Fried meatballs and chutney is a popular north Indian appetizer. It’s a spiced, aromatic fried meatball. It is served with a mint-cilantro chutney and tastes epic! I obviously made it vegan and it tastes exactly the same as the real deal since I’m using a vegan meat replacement. Follow the blog post to see helpful tips and tricks, substitutes for all the ingredients, and the full recipe.
I can make anything vegan!
It’s SO easy to create vegan alternatives to non-vegan foods, especially with the wide variety of plant-based ingredients available today. Take for example vegan appetizers – instead of traditional meat-filled appetizers, I can create delicious vegan versions using mushrooms, lentils, cashews, and other plant-based ingredients.
For example, instead of traditional meatballs, I can easily whip up some vegan meatballs using a combination of soy mince, lentils, and mushrooms. The texture and flavor are surprisingly similar to the non-vegan version but with the added benefits of being cruelty-free.
Even classic non-vegan dishes like lasagna, tacos, Indian desserts and burgers can be made vegan by swapping out the meat for plant-based alternatives. With the growing interest in plant-based eating, there are countless recipes, and resources available to help you create delicious vegan versions of your favorite non-vegan dishes.
Why I love this recipe
I absolutely love this fried vegan meatball recipe for several reasons. First, it’s incredibly easy to make, taking only 30 minutes from start to finish. Second, the flavors are totally customizable, allowing me to switch up the herbs and spices to suit my mood. Lastly, I adore the fact that I can make a big batch ahead of time and freeze them for later use – it’s a huge time-saver for busy days.
These vegan meatballs are versatile and can be served in a variety of ways. They are delicious with pasta, in subs, on top of salads, or simply on their own with a flavorful dip like chutney.
I also sometimes like to blend the chutney with some plant-based cream and pour it over the meatballs! What I love most about them, though, is their moist and flavorful texture. They are packed full of savory goodness and have the perfect amount of moisture, making them truly irresistible.
This recipe is easy, customizable, and perfect for making ahead and freezing for later use. The moist and flavorful vegan meatballs can be enjoyed in countless ways, making them a staple in my kitchen.
Ingredients and substitutes for this recipe
– Plant-based meat alternative (e.g. Beyond Meat) – This provides the protein base for the dish and can easily be substituted with cooked lentils, soaked and minced textured soy (soy mince), cooked beans, and minced firm tofu.
– Onion, ginger, and garlic – I use red medium onion, but you can use white onion. Then I use fresh ginger and a few cloves garlic. These aromatics provide a flavor base for the dish and can be substituted with pre-made ginger-garlic paste for convenience.
– Whole spices (cumin and coriander seeds) and ground spices (red chili powder, garam masala, turmeric) – These spices provide depth and heat to the dish and can be substituted with pre-made curry powder or garam masala blend.
– Oil – This is used for frying and can be substituted with any neutral-flavored oil like canola or vegetable oil.
– Chickpea flour – This is used as a binding agent and can be substituted with all-purpose flour or gluten-free flour blend.
– Fresh coriander leaves, lemon juice, and vinegar – These provide freshness and acidity to the dish and can be substituted with dried coriander, lime juice, or apple cider vinegar.
– Baking soda and kosher salt – These are used for seasoning and leavening and can be substituted with baking powder and table salt.
This recipe uses a combination of plant-based meat, aromatic spices, chickpea flour, ginger, and garlic to create a flavorful and satisfying dish.
Tips to make the best vegan fried meatballs!
Flavoring options for customizing these vegan meatballs include Mexican, Italian, and Greek.
For a Mexican twist, add cumin, chili powder, and cilantro.
For an Italian flavor, use oregano, basil, and garlic. These Italian meatballs can be used this to make vegan meatball subs!
To make Greek -inspired meatballs, try using lemon zest, dill, and parsley.
When it comes to cooking, these meatless meatballs can be air-fried, baked, or even pan-fried.
To air fry , preheat the air fryer to 375°F, arrange the meatballs in a single layer, and cook for 12-15 minutes, shaking halfway through.
If baking , preheat the oven to 375°F, place the meatballs on a baking sheet, and bake for 20-25 minutes, flipping halfway through.
