 2 minutes on speed 9 until mixture forms a powder
Set aside
Drain the 2 cans of chickpeas and save the liquid
Place onion cut into quarters into TM bowl
Shred for 5 seconds on speed 5
Wipe down sides with spatula
Add oil, cardamon, cinnamon, bay leaves and cumin seeds
Saute at temp 100 degrees for 3 minutes on speed 1
add asafedtida
saute at temp 90 degrees for another 10 miutes on speed 1
Add salt, tumeric, garam masala, cayenne, mango powder and corianda
Saute at temp 90 degrees for another 60 seconds on speed 2
Add chickpeas and at least half the saved liquid
Stir for 60 seconds on reverse speed 1
Add roasted spice mix
Simmer at temp 90 degrees for 3 minutes on reverse speed 1

Method (Conventional):
Dry roast all the roasted spice mixture ingredients and grind to a powder.
Drain the chickpeas, keeping the liquid for cooking later
In a large frying pan, heat the oil and add the cardamom, cinnamon, bay leaves, and cumin seeds. Stir over medium heat until fragrant. Add the asafetida and onion and sauté for 10–12 minutes until browned.
Add the fresh green chili, ginger, and the pureed tomatoes. Cover the frying pan and simmer for 3–4 minutes. Add the salt, turmeric, garam masala, cayenne pepper, mango powder, and coriander powder. Stir thoroughly.
Add the chickpeas and stir gently. Add some of the reserved drained liquid to bring it to the desired consistency. Add the roasted spice mixture, bring to a simmer, then turn off the heat.

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