Recipe for channa masala??!
Recipe for channa masala??
Does anyone have a TRUED AND TRUE recipe for channa masala?? Not a link to recipes (tried some of those already), but one that someone makes often and has perfected. I just can't seem to get it right! Preferably one with just chick peas, no potatoes or other veggies. Thank you for your help!
Additional Details1 day ago
oops, I meant TRIED AND TRUE!
Answers: 1 day ago
oops, I meant TRIED AND TRUE! Channa Masala
1 tablespoon vegetable oil
2 medium onions (peeled and minced)
1 clove garlic (peeled and minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes
1 cup water
4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds
1 tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoon salt
1/2 lemon (juiced)
1 fresh, hot green chili pepper (, , minced)
2 teaspoons grated fresh ginger
Not the one? See other Channa Masala Recipes
< 60 mins One-Dish Meal
Indian One-Dish Meal
Chick peas/Garbanzos One-Dish Meal
Vegan One-Dish Meal
Spicy One-Dish Meal
Heat oil in a large skillet.
Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
Turn heat to medium-low.
Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
Stir for a few seconds.
Add the tomatoes.
Cook the tomatoes until browned lightly.
Add chickpeas and a cup of water and stir.
Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
Cook covered for 10 minutes.
Remove the cover add the minced chili and ginger.
Stir and cook uncovered for 30 seconds.
http://www.route79.com/food/channa-masal... Channa masala
Channa - 1 cup
Onion - 1
Tomato - 1
Cooking oil - 1tbsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1pinch
Coriander leaves - 1 tbsp (chopped)
Paste: Groind the following to a smooth paste.
Ginger - 1 inch
Garlic - 2 cloves
Green chillies - 2
Soak the channa overnight. Pressure cook with turmeric powder and water.
Heat oil in a pan. Fry onions until transluscent. Now add the ground paste and saute until it gives out the aroma. Now, add the tomato and then the powders. Keep frying until oil appears from it. Now add the cooked channa and salt. Allow it to boil. Remove from fire and garnish with chopped coriander leaves. Channa Marsala (Marsala Chickpeas)
Ingredients
?-1 teaspoon turmeric (haldi)
? -1 teaspoon chilli powder
2cm fresh ginger - crushed
2-4 clove garlic - crushed
Pinch of salt (or as little as possible)
4 cans of tinned chickpeas drained
5-6 green chillies, chopped
6 fresh tomatoes, sliced
?-1 teaspoon Garam Masala
1 teaspoon cumin seeds, crushed
1 bunch of coriander leaves
juice from 2 fresh lemons
Method
1. Put the turmeric, chilli powder, ginger, garlic and salt into a saucepan with 8 fl oz/240mls of water. Bring to the boil, then reduce the heat and simmer for 5 minutes.
2. Add the chickpeas, green chillies, half the tomato, the GaramMasala and cumin seeds. Stir and cook for a few minutes.
3. Add 4-6 fl oz/100-170ml of water, cover and simmer for 10-15 minutes.
4. In a separate container, mix the rest of the tomato, the coriander leaves and lemon juice. Use this mixture to garnish the chickpea dish and then either serve hot or cold. No fail recipe: perfect channas everytime
CHANA MASALA
Ingredients:
Chickpeas:
Soak 4 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker, add salt, one teabag (optional) and water and pressure cook them until they are just tender or until one whistle. Take care not to overcook. Drain the water and separate one cup of cooked chickpeas. Blend these separated ones into into thick, smooth paste with little water.
Veggies
2 cups of finely chopped ripe, juicy tomatoes
1 onion, finely chopped lengthwise
Seasoning
1 tablespoon of premade Chana masala powder (Badshah or any other brand from an Indian store)
? teaspoon of red chilli powder and salt
? teaspoon of turmeric
Fresh cilantro and lime juice - for garnish
METHOD:
1. Heat one teaspoon of peanut oil or ghee in a large pot over medium heat.
2. Do the tadka (toasting mustard and cumin seeds).
3. Add the onion, and cook until translucent.
4. Pour in the tomatoes, cook on high heat until the tomatoes soften and turn mushy, stirring in between.
5. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and one glass of water. Stir to combine.
6. Raise the heat and bring this mixture to a boil, then reduce the heat and simmer, partially covered for about 20 minutes or until slightly thickened. Taste and adjust the seasoning.
7. Just before serving, stir in finely chopped fresh cilantro.
Serve the curry (along with a lime wedge) with rice, roti (chapati) or with puris. I'll get Mom to type out her recipe -
Ingredients -
200 gms Channa ( Chick Peas )
2 medium tomatoes finely chopped.
1 big onion chopped
1tbsp ginger garlic paste.
1/2 tsp roasted and ground cummin
1/2tsppepper powder
1/2tspcoriander powder.
1/2tspchilli powder.
1 2 inch stick cinnamon, powdered.
1 black cardamom, powdered.
3 cloves, powdered
salt to taste
1tbsp pomegranate seeds ground.
2tbsps oil
2tsps tea leaves.
Grind all t
Soak Chick peas in water for 3 - 4 hours, then boil along with tea leaves that have been tied in a muslin cloth.
Should be done in about 20 minutes in a pressure cooker.
Remove the muslin cloth with the tea leaves, the Chick Peas will get a nice dark colour.
Heat oil and fry onions until light brown, add tomatoes and ginger garlic paste. Fry till tomatoes are totally cooked and mashed.
Add all the other ingredients, with 1/2 cup water and fry till the oil separates.
Add Chick peas to this and mix well whlie still cooking
Garnish with slit green chillies, coriander leaves, finely sliced ginger, and chopped onions.
Tried, tested, tasted and certified as the best Channa Masala in the world. Mmmmm, Paddy's mom's sounds best.