For pan-frying , heat a bit of oil in a frying pan over medium heat and cook the meatballs for 10-12 minutes, turning to brown on all sides.
To make these vegan meatballs, you will need a mixing bowl, a spatula, and either a frying pan or baking sheet. Shaping options include rolling the mixture into balls by hand or using a small cookie scoop for uniform size.
By incorporating various flavoring options, cooking methods, and equipment needed, you can easily customize and prepare delicious vegan meatballs to suit your preferences.
Can I substitute the Plant-based meat?
Yes, you can substitute plant-based meat with various alternatives such as TVP (textured vegetable protein), tofu, and seasoned mince.
To use TVP as a replacement for plant-based ground, start by rehydrating the TVP in a 1:1 ratio of TVP to hot water or vegetable broth. Let it sit for about 10-15 minutes until the TVP has absorbed the liquid and has a ground meaty texture. If these are larger chunks, then pulse them in a food processor. Then it can be used in recipes just like ground meat.
Tofu can also be used as a substitute for plant-based grounds. To use tofu, start by pressing it to remove excess moisture, then crumble the tofu to a ground meat-like consistency. It can then be seasoned and used in place of ground meat in recipes.
Seasoned mince, typically made from soy or mushroom-based products, is another great plant-based meat substitute. Cook the seasoned mince as you would regular ground meat.
These substitutes provide a versatile, plant-based alternative to ground meat, and each can be easily incorporated into a variety of dishes.
How to store these vegan meatballs?
Prepare the meatball mixture in advance and store it in the refrigerator for up to 1 day or freezer in a freezer-safe container for much longer. This makes it convenient to have it ready for cooking. Shape the uncooked meatballs 1 to 2 days ahead and store them in the refrigerator until you’re ready to fry them. Leftover fried meatballs can also be stored in the refrigerator for up to 4 days.
How to reheat these vegan meatballs?
If you want to store the meatballs after frying, allow them to cool completely and then transfer them to an airtight container. They can be refrigerated for up to 4 days or frozen for up to 2 months. To reheat, simply place them in the oven or air fryer at 350°F or 186°C for 10-15 minutes until heated through.
Please be sure to keep an eye on the meatballs to prevent them from overheating and becoming dry. Once they are heated through, they are ready to enjoy!
Other meatless recipes from the blog to try
- Spicy vegan fish and chips
- Best Vegan Korean Corn Dogs
- Vegan Chicken Curry
Fried Meatballs and Chutney – Vegan
Ingredients1x2x3x
- 1 lb Beyond meat or any other plant-based minced beef alternative, 400 g
- ½ medium size onion finely chopped
- 1 green chili pepper finely chopped
- ¼ bunch fresh coriander/cilantro leaves finely chopped
- 2 teaspoon whole coriander seeds crushed
- 1 teaspoon cumin seeds
- ¼ teaspoon red chili powder
- ¼ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 3 teaspoon minced ginger and garlic
- ½ teaspoon baking soda
- 2 tablespoon chickpea or gram flour besan
- Enough oil for frying
Instructions
Dry roasting spices:
- First, roughly crush the coriander seeds.
- In a frying pan, add the hand-crushed coriander seeds and cumin seeds.
- Dry roast them on medium heat for about 2 minutes. Set aside.
Making the mixture:
- In a bowl, combine the ground vegan meat, fresh lemon juice, vineger, minced ginger and garlic and olive oil and mix well. Use a rubber glove if you wish.
- Next add in red chili powder, ½ tsp baking soda, black salt, cilantro/coriander leaves, garam masala, ground turmeric, onion, gram flour(besan), a pinch of baking soda, dry roasted cumin seed and coriander seeds. Mix well.
Prepare the meatballs and fry:
- Grease your hand with oil then shape the ground beef mixture into little ½ inch meatballs.
- In a wok or frying pan, add enough frying oil on medium heat.
- Once it’s heated, add in couple of meatballs and fry them well on all sides for 5-7 minutes, then fry the rest.
- Serve with green mint cilantro chutney .
Nutrition
Indulge in this rich and creamy vegan chocolate fudge recipe that requires only three simple ingredients. Perfect for satisfying your sweet tooth!
What is chocolate fudge?
