Tired of the eternal butter chicken or palak paneer? Want to try an authentic Punjabi dish? Then this recipe is for you. It’s vegan and delicious.
Preparation time: 15 minutes
Overall cooking time: 30 min
Ingredients for 4 people
20 g chickpea flour
40 g margarine
1 tsp cumin seeds
300 g red onion
1 tbsp ginger paste
2 tsp garlic paste
400 g canned chopped tomatoes
1 ½ tsp salt
10 g turmeric
1 tsp ground coriander
½ tsp ground black pepper
1 ½ tsp garam masala
20 g lemon juice
500 g canned chickpeas, rinsed and drained
100 g plant-based yogurt, to serve
Preparation
Place chickpea flour into a pan and roast until color darkens. Transfer into a bowl and set aside.
Place margarine into a pan and melt.
Add cumin seeds and cook into the margarine for approximately 1 min.
Add onion, ginger paste, and garlic paste and chop in a blender until you obtain a smooth paste.
Add into the paste, tomatoes, salt, turmeric, ground coriander, pepper, garam masala, and reserved chickpea flour, blend.
Cook the mixture in a pan at medium heat for approximately 10 min.
Add lemon juice and chickpeas and cook for 10 more minutes.
Serve garnished with yogurt and fresh coriander.
Nutritional values per person:
392 calories | 14,7 g protein | 40,8 g of carbs of which 16 g are sugar | 6,8 g fat | 14,2 g fiber
CO2 Emission per portion: 354g