Vegan Chana Masala

Instructions

1. Step 1

   Heat the vegetable oil in the saucepan over medium heat. Add the cumin seeds and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Cumin Seed, 30.0 ml Vegetable Oil

   Cookware: saucepan, wooden spoon

2. Step 2

   Add the onion and ⅜ tsp (2 gr) of the salt. Cook over medium heat, stirring occasionally, until the onion is soft and golden.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Onion, 2.0 gr Salt

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the garlic, ginger, and green chili. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 1.0 piece Green Chili

   Cookware: saucepan, wooden spoon

4. Step 4

   Add the tomato, ground coriander, turmeric, red chili powder, and remaining ⅞ tsp (5 gr) salt. Cook over medium heat, stirring regularly, until the tomatoes break down and the mixture becomes thick.

   Timer: 10 min (fixed)

   Ingredients used: 6.0 gr Coriander seed, 2.0 gr Ground Turmeric, 2.0 gr Red Chili Powder, 5.0 gr Salt, 400.0 gr Tomato

   Cookware: saucepan, wooden spoon

5. Step 5

   Stir in the chickpeas and water. Mash a small portion of the chickpeas against the side of the saucepan, then bring the mixture to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 480.0 gr Chickpea, 240.0 ml Water

   Cookware: saucepan, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the sauce has thickened.

   Timer: 15 min (fixed)

   Cookware: saucepan, wooden spoon

7. Step 7

   Stir in the garam masala and mango powder. Continue simmering over low heat.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Garam Masala, 3.0 gr Mango Powder

   Cookware: saucepan, wooden spoon

8. Step 8

   Remove the saucepan from the heat. Stir in the lemon juice and cilantro, then serve.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: saucepan, wooden spoon