Chocolate fudge is a decadent and indulgent confection made from a rich combination of ingredients such as chocolate, condensed coconut milk, butter, and sugar. It has a dense and velvety texture, with a creamy and smooth consistency. The flavor profile is intense, with a deep, rich chocolate taste that is both sweet and slightly bitter.
A traditional chocolate fudge can be customized with different add-ins such as nuts, vegan marshmallows, or even flavored extracts, and can be topped with sprinkles, sea salt, or chocolate drizzles to add extra flair.
People love chocolate fudge for its luscious and creamy texture, as well as its versatility for any occasion, whether it’s a sweet treat for a party, a homemade gift, or a simple indulgence. The rich and indulgent flavor of chocolate fudge makes it a delicious dessert for chocolate lovers everywhere.
Why You’ll Love This Recipe
This vegan fudge is a delicious treat for several reasons.
– Firstly, it is a SUPER easy preparation process making it perfect for a quick and satisfying dessert. It asks for every little prep time and uses only 3 simple ingredients. Dark chocolate chips, vegan condensed milk for smoothness and that decadent taste, and vanilla extract for a delicious flavor.
– It’s suitable for most people like those who eat dairy-free, and gluten-free, making it a versatile option for those with dietary restrictions.
– It also offers many customization options for flavor and crunch. Add in dried fruit, nuts, or shredded coconut for texture and extra flavor. Whether you prefer a classic chocolate flavor or want to experiment with different mix-ins, this vegan fudge can be tailored to your taste preferences. In conclusion, this vegan fudge is a delectable treat that is easy to make, suitable for special diets, naturally sweetened, and customizable to your liking.
How to make vegan chocolate fudge?
To make vegan chocolate fudge, you will need vegan chocolate chips, vegan sweetened condensed milk, and vanilla extract. You can sub chocolate chips with dark chocolate bars.
First, warm and melt the dairy-free chocolate chips and Condensed coconut milk together.
Double boiler method
The double boiler method is a gentle heating technique used for melting chocolate chips or cooking delicate sauces. It involves using the indirect heat method by placing a heat-safe bowl or the top pot of a double boiler set over a pot of simmering water on medium heat. This setup prevents direct contact with the heat source, helping to prevent scorching or burning of the food being prepared.
To use the double boiler method, simply fill the bottom pot with about an inch of water and bring it to a simmer. Place the heat-resistant bowl or the top pot with the chocolate chips or delicate sauce ingredients over the simmering water. The steam from the simmering water gently heats the bowl or top pot, causing the chocolate or sauce to melt or cook without the risk of burning. Sir the chocolate chips and condensed milk with a silicone spatula (any rubber spatula you have).
This method is particularly useful for melting chocolate, as chocolate can easily scorch if exposed to direct heat.
Microwave method
Making vegan fudge using the microwave method is a quick and easy alternative to the double boiler method.
In a microwave-safe bowl, combine the chocolate chips and condensed milk. Microwave in 30-second increments, stirring frequently with a whisk or silicone spatula, until the mixture is melted and smooth. Be careful not to overheat and scorch the chocolate.
Next , stir in a teaspoon of vanilla extract until well combined. The mixture should be thick and fudgy in texture.
Taste the chocolate mixture for sweetness. If it’s not sweet enough or your taste, add some maple syrup or agave syrup to it and stir.
Pour the vegan fudge mixture with a rubber spatula into a parchment paper-lined boxy pan to set. Smooth out the top with a spatula and refrigerate for at least 4 hours, or until the fudge is firm.
Once set, remove the fudge from the pan and cut it into small pieces with a sharp knife. Serve and enjoy your delicious vegan fudge!
This quick and easy microwave method for making vegan fudge is a simple and satisfying alternative to traditional stovetop recipes.
Finally:
Make sure to top with flaky sea salt for an easy yet fancy touch to the dessert. The flaky sea salt will bring out the sweetness and chocolatey-ness of the this fudge!
The result is a velvety, dense, and smooth fudge with a hint of coconut flavor from the condensed milk. It’s a delicious and indulgent treat that satisfies chocolate cravings without using any animal products.
Fudge variations and additional touches
Fudge variations include classic chocolate, peanut butter, white chocolate, and butterscotch.
