Silken Chickpea Gravy | Mashed Chana Gravy | Vegan

Silken chickpea gravy, a spiced mash of cooked chickpeas, cooked to a gravy consistency. This vegan gravy pairs well with rice and roti's.

Course Delicious sides, Main Course, Side Dish

Cuisine Indian

Keyword Chana recipe, Chickpeas gravy, Mashed chickpeas, Silken chickpeas, Spiced chana mash, Vegan chana recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 138kcal

Drain the chickpeas from the can, take it in a colander and rinse it well in running water. Let it drain well.
In a blender take the drained chickpeas, along with green chilies, curry leaves and ginger. Add ¼ cup of water and blend it smooth.
In a pan, heat oil given under 'tempering', when hot crackle cumin seeds. Add red chilies, hing and curry leaves to hot oil.
To this now add chopped tomatoes, turmeric powder, garam masala, and pav bhaji masala. Mix well.
Add salt and ¼ cup of water to this. Cover and cook until tomatoes become soft.
Once the tomatoes are done, add the blended chickpeas to this. Add ¼ cup water to the blender jar, wash and add that water also to the pan.
Let this gravy cook in simmer for 10 minutes, for the flavors to mingle. Once done, check the consistency.
If the gravy is too thick, add ¼ cup - ½ cup water to adjust the consistency. If the gravy is thin, let it boil for 5-8 minutes or until it thickens.
Once done, take it off the stove, garnish it with fresh coriander leaves. Serve it hot with Rice and roti.

You can also use raw chickpeas to make this. If using raw chickpeas. Soak them in water overnight or at least for 8 hours.
Drain, add fresh water and pressure cook the chickpeas for 4-5 whistles or until soft.
Drain the excess water and use the soft chickpeas in the recipe.