Anjula’s Chana Masala RecipeAnjula’s Chana Masala RecipeAnjula’s Chana Masala RecipeAnjula’s Chana Masala Recipe
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Anjula’s Chana Masala Recipe

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Anjula’s Chana Masala Recipe

Ingredients

2 litres of water

2 Earl Grey teabags

2 tbs dry pomegranate seeds (available on Amazon. I used the TRS brand)

Square muslin cloth

3 cans of chickpeas, rinsed under cold water

1 black cardamom 

1 Indian bay leaf

1/2 inch piece of cinnamon stick

3 cloves

Dry whole chillies (to your taste)

2 tsp cumin seeds

2 tsp coriander seeds

2 tbs vegetable oil

1 large brown onion, chopped finely 

3 fresh garlic cloves, minced

10 g fresh ginger, peeled and minced

Fresh green chillies to your taste, slit lengthways

1 ripe beef tomato, chopped 

2 firm small salad tomatoes, chopped

2 tsp tomato puree

1 tsp chilli flakes

1 tsp turmeric powder

Salt to taste

2 tsp dry fenugreek leaves

Tempering

10 g ginger, julienned

3 whole green chillies, pierced

1 tbs vegetable oil

Garnish

1 heaped tsp mango powder

Handful of fresh coriander including the stalks

 

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Method

Bring the water up to the boil and add the tea bags. Place the pomegranate seeds in the muslin cloth tie a knot and drop them into the water too.

Allow the water to simmer for 5 minutes before adding the rinsed  and drained chickpeas. Simmer the chickpeas for 20 minutes or until they change colour. Drain the chickpeas and retain the water, setting it aside.

Place a small dry frying pan on a low heat, add the black cardamom, bay leaf, cinnamon stick, cloves, dry whole chillies, cumin and coriander to the pan. Gently roast for 2 minutes or until you can smell the aromas. Remove from the heat and place in a pestle and mortar and allow to cool. Grind into a coarse powder. Set aside.

Now place a sauté pan on a medium heat, add the vegetable oil and allow to heat. Add the chopped onion and fry until golden.

Now add the minced garlic and fry for 1 minute, then add the minced ginger and green chillies, stir and cook for a further 2 minutes.

Add the fresh beef and salad tomatoes, tomato purée, chilli flakes and turmeric powder.

Add just half of the ground spices along with the salt. Cook on a low heat until you have a paste.

Take a small bowl of the chickpeas and mash with a fork. Add to the sauté pan along with the remaining chickpeas.

Add the remaining ground spices along with the fenugreek leaves (see video).

Add half of the water you simmered the chickpeas in. Reduce to a simmer, place a lid on the saucepan and cook for 10 minutes. 


Tempering (optional)

Place 2 tsp oil in a small frying pan and heat until it smokes. Add the pierced green chillies and julienned ginger. Fry for 1 minute, add straight into the chickpeas, stir well and switch off the pan


Garnish

Add the mango powder and fresh coriander, stir well and allow to sit for 5 minutes before serving with puris or bhature’s 

 

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FEMALE CHEF, AUTHOR AND MASTER OF INDIAN CUISINE

Female Chef Anjula Devi is best known for her extensive knowledge of spices, creating delicious authentic Indian cuisine. A respected food writer and author, Anjula started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. ​​

ANJULA ON INSTA


Lunch today was a skinny stuffed eggy paratha. Fil
Lunch today was a skinny stuffed eggy paratha. Filled with asparagus, broccoli, fresh ginger, green chilli and tomatoes. I also added a hint of freshly ground cumin & coriander. I called it skinny because I use very little dough. The vegetables are also cooked for a very short amount of time so that you can get the value of all those nutrients. As always if you’d like me to do a full video let me know in the comments. 

#eggs #paratha #stuffed #lunch #lunchtime #eatwell #foodies #nofilter #lunchideas #vegetarian

New improved aloo gobi recipe coming your way soon
New improved aloo gobi recipe coming your way soon…

#improved #lovefood #vegan #veganfood #vegetarianrecipes #vegetarianfood #nofilter #aloogobi #foodies

(This is not a paid advert. I simply love shouting
(This is not a paid advert. I simply love shouting about brands that deliver good quality foods) I am totally loving the Maize from @eurostar_foods Makes the best makki di roti, a famous iconic bread from the Punjab India. If you’d like to see full video please leave a comment below. 

#glutenfree #punjabi #punjab #glutenfree #vegan #vegetarian #maize #polenta #nofilter #foodies

Benefits for prepping onions this way…
1, flavou

Benefits for prepping onions this way…
1, flavour explosion 
2, easy
3, No tears
4, Huge time saver
5, bulk cooking
6, very little smell of onions in the house! Although I love the smell of roasted onions! 😂😂

#roasted #time #timesavers #miseenplace #tastyfood #indianfood #nomoretears @mychefskills #flavours #chefs #cooks

Apologies everyone for the delay in getting this r
Apologies everyone for the delay in getting this recipe to you. The recipe is now available just click the link in my bio. Enjoy 

#recipes #anjuladevirecipes #anjuladevi #chole #chickpeas #vegan #vegetarian #foodies #iconic

I think the excitement in my voice says it all….
I think the excitement in my voice says it all…..

I used very little flour as I still wanted all so amazing flavours to come through that you get from Chana masala. I added some extra caramelised onions and some fresh green chilli. The result even though they aren’t the best looking flatbreads - they are by far the tastiest flatbreads I’ve made to date.

#hacks #flatbread #leftovers #sundaybrunch #chanamasala #foodies #nowaste #roti #eatwell


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LATEST FROM ANJULA

  • Anjula Devi presents at Vegan Life Live 2022 – 11 and 12th June 2022
  • Anjula’s Chana Masala Recipe
  • Valentine’s Day recipe ideas: Anjula reveals what she is cooking for her partner Andy
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