- To add a personalized touch, consider incorporating nuts such as walnuts, almonds, or pecans, as well as dried fruit like cherries, cranberries, or apricots for a burst of flavor and texture. For nuts and dried fruit, gently fold them into the mixture until they are evenly distributed.
- Additionally, flavor extracts such as mint extract, orange extract, almond extract, rum extract or coffee extract can be added to create unique and delicious fudge flavors. For flavor extracts, add a small amount at a time and taste the fudge until the desired flavor intensity is achieved. You can also dust with powdered sugar on top for a snowy look.
To incorporate them, simply stir in the nuts, dried fruit, or flavor extracts into the fudge mixture after it has been melted and removed from the heat.
By experimenting with different variations and additional touches, you can create a wide array of personalized fudge flavors to enjoy and share with friends and family. It’s a simple way to elevate the classic fudge recipe and make it your own.
This section aims to address common queries and provide clear, concise answers to help users navigate and fully utilize the features and benefits of the fudge recipe.
How to give chocolate fudge use as a gift?
I think fudge is a great holiday gift for anyone with a sweet tooth! I would love to receive some chocolate fudge for Christmas especially if it’s as delicious as this one.
To give chocolate fudge as a gift, first cut the fudge into squares. start by packaging it in a decorative tin or box to add an extra touch of thoughtfulness. Choose a tin or box that suits the person’s taste and style.
When packaging the fudge, ensure it is well-protected with packing material to prevent any damage during delivery. Layer parchment paper between each piece to prevent sticking in case of slight melting.
Add a personalized note to the gift, expressing your well wishes and thoughts for the recipient. This adds a thoughtful and personal touch to the gift.
When sending the chocolate fudge, make sure it is well-protected to prevent melting or breakage. Use an insulated shipping box and ice packs if necessary, especially during warm weather.
Include instructions for the recipient on how to store the fudge. Advise them to store it in a cool, dry place, preferably in the refrigerator.
Is dark chocolate dairy-free?
Usually, most store-bought dark chocolate chips are vegan, unless it’s some special variety with milk solids in it.
When looking for vegan dark chocolate, always read the ingredients list thoroughly and look for certifications such as “dairy-free” or “vegan” to guarantee that the product meets your requirements.
How can I make condensed milk vegan?
To make vegan condensed milk, start by combining one can of coconut cream and 3/4 cup of granulated sugar in a saucepan. Cook the mixture over low heat for about 30 minutes, stirring occasionally, until it thickens. Be sure to keep an eye on it and adjust the heat as needed to prevent burning.
You can also use full-fat coconut milk. But make sure to reduce the mixture for longer. Alternatively, buy oat condensed milk or any other dairy-free condensed milk available.
For the full details and measurements, you can find the vegan condensed milk recipe on this blog. Once the mixture has thickened, let it cool before using it in your favorite vegan fudge recipe or any other dessert that calls for condensed milk.
This homemade vegan condensed milk is perfect to provide a rich texture to any dessert. It’s a simple and delicious alternative to traditional condensed milk, and it can be used in all of your favorite desserts.
How do I store vegan chocolate fudge?
To store vegan chocolate fudge properly, it is essential to use an airtight container and keep it in the fridge. The airtight container will prevent the fudge from absorbing any unwanted odors or flavors from other foods in the fridge, and it will also help maintain the fudge’s freshness and texture.
When storing vegan chocolate fudge in the fridge, make sure to find a spot where the temperature is consistent and not too cold, as extreme cold can affect the texture of the fudge. The ideal temperature for storing fudge in the fridge is between 40-45°F (4-7°C).
Vegan chocolate fudge can typically be stored in the fridge for up to 2 weeks if stored properly in an airtight container.
Other Chocolate Recipes from the Blog:
- Creamy Vegan Chocolate Pudding
- Tahini Chocolate Chip Cookies
- Cardamom Chocolate Chip Cookies
3 Ingredients Vegan Chocolate Fudge
Ingredients1x2x3x
- 1 ½ cups Vegan Condensed Milk 360ml Store-bought or homemade
- 2 cups Vegan Chocolate Chips or Chopped Chocolate 320g
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Flaky sea salt and chocolate sprinkles Optional
Instructions
- Prepare an 8×8 square dish by spraying it with non-stick spray and lining it with parchment paper, leaving an overhang on both sides. Set it aside.
