Best 2 Channa Masala Chickpea Curry Recipes
Prepare to embark on a culinary journey to the vibrant streets of India with our guide to crafting the perfect channa masala chickpea curry. This rich and flavorful dish, a cherished staple of Punjabi cuisine, combines the earthy goodness of chickpeas with a symphony of aromatic spices, creating a hearty and satisfying meal. Whether you're a seasoned cook or a novice in the kitchen, let us guide you through the steps of creating an authentic and tantalizing channa masala that will transport your taste buds to the heart of India.
Check out the recipes below so you can choose the best recipe for yourself!
CHANNA MASALA (CHICKPEA CURRY)
Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
- Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 42.6 g, Fat 5.4 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1007.4 mg, Sugar 4.4 g
SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE
This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use.
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak the chickpeas overnight in a large pot in lots of water.
- The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
- Bring to a boil.
- If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
- Boil until the chickpeas are tender.
- Remove from heat and keep aside.
- Heat oil in a large pot on high flame.
- Once its hot, toss in the cumin seeds.
- Allow to crackle.
- Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
- Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
- Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
- Add turmeric, red chilli and corriander powders.
- Mix well and stir-fry for 5 minutes on medium flame.
- Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
- Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
- The consistency of the tomato mixture should be mushy and in simpler words, really soft.
- Add 3 tsps.
- of salt.
- Mix well.
- Add a little shy of 1/2 cup tamarind juice.
- Stir in garam masala powder.
- Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
- Mix well and boil on high flame for 10 minutes.
- Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.
Tips:
- Use a variety of chickpeas for a more complex flavor and texture. Garbanzo beans, black chickpeas, and green chickpeas all work well in this recipe.
- Soak the chickpeas overnight for easier digestion and a creamier texture.
- Sauté the onions, garlic, and ginger until they are fragrant and golden brown. This will develop a rich flavor base for the curry.
- Add a variety of spices to the curry, such as cumin, coriander, turmeric, chili powder, and garam masala. This will give the curry a complex and flavorful taste.
- Use a combination of fresh and dried herbs, such as cilantro, mint, and basil. This will add a freshness and depth of flavor to the curry.
- Simmer the curry for at least 30 minutes, or until the chickpeas are tender. This will allow the flavors to meld and develop.
- Serve the curry with rice, naan, or roti. You can also add a dollop of yogurt or sour cream for a creamy finish.
Conclusion:
Chana masala is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins, and it can be made in a variety of ways to suit different tastes. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, chana masala is a great option. Experiment with different ingredients and spices to find your perfect recipe.
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