Chana Masala in an Instant Pot – Fat free & Vegan

choleFor those of you new to Indian food – Chana = Chickpeas and Masala = Spiced gravy

I made chana masala 20 minutes ago and before I forget how I made it or forget to post, here it is:

Serves 4
2 cups Chana/Chickpeas (I use dry and boil them. 2 cans of chickpeas can be used instead)
1 finely chopped onion
1 tbsp Ginger garlic paste (alternatively use finely chopped ginger and garlic)1 can Tomato puree (or you can make fresh puree)
1 tsp jaggery/sugar (I used brown sugar)
1-2 slit green chilies
1 tsp chili powder (I like a lot of spice so please adjust to your liking)
1 tsp Chana masala (It is a blend of several spices available at any store that carries Indian food)
Salt to taste
few sprigs of Cilantro
1 tbsp Tea Leaves (Black) – optional

– Rinse and soak the chickpeas in 4 cups of water for 3 hrs- 5 hrs or even overnight.
– In an instant pot (60 min) or pressure cooker boil the chickpeas with equal amount of water.
– Once cooked transfer the chickpeas into another dish. Drain the water into a seperate dish (don’t discard).
– In the now emptied cooker saute the onions and the green chilies, till the onions turn golden brown. I didn’t use oil here, instead I sweat the onions with some salt. You can add a tablespoon of cooking oil if you’s like.
– Add the ginger garlic paste and a couple of stirs later pour in the tomato puree.
– In the meantime boil a cup of water and stir in the tea leaves to steep. This step is optional but I think it gives the gravy a nice color and flavor. Strain once steeped.
– Once the tomato puree starts to boil add in the chana masala, chili powder, salt, and sugar. Stir and then pour in the strained tea.
– At this stage pour in the cooked chickpeas and stir.
– Add the chickpea water as needed to give your gravy a more liquid consistency.
– Sprinkle in the cilantro, and taste for salt/spice. Adjust as needed.
– Your channa masala is now ready to serve. Enjoy it with some rice, roti, bread, poori.

Vegan Masala Scrambled Eggs – Anda Bhurji


Serves 2
2 blocks Tofu ( I use firm)
1 finely chopped onion
1 tsp ginger garlic paste
1 finely chopped tomato
2 finely chopped green chilies (adjust to taste)
1/8 tsp turmeric
Salt to taste
Cilantro to garnish

– Saute onion with a little salt (to sweat the onions) in a non-stick pan (oil optional).
– Add ginger garlic paste and saute for another minute.
– Add chopped tomato, turmeric, and the chilies.
– Shred tofu and add to the pan. Saute till the tofu changes color slightly.
– Sprinkle chopped cilantro and serve.

Vegan Masala Chai – Indian Spiced Tea or Chai Latte

teaMy Vegan Masala Chai recipe had to be the very first post for howtomakeitvegan. This is the first thing I make almost every morning. There is nothing better than a flavorful cup of hot spiced tea to warm you up on winter mornings. I am not a coffee person, love the smell but can’t drink it, so tea is my go to warm beverage.

My recipe uses low fat soy milk, but you can swap that out with almond milk or coconut milk, or just drink it black.
Continue reading “Vegan Masala Chai – Indian Spiced Tea or Chai Latte”