Vegan MoFo 5- Channa Masala and Onion Paratha
For Friday night’s dinner, I decided to make a recipe from Vegan Fusion World Cuisine, one of those underused cookbooks. I chose “Sat Cit Ananda’s Chana Masala,” and decided to also make the “Onion-Stuffed Flatbread (Pyaj Paratha)” from The Indian Vegan Kitchen. I even planned ahead and soaked chickpeas the night before, and then cooked them in the pressure cooker. I think fresh chickpeas taste a lot better than canned, although they do take a bit more work.
The chana masala was tasty, although unlike any chana masala I’ve ever had in a restaurant. The sauce was creamy since the recipe includes coconut milk, and usually it’s more of a tomato-based sauce. It was still really nice though! The parathas turned out well too. I had some chopped onion left over from the paratha filling so I made a quick salad with that and some chopped cherry tomatoes, and also added some mango chutney, tamarind chutney, coriander chutney, and chile chutney to the plates.
[...] Lentil, Mushroom & Pea Pies » Happy Vegan Face: Bobby’s Goulash » Jen McCleary: Channa Masala & Onion Paratha » Thrifty Living: Slow-Cooked Seitan “Beef” » Vegan Nosh: Tom Yum Soup » Busy Vegan [...]