- Place condensed milk and chocolate chips or chopped chocolate into a microwave-safe bowl.
- Heat the mixture in the microwave, stirring every 30 seconds, until it is melted and smooth.
- Pour the vanilla extract and mix it in.
- Pour the fudge mixture into the 8×8 square dish or any other box pan you have. It may be thick and not spread to the corners but don’t worry. Simply use the bottom of a spoon or rubber spatula to smooth it down on top, making it as even as possible. If desired, you can add flaky sea salt, chocolate sprinkles, or other ingredients from the fudge variations section.
- Place in the freezer until it solidifies.
- Once the fudge has hardened, remove it from the pan by lifting the parchment paper and proceed to cut it into equal squares and serve immediately.
- Store the rest in the refrigerator or freezer. Take it out 30 minutes before serving and leave it at room temperature. This will guarantee the best texture.
Notes
Nutrition
If you’re looking for a delicious restaurant style chana masala recipe, look no further! This quick and simple Indian dish is a must-try. It’s packed with protein, fiber, and bold flavors. Make this chana masala with basic pantry ingredients like chickpeas, tomatoes, onions, garlic, and a few essential spices. This tasty dish comes together in just about 30 minutes, making it perfect for a busy weeknight or a cozy weekend meal. The dish is commonly enjoyed with rice or Indian breads such as naan or roti . If you want a quick and easy chickpea recipe then check out my Easy Chana Masala recipe.
What is Chana Masala?
The key ingredients used in traditional chana masala include chickpeas, onions, tomatoes, ginger, garlic, and a blend of spices such as cumin, coriander, turmeric, garam masala, and chili powder.
In this recipe, we will be using soaked and cooked chickpeas. The other ingredients used in this recipe include onion, garlic, tomatoes, fresh ginger, and a combination of ground cumin, coriander, turmeric, dry mango powder, garam masala, and chili powder.
If you don’t want to go through the process of soaking and pressure cooking or a more convenient and time-efficient option, canned chickpeas can be used, eliminating the need for soaking and cooking from scratch. Using canned chickpeas provides an easy alternative for those looking to prepare the dish quickly without the additional steps of cooking dried chickpeas.
Ingredient and substitute list
Ingredients
- Dry chickpeas
- Cooking oil
- Cardamom pods
- Bay leaf
- Cinnamon stick (optional)
- Onions
- Green chilis
- Chopped Garlic
- Chopped Ginger
- Whole tomatoes with juice
- Salt
- Fresh cilantro or coriander
- Water (to soak)
Ground Spices:
- Ground turmeric
- Kashmiri red chili powder
- Ground coriander
- Ground cumin
- Garam masala
- Amchur (dried mango powder)
Final Temper:
- Oil
- Whole cumin seeds
- Fresh ginger
- Green chilis
Garnish:
- Freshly squeezed lemon juice
- Fresh coriander/cilantro leaves
- Plant-based cream
- Fried sliced onions (optional)
Substitutes
Dry Chickpeas: Substitute with canned chickpeas (ensure they are drained and rinsed)
Cooking Oil: Substitute with vegetable oil, olive oil, or any plant-based oil of choice.
Cardamom Pods, Bay Leaf: Substitute cardamom pods and bay leaf with ground cardamom and bay leaf powder.
Tomatoes: Substitute canned diced or crushed tomatoes without juice with fresh tomato puree. Use fresh tomatoes, finely chopped, as an alternative.
Ground Cumin: Substitute with a pinch of caraway seeds.
Amchur (Dried Mango Powder): Substitute with tamarind paste, lemon juice, or chaat masala for tanginess.
Plant-Based Cream: I used soy cream but you can use coconut cream, almond cream, or any other plant-based cream alternatives available to you.
How To Make Chana Masala
Instructions
- Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.
- Add them to a pressure cooker or instant pot with 2 cups (500 ml) water.Pressure cook for 15-20 minutes. For an instant pot, cook for about 20 minutes on high pressure. Allow the pressure to release naturally.
- Once the pressure is released, check the chickpeas for softness. If not tender, pressure cook for another 5-10 minutes until done.
