Vegan Chana Masala/Chole (Chickpea Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
137 kcal
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Course
Main Course
Vegan Chana Masala/Chole (Chickpea Curry)
Description
This Vegan Chana Masala recipe builds its flavor foundation with sautéed onions and a spice mix including cumin, turmeric, asafoetida, and a chana masala blend. Tomatoes, ginger, garlic, chili flakes, and lemon juice create a smooth puree added to the spiced onions, cooked until thick and beginning to separate oil. Pressure cooking the garbanzo beans in this mixture softens them and melds the flavors deeply.
The curry offers a complex flavor profile with the warmth of cumin and turmeric, a touch of pungency from asafoetida, and bright acidity from lemon juice. The pressure cooker method yields tender chickpeas and a richly textured sauce, characteristic of traditional chana masala.
Typically served hot, this dish pairs well with Indian flatbreads such as rotis or naan. It can also accompany steamed rice for a filling meal. Garnishing with chopped onions, lemon wedges, and cilantro adds fresh contrast to the deep, spiced sauce.
Cooking times depend on the pressure cooker type; the author notes their model uses a whistle system, recommending roughly 10 minutes active cooking under full pressure followed by reduced heat. Adjust salt and chili to personal taste once cooked.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 onion medium, chopped
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- pinch asafetida hing
- 3 tomato medium
- 1 inch ginger can be substituted with ginger paste, chopped
- 3-4 cloves garlic can be substituted with garlic paste, peeled and chopped
- 1/2 teaspoon red chili flakes to taste, or green chili
- 1 teaspoon lemon juice
- 14 oz garbanzo beans or 1 cup dry chickpeas soaked overnight and pressure cooked for 4-5 whistles, washed and drained
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon raw sugar
- 1 teaspoon chana masala powder Recipe below or use the chana/chole masala blend from indian store, to taste
Instructions
- In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice, 1/4 can garbanzo beans(1/4 cup cooked chickpeas). Blend into a paste and keep aside.
- In a pressure cooker, add oil and onions. Switch on saute or over medium heat if it is a stove top pressure cooker.
- Cook until onions are translucent. Add in the spices, asofetida, chana masala blend and mix well.
- Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15 minutes)
- Add in the salt and remaining garbanzo beans and 1 to 1.5 cups water depending on your preference for thick or thin curry.
- Pressure cook for 2 whistles(10 minutes). or cook covered until chickpeas are easily mashable.
- Let the pressure cooker release pressure by itself(5 minutes). Adjust salt. Add more chana masala blend and chili flakes per taste. Mix well.
- Serve hot topped with chopped onions, lemon wedges, cilantro and Rotis or Naans or Basmati Rice!
- Saucepan: Use canned or slow cooker cooked chickpeas, or dry chickpeas soaked overnight. In a deep pan, make the tomato onion mixture as above. Add the chickpeas and 2 cups of water and cook for an hour or so, covered, until the chickpeas are tender. Mash some chickpeas and let cook for another 5-10 minutes uncovered. Adjust water for preferred consistency.
Notes
- Pressure cooker settings vary; use the whistle count as a guide for cooking times.
- Let the pressure release naturally before opening to retain moisture and tenderness.
- Adjust salt and chili flakes after cooking to suit your taste preferences.
- Serve with chopped onions, lemon wedges, cilantro, and Indian flatbreads or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 352mg | 15% |
| Potassium | 390mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 55mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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