How to make Dipna Anand's vegan chana masala

Well done to those who’ve made the halfway mark in Veganuary.

While you plan recipes for the week ahead, we have a vegan masala to add to your list.

This recipe comes from award-winning chef Dipna Anand whose restaurant is in London’s Somerset House.

She’s known for authentic Punjabi and South Indian cuisine, and this particular chickpea recipe recipe is Punjabi.

It pairs well with bhaturas or and a side of Basmati rice, or to pour over an alu tikka chaat or samosa chaat.

Here’s how to make her ‘simple’ dish.

Chana Masala

Serves 4

Ingredients

• 480g chickpeas, drained from tin or freshly boiled
• 6 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 ½ tbsp ginger and garlic paste
• 1 green chilli, finely chopped or made into a paste
• 350g plum peeled tomatoes, tinned (puréed) or fresh puréed
• 1 ½ tsp cumin seeds
• 1 tbsp fresh chopped coriander, save some for garnish (optional)
• ¾ tbsp dried fenugreek leaves, crushed
• ¾ tsp cumin powder
• 1 ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp salt or to taste
• 1 ¼ tsp garam masala
• 1 tsp amchoor (raw mango powder)
• 1 tsp anardana powder (raw pomegranate powder)
• 200ml water

Method

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