This recipe comes from my uncle, Chandrakant Bulsara, who recently passed away. He was an amazing chef and enjoyed sharing his delicious food with everyone. I dedicate this recipe in his memory and I am so happy to be able to share one of his recipes with you all.
This is a simple, vegan dish that can be whipped up in about 30 minutes, start to finish! It's made easier by using canned chickpeas, has a sweet & sour flavour with plenty of vegetables too! Definitely give this Chana Bhuna a go! And please feel free to share the recipe with your friends & family!
Chana Bhuna Recipe Serves 3-4 People Cooking Time: 30 Minutes (Approx)
INGREDIENTS
2 x 400g Tins Chickpeas, drained & rinsed
2 Medium Onions, sliced
2 Green Peppers, diced
¼ Cup (60ml) Sunflower or Vegetable Oil
1 Cinnamon Stick
½ tspn Mustard Seeds
½ tspn Cumin Seeds
3 tspn Ginger-Garlic-Chili Paste
1 tspn Garam Masala
1 - 1 1/4 tspn Salt
1 - 2 TBS Tomato Ketchup (adjust to taste)
3 Tbspn Tomato Paste/Puree
Coriander for Garnishing
A little Garam Masala for Garnishing
METHOD
Slice the Onions fairly thick and cut the Green Peppers into large pieces.
Heat up a medium saucepan with a lid on medium-high heat. Add the Oil and let it heat up. Then add the Cinnamon Stick and let it sizzle. Add the Mustard Seeds and let them pop. Then add the Cumin Seeds and let them sizzle a little.
Add the Onions and let them fry for about 5 minutes, stirring occasionally. Fry until they are soft but not brown. Turn down the heat if needed.
Add all the spices and the Tomato Paste and the Tomato Ketchup. Stir them in well. Let this cook for a minute or two.
Add the cut peppers and stir. Cook for one-two minutes.
Add the drained and rinsed chickpeas. Mix this in and then cover and cook on medium-low.
After a few minutes, add one cup of boiling water to the curry and stir. You can add more or less depending on how much gravy you want. Cover the pan and let the curry simmer for about 7 minutes, stirring occasionally. Add some more hot water depending on how much sauce you like.
Continue to cook until the Chickpeas are nice and soft. You should be able to crush it with the spoon and the Pepper should be just soft enough to break with a spoon.
At this point, if you’d like the sauce thicker, crush up a few Chickpeas in the sauce and let it simmer for another minute.
Then turn off the heat and garnish the curry with chopped Coriander and a little sprinkle of Garam Masala.
NOTE: This Chana Bhuna Curry gets spicier as it sits and will be hot the following day.
