About the Recipe
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Ingredients
🌿 Ingredients
Main:
1½ cups boiled chickpeas (channa / kabuli chana) – (~250g cooked, about 14–15g protein per cup)
1 large onion – finely chopped
2 medium tomatoes – pureed or finely chopped
1 green chili – chopped (optional)
1 tbsp ginger-garlic paste
1½ tbsp olive oil / ghee / coconut oil
½ tsp cumin seeds
Salt to taste
Spices:
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp chana masala powder (optional but flavorful)
Optional Add-ons for Extra Protein:
½ cup boiled green peas (adds 4g protein)
1 scoop unflavored pea protein powder (mix into gravy before finishing – adds 15–20g protein)
1 tbsp hemp seeds or crushed roasted peanuts on top
Preparation
🍳 Instructions
Prepare the base:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown.
Add flavor:
Stir in ginger-garlic paste and green chili. Cook for 1–2 minutes.
Add all the dry spices (turmeric, chili, coriander, cumin, chana masala). Sauté 30 seconds.
Tomato time:
Add the pureed tomatoes. Cook until oil starts separating from the masala (5–7 minutes).
Chickpeas in:
Add boiled chickpeas and ½ cup water. Stir well.
Let it simmer for 10–12 minutes on low-medium heat.
Mash a few chickpeas with the back of a spoon for a thicker gravy.
Finishing touches:
Add garam masala and adjust salt.
(Optional) Stir in a scoop of unflavored pea protein powder before turning off the heat.
Garnish & Serve:
Garnish with chopped coriander, lemon juice, and hemp seeds or peanuts (optional).
Serve hot with brown rice, quinoa, or whole wheat roti.