Vegetarian Indian Aloo Chana Masala Recipes

Steps:

• Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
• Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
• Meanwhile, add tomatoes to a blender and process until pureed.
• Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
• Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
• Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.

Steps:

• Heat the oil in large pan.add onion and stir it 2-3 minutes then add tomatoes.
• and cook 5 minutes.
• then add chilli powder,turmeric powder,onion seeds green chillies and chickpeas.and stir it 3-4 minutes.
• then add 2 cup water to make thick gravy. Bring the gravy to boil. then add potatoes and salt.
• simmer for 15- 20 minutes and Enjoy.

Steps:

• Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
• Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
• Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.