Zucchini-Chana Masala

Zucchini-Chana Masala

Based on 0 ratings
S

Stefanie NH

Community member

"When we feel like having vegetarian food, I often use to prepare this Zucchini Chana Masala . It’s very flavorful and delicious and goes very well together with Moru Curries and Rice. But also just like that it’s very yum! "

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
Zucchini (300 gr & cut in pieces)
2 cups
canned chickpeas
big Onion ( chopped)
2
tomato (chopped)
tsp
fennel seed
tsp
cumin seed
tsp
Asafoetida
ginger (15 gr)
1⅓
Clove of Garlic (big)
tsp
Kashmiri Mirch
tsp
Coriander Powder
tsp
Turmeric Powder
tsp
garam masala
1⅓ tsp
Kitchen King
tsp
Amchur Powder
tsp
Fenugreek Powder
1⅓ tbsp
oil
Coriander leaves (handful)

Utensils

mortar and pestle, Small bowl, wok

  • Step 1/15

    First prepare a paste out of the 15 gr. peeled Ginger and the 2 big cloves of garlic. Set aside.
    • ginger (15 gr)
    • 1⅓ Clove of Garlic (big)
    • mortar and pestle

    First prepare a paste out of the 15 gr. peeled Ginger and the 2 big cloves of garlic. Set aside.

  • Step 2/15

    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.
    • tsp Kashmiri Mirch
    • tsp Coriander Powder
    • tsp Turmeric Powder
    • tsp garam masala
    • 1⅓ tsp Kitchen King
    • tsp Amchur Powder
    • tsp Fenugreek Powder
    • Small bowl

    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.

  • Step 3/15

    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.
    • tsp fennel seed
    • tsp cumin seed
    • 1⅓ tbsp oil
    • wok

    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.

  • Step 4/15

    Add now 1/2 tsp Asafoetida and give it a quick stir.
    • tsp Asafoetida

    Add now 1/2 tsp Asafoetida and give it a quick stir.

  • Step 5/15

    Now add the chopped Onion and fry till translucent.
    • big Onion ( chopped)

    Now add the chopped Onion and fry till translucent.

  • Step 6/15

    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.

    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.

  • Step 7/15

    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!)
    • 2 tomato (chopped)

    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!)

  • Step 8/15

    When the tomato pieces are mushy add the Zucchini pieces and mix everything well.
    • Zucchini (300 gr & cut in pieces)

    When the tomato pieces are mushy add the Zucchini pieces and mix everything well.

  • Step 9/15

    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)

    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)

  • Step 10/15

    When the Zucchini pieces are cooked add 3 Cups cooked Chickpeas to it.
    • 2 cups canned chickpeas

    When the Zucchini pieces are cooked add 3 Cups cooked Chickpeas to it.

  • Step 11/15

    Mix everything well.

    Mix everything well.

  • Step 12/15

    Add now 1 1/4 Cup Water. Mix well and bring to boil.

    Add now 1 1/4 Cup Water. Mix well and bring to boil.

  • Step 13/15

    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.

    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.

  • Step 14/15

    At the end at some Coriander leaves 🍃 Zucchini Chana Masala is ready to serve!
    • Coriander leaves (handful)

    At the end at some Coriander leaves 🍃 Zucchini Chana Masala is ready to serve!

  • Step 15/15

    This Zucchini Chana Masala tastes awesome together with Spinach Moru Curry, Matta Rice and Papad. But also tastes great just like that ! 😋

    This Zucchini Chana Masala tastes awesome together with Spinach Moru Curry, Matta Rice and Papad. But also tastes great just like that ! 😋

  • Enjoy your meal!

    Zucchini-Chana Masala

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