Home cooked vegetarian food recipe - Chana Masala (Chickpea Curry)

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Chana Masala (Chickpea curry) (serve 6-8 people)
This is a recipe I learned and modified from Manjula's Kitchen

400 grams of chickpeas, soaked over night and then cooked in pressure cooker for 15 minutes after it starts to steam. Turn off the heat. Wait until the steam completely released, then drained the chickpeas.

8 tomatoes, grilled in oven for about 15 minutes, peeled and blend into a puree.

2 teaspoons cumin seeds (jeera)

3 tablespoons gram flour / chickpea flour (Besan)

3 teaspoons ginger paste

2 red or green chillies, chopped

6 teaspoons coriander powder (dhania)

1 and 1/2 teaspoons turmeric powder (haldi)

1 and 1/2 teaspoons chilly powder

2 heap teaspoons salt (adjust to taste)

1 and 1/2 teaspoons garam masala or chana masala

Cooking oil

2 cups of water

x x x x x x x x x x x x

Heat up the pot at medium high heat. Add about 4 tablespoons of cooking oil.

When the oil is hot, add cumin seeds, gram flour. Stir evenly until the gram flour turn slightly brown and fragrant.

Add ginger paste, tomato puree, chopped chillies, coriander powder, chilly powder, turmeric powder.

Stir evenly until the paste well-cooked and fragrant.

Add in the chickpeas, garam masala or chana masala and salt. Add water, cooked until boiling. Switch to low heat and cover. Cooked for 15-20 minutes.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!