Chickpea 'Egg' Curry

Instructions

1. Prepare the vegan 'eggs': In a bowl, whisk together chickpea flour, 0.75 cup water, 0.25 tsp turmeric powder, and kala namak until smooth and no lumps remain. The batter should be thick but pourable, similar to pancake batter. Adjust water if too thick.
2. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Pour small portions of the chickpea batter (about 1/4 cup each) into the pan, forming roundish 'egg white' shapes. Cook for 2-3 minutes per side until firm and lightly golden. Repeat with remaining batter. Once cooled, you can cut these into halves if desired, to resemble boiled eggs.
3. Heat the remaining 2 tablespoons of vegetable oil in a large pan or pot over medium heat.
4. Add cumin seeds and let them splutter for a few seconds.
5. Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
6. Stir in the ginger-garlic paste and cook for another minute until fragrant.
7. Add the tomato puree or finely chopped tomatoes. Cook, stirring occasionally, until the oil starts to separate from the mixture, about 3-5 minutes.
8. Lower the heat, then add 0.5 tsp turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 1-2 minutes, stirring constantly. Add a splash of water if the mixture becomes too dry or starts to stick.
9. Pour in the water and bring the gravy to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld and the gravy to thicken slightly.
10. Gently add the prepared vegan 'eggs' to the simmering gravy. Stir gently to coat them.
11. Sprinkle garam masala over the curry and garnish with fresh chopped coriander.
12. Serve hot with steamed rice, roti, or naan.