Making the Sauce:
- Heat a large skillet and pour oil. When hot, add bay leaf, cardamom and red onions.
- Sauté until fragrant, then add green chili. Sauté until onions are caramelized (about 10 minutes). Add minced ginger and garlic paste, and sauté for a minute to remove the raw smell.
- Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until spices are aromatic (about 2 minutes).
- Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.
- For a creamy sauce, cool the mixture, discard bay leaf and cinnamon, and blend this sauce until smooth in a food processor. Add a few tablespoons of mashed cooked chickpeas if desired.
- Add the sauce to the pan and the cooked chickpeas (or canned ones). Mix well and adjust salt and garam masala. Cover and simmer for 10-15 minutes.
Tempering:
- In a small pan, heat oil. Add cumin seeds, let them sizzle, then add julienned ginger. Stir until ginger turns golden brown on medium heat. Add slit green chili peppers and fry until they turn whitish on the surface.
- Pour the tempering over the chana masala, cover it, and let it sit for about 5 minutes for flavors to infuse.
Garnish:
- Garnish Chana Masala with fresh coriander/fresh cilantro leaves, lemon juice, and plant based cream (if using).
- Enjoy Chana Masala with rotis, poori, or fresh basmati rice.
Pro-tip
Pro Tips for Chana/Chickpea Curry:
- Tender Chickpeas with Baking Powder/Soda: Enhance tenderness by adding a small amount of baking powder or baking soda to the chickpeas. Marinate or add directly to the curry for extra flavor.
- Preparation: Have all ingredients, especially spices, prepared and within reach before starting. The recipe moves quickly after browning the onions.
- Quick Deglazing: Keep water nearby to deglaze the pan if onions, spices, or tomatoes stick to the bottom. This ensures a smooth and flavorful curry.
- Crushing Chickpeas for Texture: Achieve a restaurant-like finish by slightly crushing the chickpeas with a wooden spoon or spatula. This not only thickens the curry but also adds a delicious texture.
Serving Suggestions
For a traditional pairing, serve it with basmati rice. Alternatively, any type of bread, such as naan, roti, or paratha, complements the dish well, especially if the chana masala is on the drier side.
Consider making some homemade poori to serve alongside the chana masala.
Whole Wheat Puri Recipe:
- In a bowl, mix whole wheat flour and salt. Add water gradually to form a smooth dough.
- Divide the dough into small balls and roll them out into circles.
- Heat oil in a pan. Fry the puris until golden and puffed up.
- Serve hot puris alongside the vegan chana masala.
Storing and Freezing
- Refrigeration: Chana Masala can be stored in the refrigerator for one to two days, allowing for leftovers to be enjoyed the next day.
- Freezing: If you have more than you can eat in a couple of days, Chana Masala can also be frozen for up to two months, ensuring that it stays fresh for future meals.
- Reheating: When you’re ready to enjoy your stored or frozen Chana Masala, simply reheat it in the microwave or on a stovetop over medium-high heat until it’s heated through. This way, you can enjoy the same great taste and flavours as when it was freshly made.
- Important Note: However, it’s important to note that once you’ve frozen and thawed Chana Masala, it should not be refrozen, as the curry will lose its texture and turn to mush. So be sure to thaw and use only the amount you plan to eat.
Check out my other Chickpea recipes:
- Vegan Tuna Sandwich (Chickpea based)
- Kerala Kadala Curry (Brown Chickpea recipe)
- Besan ka Chila (Chickpea flour pancake)
- Easy Chana Masala (an easier version)
Chana Masala – Indian Chickpea Curry
Ingredients1x2x3x
- 2 tablespoons of cooking oil
- 3 cardamom pods
- 2 small bay leaf
- 1 inch cinnamon stick optional
- 1 large onion or 2 small onions chopped
- 2 green chilis sliced
- 4-5 cloves garlic minced
- 1 inch ginger minced
- 30 oz Whole tomato with juice 3 large tomatoes chopped
Cooking Chickpeas/chana
- 1 1/2 cup dry chickpeas (about 300 g) 2 1/2 cans: 15 oz, drained and rinsed
- 1 teaspoon salt or to taste
- 4 cups water divided to pressure cook and more for the sauce
Ground Spices
- 1/4 teaspoon ground turmeric
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Amchur dried mango powder, optional
Final tempering
- 1 tablespoon oil
- 1 teaspoon whole cumin seeds
- 1/2 inch ginger julienned
- 2 green chilis slit lengthwise
Garnish
- 1 tablespoon freshly squeezed lemon juice
- Fresh coriander/Cilantro leaves chopped
- 1-2 tablespoons Plant-based cream
Instructions
Cook the Chickpeas
- Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.
