Posts Tagged ‘Curry’

Meatless Monday – Channo Ka Salan (Chickpea Curry)



1 medium size can of chickpeas

1 medium sized onion

1 medium tomato

½ teaspoon salt

½ teaspoon laal mirch (red pepper)

½ chaat masala

¼ teaspoon baking soda


On medium heat and in a medium size pot, fry the sliced up onion until light brown

Add the diced tomato and all of the spices listed above (NOT the baking soda at this time…that is for later on!)

Mix everything together in the pot, this creates the fabulous masala

Add a bit of the canned chickpea liquid from the can to the pot and mix this well with the masala, let this cook for a minute

Now, add the rest of contents of the can (all of the remaining liquid and chickpeas) to the pot and cover the pot with the lid and cook on medium heat for about 10 minutes

Check the contents of the pot often and mix together

When you notice the liquid starting to boil, add the baking soda, and leave the pot uncovered to cook for another 7 minutes

With your wooden cooking spoon -crush some of the chickpeas against the pot to thicken the liquid in the pot. One to three times is enough.

Garnish with chopped up green onions, green chilli peppers and coriander and serve hot with naan!




Aloo Bangain (Eggplant & Potato Curry)



1 medium eggplant, cubed

 2 medium potatoes, peeled and cubed

1 small tomato, cubed

1 small onion, sliced 

3 tablespoons vegetable oil

1 tablespoon ketchup

1 tablespoon vinegar

½ cup water

½ teaspoon salt (or to taste)

½ teaspoon laal mirch (red pepper)

½ teaspoon garam masala

1 teaspoon minced garlic

1 teaspoon chaat masala


Before you begin, wash all ingredients [tomato, eggplant and potato thoroughly]

Set your stove to medium heat.

Add the vegetable oil to a cooking pot, coating the entire bottom surface.

Slice up the onion and place in the pot. Sautee the onions until golden or medium brown.

Add the cubed tomato to the pot and let them soften for a minute.

Add the salt, laal mirch, garam masala, minced garlic and chaat masala to the pot.

Mix everything together. This is the alloo bangain masala 🙂

Add the cubed potatoes and eggplant to the pot along with the 1/2 cup of water. Mix everything together well.

Cover the pot and cook for about 20 minutes. Check every so often and mix but be sure not to smush the eggplant!

When the potatoes have softened, the dish is almost ready….but FIRST you add my secret ingredients: the ketchup and vinegar! Add these to the pot and fold together.

Allow to cook for 2 more minutes.

All done! Garnish with coriander and green chilli peppers.

Serve with tandoor naan or rice or quinoa.