A tomato based purée jazzed up with a spicy masala paste becomes home to mouth-watering chickpeas, in this Spiced Black Chickpeas Vegan Curry. It goes very well with rice as well as parathas, and transforms even a simple main course into a grand fare.
Spiced Black Chickpeas Indian Style Vegan Curry / Masaledar Kala Channa
Preparation Time:- 10 Minutes
Cooking Time:- 20 Minutes
Serves:- 2-4 approx
Recipe Source:- Preety's Kitchen
Oil:- 1-2 Tbsp
Cumin seeds:- 1 Tsp
Bay Leaves:- 1
Garlic:- 2-3 cloves, chopped
Ginger:- 1 inch piece,chopped
Onion:- 2 medium, chopped
Tomato Puree:- 1 1/2 Cups ( Grind the fresh tomatoes until smooth to make tomato puree)
Turmeric Powder:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala Powder:- 1 Tsp
Coriander Powder:- 1/2 Tsp
Dried Mango Powder/ Aamchoor Powder:- 1/2 Tsp
Cardamom Powder:- 1/4 Tsp
Nutmeg:- A Pinch
Cinnamon:- 1/4 Tsp
Brown Sugar:- 1 Tsp
Boiled Black Chickpeas/ kala channa:- 2 Cups Approx
1) Grind the onion ,ginger and garlic together in a food processor till you get a smooth paste.
2) Heat the oil in a medium-sized, heavy-bottomed pan on a medium flame. When hot add cumin seeds & bay leaf.
3)Add the onion , ginger & garlic paste you prepared. Fry until light brown in color and all the moisture from onion paste is gone.
4)Add the tomato puree, sugar and all the spices. Cook for 15 minutes stirring in between until the raw smell of tomatoes are gone and gravy is well cooked.
5) Add the boiled chickpeas, cook for 5 more minutes,Do the taste test and make any adjustments if needed.
Serve it hot with any Indian bread or rice..Enjoy:)
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