- Drain the water and rinse well.
- Add the chickpeas to a pressure cooker or instant pot with 2 cups (500 ml) water and pressure cook for 15-20 minutes. If using an instant pot, cook for about 20 minutes on high pressure. Let the pressure release naturally.
- Once the pressure is released, check the chickpeas for softness. If your chickpeas are not tender when you squeeze then pressure cook for another 5-10 minutes until done.
Making the Sauce
- Heat a large skillet and pour oil. When the oil turns hot (a bit and not smoking hot because that would burn your whole spices), add the whole spices – cardamoms, bay leaf, and cinnamon (if using).
- When they turn fragrant and sizzle a little, add the onions and green chili. Sauté until the onions are caramelized (takes about 10 minutes).
- Add minced ginger and garlic paste and saute for a minute so the raw smell leaves.
- Add the tomatoes and salt and let it cook covered until you see the oil separate from the top.
- Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until the spices don’t smell raw anymore and start to smell delicious, about 3 minutes.
- Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.
- You can skip this step but if you want a creamy smooth sauce, let this sauce cool, and discard the bay leaf and cinnamon stick. Add to a blender jar and process until smooth. You might have to add more water to help the blending. I also like to blend in a few tablespoons of cooked chickpeas with the onion tomato sauce.
- Add this creamy sauce to the pan along with the cooked chickpeas (or canned chickpeas).
- Mix well and taste it for salt and garam masala. Add more if required.
- Cover and simmer for 10-15 minutes. Finally, add amchur powder if using and turn off the heat
Tempering
- In a small pan add the oil and let it become hot.
- Drop the cumin seeds and let them sizzle for a few seconds and then add the julienned ginger. Let the ginger get golden brown from all sides.
- Keep stirring for that to happen. Then, add the slit green chili peppers and fry the chilis till they turn kind of whitish on the surface.
- Pour this immediately on top of the chana masala and cover. Let it sit for about 5 minutes for the flavors to infuse.
Garnish
- Garnish Chana masala with fresh coriander/cilantro leaves, lemon juice, and some cream (if using).
- Serve with rotis, naan, or fresh basmati rice
Fried Meatballs and Chutney - Vegan
Ingredients1x2x3x
- 1 lb Beyond meat or any other plant-based minced beef alternative, 400 g
- ½ medium size onion finely chopped
- 1 green chili pepper finely chopped
- ¼ bunch fresh coriander/cilantro leaves finely chopped
- 2 teaspoon whole coriander seeds crushed
- 1 teaspoon cumin seeds
- ¼ teaspoon red chili powder
- ¼ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 3 teaspoon minced ginger and garlic
- ½ teaspoon baking soda
- 2 tablespoon chickpea or gram flour besan
- Enough oil for frying
Instructions
Dry roasting spices:
- First, roughly crush the coriander seeds.
- In a frying pan, add the hand-crushed coriander seeds and cumin seeds.
- Dry roast them on medium heat for about 2 minutes. Set aside.
Making the mixture:
- In a bowl, combine the ground vegan meat, fresh lemon juice, vineger, minced ginger and garlic and olive oil and mix well. Use a rubber glove if you wish.
- Next add in red chili powder, ½ tsp baking soda, black salt, cilantro/coriander leaves, garam masala, ground turmeric, onion, gram flour(besan), a pinch of baking soda, dry roasted cumin seed and coriander seeds. Mix well.
Prepare the meatballs and fry:
- Grease your hand with oil then shape the ground beef mixture into little ½ inch meatballs.
- In a wok or frying pan, add enough frying oil on medium heat.
- Once it’s heated, add in couple of meatballs and fry them well on all sides for 5-7 minutes, then fry the rest.
- Serve with green mint cilantro chutney .
