Why this masala?
This tomato-ey Chickpea Masala is packed with fiber from chickpeas, which helps keep your digestive system healthy and promotes a feeling of fullness. The tomato provides antioxidants that can help protect your heart and boost your immunity.
The ginger-garlic in the recipe are great for improving digestion and reducing inflammation in the body.
Adding non-dairy cream offers a creamy texture without the saturated fat found in regular dairy, making it a heart-healthy option. It also helps in dialing down the tanginess of the tomato a bit.
Ingredients
Dried White Chickpeas – 53g
Red tomato – 169g
Red onion (peeled and ends cut) – 78g
Refined Sunflower oil – 1 Tablespoon
Ginger garlic paste – 1 Tablespoon + 1/2 Tablespoon
Homemade Madras Curry Powder – 1 Tablespoon
Garam Masala – 1/4 teaspoon
Water – 1/8 Cup
Salt – as needed
Optional: Homemade non-dairy cream – 1 Tablespoon
Recipe Instructions
Recipe for non-dairy cream (store the leftover in freezer)
Almonds (skin on) – 7g
Pan toasted and salted pumpkin seeds – 11g
Toasted White sesame seeds – 8g
Method: Rinse everything once and soak in rolling boiling water for 30 minutes. Grind with enough water to make a ‘cream.’
Main recipe
- Prepare the Onion-Tomato Paste: Wash and chop into chunks, add to a mixer jar and grind into a paste without adding water.
- Heat a stainless steel pan or a wok on medium flame, add oil, let it warm. Slowly add the ground onion-tomato paste, sautee for 1-2 minutes.
- Add the ginger-garlic paste, saute for another minute, add madras curry powder, garam masala, salt, water, stir, let the mixture come to a boil then reduce the heat, cover and simmer until oil floats on top.
- Add the salted and pressure-cooked chickpeas to the masala, check salt, add the non-dairy cream, stir and simmer for another minute. Check the consistency of the masala. Adjust water according to your preference.
- Turn off heat, add chopped coriander leaves, mix and enjoy it with your favourite flatbread!
What if I don’t want to make the non-dairy cream?
You can either use store bought dairy cream or avoid cream altogether but beware that the masala might be more tomatoey!
BYE!
