Best 4 Channa Masala Recipes

CHANNA MASALA (CHICKPEA CURRY)

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.

CHANNA MASALA

Steps:

• 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.

SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE

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.

CHANNA MASALA

Steps:

• In a large, heavy Dutch oven, heat oil over medium heat until shimmering. Reduce heat to low and add star anise, cinnamon, cloves, mustard seed, peppercorns and cardamom pods. Cook slowly, stirring occasionally, 30-45 minutes, until the mustard seeds are nearly burnt. Using a slotted spoon, scoop out and discard the spices, leaving the oil in the pan.
• Add onion to oil and continue to cook very slowly, stirring occasionally, 2-3 hours, or until onions are completely limp and dark mahogany brown. (Slow cooker variation: strain the oil from step 1 into a slow cooker. Add the onions and cook on low 6-8 hours, stirring every 2 hours. Leave the lid ajar to allow steam to escape or your onions will stew instead of browning.).
• Add tomato paste and water (or stock) and simmer 10 minutes. Add chickpeas and simmer 20 minutes more. (Slow cooker variation: add tomato paste, water and chickpeas to onions and cook 1 hour on high.).
• Add yogurt and garam masala; simmer a final 10 minutes, then serve with steamed basmati or jasmine rice.