CHANA MASALA
Chana masala or chickpea curry, often called Amritsari Chole, originates from Punjab but is popular all over India. There are many versions of this dish and every house has its own take on it. This super authentic recipe from my mother-in-law's kitchen is my favorite, with the chickpeas smothered in a delicious thick, piquant and spiced gravy. First, they are cooked and infused with black tea and black cardamom, then simmered with a masala made with supremely aromatic roasted spices. This dish gets its tang from dried pomegranate seeds and raw mango powder. Though it's a little bit of work, it is the real McCoy and once you've had this version, nothing else will live up to it!
Provided by Food Network Kitchen
Categories main-dish
Time 9h45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Drain the chickpeas, then combine them in a large Dutch oven with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water. (To pressure cook the chickpeas, see Cook's Note.) Bring the mixture to a boil in a large Dutch oven, then reduce to a simmer and cook, partially covered with a lid, until the chickpeas are tender, about 1 hour. If the liquid is evaporating too quickly before the chickpeas are tender, pour in an additional 1 cup of water and continue to cook. Discard the tea bag, bay leaves and cardamom. Drain the chickpeas and put them back in the pot.
- Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
- Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the tomatoes and 1/2 teaspoon salt and cook until well cooked and pasty, about 8 minutes. Add the Roasted Chana Masala Spice Blend along with 2 tablespoons of water and saute until well mixed and the flavors have melded, 3 to 5 minutes.
- Add the spice mixture to the chickpeas with 1 cup of water (see Cook's Note), mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and infuses the chickpeas, about 5 minutes. Adjust salt to taste. Garnish with fresh cilantro and serve with lime wedges or julienned ginger slaw, if desired.
- Combine the whole spices (coriander, cumin, black pepper, cinnamon and cardamom) in a small heavy skillet (preferably cast iron, if you have it) and roast over medium-high heat, shaking the pan often to ensure even roasting, until the spices start getting darker, 3 to 4 minutes. Lower the heat to low and add the powdered spices (pomegranate powder, mango powder, black salt, chile powder, turmeric and asafoetida) and cook, shaking or stirring constantly, until slightly darker, about 30 seconds. Be careful not to burn the spices. Immediately transfer the spices to a bowl and cool. Once cooled, grind the spices. You can double or triple this recipe and keep it in an airtight container for future use.
MASALA FRIES RECIPE BY TASTY
Here's what you need: frozen fry, olive oil, butter, ginger garlic paste, onion, chili powder, ground cumin, coriander powder, salt, lemon, tomato, natural yogurt, fresh coriander
Provided by Ellie Holland
Categories Snacks
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Spread out the fries on a baking tray and bake for 20 minutes.
- While the fries are baking, prepare the masala.
- Heat a large skillet over medium heat and add the oil and butter.
- Stir in the ginger garlic paste and fry for a couple of minutes.
- Add the onion and fry for a few minutes until soft.
- Sprinkle in the chili powder, ground cumin, ground coriander, salt, and lemon juice and stir continuously for another minute.
- Pour in the chopped tomatoes and fry for several more minutes, until the sauce has thickened.
- Add the fries to the pan and stir until evenly coated.
- Drizzle some yogurt on top and garnish with fresh coriander.
- Enjoy!
Nutrition Facts : Calories 275 calories, Carbohydrate 26 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams
CHANA MASALA
Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 15
Steps:
- Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
- Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
- Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
Nutrition Facts : Calories 140 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
CHANA MASALA (CHICKPEA CURRY) WITH SPINACH
A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 16
Steps:
- Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
- Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
- Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
- Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
- Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
- Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)
Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
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