CHANNA SABJI
CHANNA SABJI IS A FAVOURITE VEGETARIAN LUNCHTIME CURRY.
Our kohlrabi sabji recipe is a traditional Kashmiri vegetarian curry that is subtly spiced and easily digested in the warmer months. Our recipe takes just 30 minutes to make, using the one vegetable and a little spice. An economical and simply delicious recipe to make and serve with dal and rice.
RECIPE DETAILS
Serves: 4 as part of an Indian meal
Prep time: overnight soaking + 45 minutes.
Cooking time: 30 minutes.
Dietary Style: Gluten Free | Vegetarian | Dairy Free + Vegan Option
INGREDIENTS
COOKING THE DRIED CHICKPEAS
- 1 cup dried chickpeas
- 1 tsp fine white salt
THE BASE MASALA
- 2 tomatoes, diced
- 1/3 cup passata
- 2 tbsp ghee (coconut oil DF or vegan replacement)
- 1 1/3 tsp fine pink salt
- 1/3 tsp fine white salt
- 1/3 tsp turmeric powder
- 2 tsp fennel powder
- 1 tsp fennel seed
- 2/3 tsp cardamom powder
- 1 tsp cumin powder
- 3 tsp coriander powder
- 5 or 6 green cardamom pods, cracked
- 2 tsp minced fresh ginger
- 1 tsp Kashmiri chilli powder
TO FINISH
- 1 1/2 tsp garam masala
METHOD
How to make our channa sabji recipe.
STEP 1
Soak the dried chickpeas overnight. The next day when ready to cook, drain the chickpeas of the soaking water. Pop into a pressure cooker with 1 tsp of fine white salt and top with fresh cold water. The volume of water doesn’t matter too much, as long as it sits about one inch off the top of the chickpea. Set the pressure cooker to high heat and wait for it to emit two to three jets of steam. Turn down to medium heat and let it putter along for about 10 minutes.
If you are unsure of your pressure cooker, you can check the process halfway through and then bring back to heat. See the video for more instructions. The chickpeas should be tender but not soft when ready. When cooked, strain the chickpeas and set them aside.
STEP 2
In a large frying pan, heat the ghee. Add in the fresh ginger and all of the dried spices, except for the garam masala—this is added at the last. Turn to a medium-low heat and bring to a soft sizzle gently. Once the spice is aromatic and the ghee has melted, add the fresh diced tomatoes and the passata and stir through. Cook off on a medium-low heat for three to five minutes more until the spice paste is a rich slurry.
STEP 3
Return the cooked chickpeas to the pan. Stir gently through the spice and fat and let cook on a very low heat for 15 minutes once stirred through, making sure it doesn’t stick to the bottom. Add a little water if necessary.
STEP 3
Add the garam masala to finish and stir through.
LEARN MORE ABOUT
CHANNA
Can I use tinned chickpeas?
If you don’t have the time or inclination to soak and cook your own chickpeas, you can use tinned chickpeas. As a note, the tinned chickpeas won’t take on masala with the same intensity.
What is channa sabji?
Channa sabji is a traditional vegetarian dish made across the regions of India using safad channa, or white chickpeas | garbanzo beans. Different regions will utilise different masala.
What can I use as a pressure cooker replacement?
If you don’t have a pressure cooker, you can use a heavy bottomed pot to cook the chickpeas in water and salt. This may take around 45 to 60 minutes if done on a medium heat. Keep a ladle handy to scum the foam from the surface as the chickpeas cook.
How do I cook dried chickpeas?
Dried chickpeas are relatively easy to cook if they are allowed an overnight soaking time. Follow our pressure cooker instructions in Step 1 of the channa recipe. Timing is important, as over cooking will mean soggy chickpeas.
KITCHEN HACKS
