- 1 ginger (15 gr)
- 2 Clove of Garlic (big)
First prepare a paste out of the 15 gr. peeled Ginger and the 2 big cloves of garlic. Set aside.
- 1 tsp Kashmiri Mirch
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp garam masala
- 2 tsp Kitchen King
- ⅛ tsp Amchur Powder
- ⅛ tsp Fenugreek Powder
Then take a small bowl and mix 1 tsp Kashmiri Mirch, 1 tsp Coriander Powder, 1/2 tsp Turmeric Powder, 1/2 tsp Garam Masala, 2 tsp Kitchen King, 1/8 tsp Amchur Powder and 1/8 tsp Asafoetida Powder together. Set aside.
- ½ tsp fennel seed
- ½ tsp cumin seed
- 2 tbsp oil
Heat now 2 tbsp Oil in a wok or big pan. When it’s hot enough add 1/2 tsp Fennel Seeds and 1/2 tsp Cumin Seeds. Let them crackle for few seconds.
Add now 1/2 tsp Asafoetida and give it a quick stir.
Now add the chopped Onion and fry till translucent.
Then add the in step one prepared Ginger-Garlic Paste to it. Stir all together and let it fry till the raw smell of the paste is gone.
Add now the chopped tomatoes and salt. Mix everything well and let it fry till the tomatoes go mushy. (Don’t forget to stir sometimes!)
- 1 Zucchini (300 gr & cut in pieces)
When the tomato pieces are mushy add the Zucchini pieces and mix everything well.
Close the lid and let it cook till the zucchini pieces are soft. Don’t forget to stirr in between! (The Zucchini should release enough water but if you feel it’s too dry you can add 1 tbsp of Water)
When the Zucchini pieces are cooked add 3 Cups cooked Chickpeas to it.
Mix everything well.
Add now 1 1/4 Cup Water. Mix well and bring to boil.
Boil till you are happy with the consistency. If you want it more thick you can mash some of the chickpeas! I personally don’t do it.
- Coriander leaves (handful)
At the end at some Coriander leaves 🍃 Zucchini Chana Masala is ready to serve!
This Zucchini Chana Masala tastes awesome together with Spinach Moru Curry, Matta Rice and Papad. But also tastes great just like that ! 😋