Chana masala Indian-style chickpeas in spicy gravy
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Date: 2020-09-24
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Comments and reviews: 10
ratsalad
i'm not gonna lie, i'm VERY impressed that you included amchur! i think your harder recipe was pretty traditional (though fenugreek isn't common in channa masala) - and tbh people here play pretty loose and fast with the rules - everyone has their own way of making channa masala - so traditional really varies from person to person, or region to region.
personally i like to puree the onions and tomatoes raw, and then simmer them with masala, but it honestly doesn't matter - they'll taste mildly different, but neither way will taste bad or wrong. i know people who don't puree the vegetables at all, and i do that too when i'm pressed for time. they gravy isn't as thick in that case but it still tastes more or less the same + makes for a really quick weeknight dinner. it's also easy to shove more or less every ingredient from this recipe into a pressure cooker, cook for 15 minutes and simmer to thicken and call it a day.
i agree with some other comments though that it's sort of redundant to fry garam masala + you used too much cardamom, but to each their own, right?
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i'm not gonna lie, i'm VERY impressed that you included amchur! i think your harder recipe was pretty traditional (though fenugreek isn't common in channa masala) - and tbh people here play pretty loose and fast with the rules - everyone has their own way of making channa masala - so traditional really varies from person to person, or region to region.
personally i like to puree the onions and tomatoes raw, and then simmer them with masala, but it honestly doesn't matter - they'll taste mildly different, but neither way will taste bad or wrong. i know people who don't puree the vegetables at all, and i do that too when i'm pressed for time. they gravy isn't as thick in that case but it still tastes more or less the same + makes for a really quick weeknight dinner. it's also easy to shove more or less every ingredient from this recipe into a pressure cooker, cook for 15 minutes and simmer to thicken and call it a day.
i agree with some other comments though that it's sort of redundant to fry garam masala + you used too much cardamom, but to each their own, right?
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Tejas
Don't worry Adam, that's exactly how most households in India cook rice at home. Folks with less time cook rice the lazy way by not removing the starch.
The way I was thought was to cook the rice with excess water, drain the excess starch water from the pot by tilting it letting the water pour out, using the lid as a stopper to ensure the rice doesnt fall off. there might be 10 15 ml left, just cook that off for a minute or 2 to make it is a 1 pot process.
I use a strainer while working with Basmati rice though. that stuff is too soft.
In terms of the Channa masala, adding toasted spices to the oil will burn if left there for more than 10 seconds.
I would brown the Onions first, and then add the toasted spices in later.
If you want to try another ingredient, Try adding dried grounded pomegranate seeds instead of the dried mango slices for a more authentic taste
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Don't worry Adam, that's exactly how most households in India cook rice at home. Folks with less time cook rice the lazy way by not removing the starch.
The way I was thought was to cook the rice with excess water, drain the excess starch water from the pot by tilting it letting the water pour out, using the lid as a stopper to ensure the rice doesnt fall off. there might be 10 15 ml left, just cook that off for a minute or 2 to make it is a 1 pot process.
I use a strainer while working with Basmati rice though. that stuff is too soft.
In terms of the Channa masala, adding toasted spices to the oil will burn if left there for more than 10 seconds.
I would brown the Onions first, and then add the toasted spices in later.
If you want to try another ingredient, Try adding dried grounded pomegranate seeds instead of the dried mango slices for a more authentic taste
reply
Harsha
In India, most of us use the draining method to cook rice rather than the typical absorption method. This is especially true for Basmati Rice, which has a much much better texture if you use the draining method, which you actually did.
Another tip would be fry the onion first in the ghee till they are nice and golden brown, followed by the ginger garlic paste and THEN add your spices to fry them. Adding the ground spices / masala at the start will destroy many of the floral notes and aromatic essence of the spices. After the spices add the chopped or ground tomatoes, and cook them till you see the oil separate. This is typically how you prepare the gravy masala for most Indian dishes.
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In India, most of us use the draining method to cook rice rather than the typical absorption method. This is especially true for Basmati Rice, which has a much much better texture if you use the draining method, which you actually did.
Another tip would be fry the onion first in the ghee till they are nice and golden brown, followed by the ginger garlic paste and THEN add your spices to fry them. Adding the ground spices / masala at the start will destroy many of the floral notes and aromatic essence of the spices. After the spices add the chopped or ground tomatoes, and cook them till you see the oil separate. This is typically how you prepare the gravy masala for most Indian dishes.
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Anirudh
As an Indian living in the US, my way of making chana masala is just dumping stuff into the pan and season with whatever I had in my pantry. Garam masala requires me to take a bus ride to my nearest Indian store about 2 miles away, so I make sure whenever I buy stuff from there, especially spices, I make sure to buy in bulk.
Anyways, thanks for making this dish Adam. Your first way is pretty close to what I usually do for chana or rajma(kidney beans) masala, perhaps I'll first fry the garam masala first though.
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As an Indian living in the US, my way of making chana masala is just dumping stuff into the pan and season with whatever I had in my pantry. Garam masala requires me to take a bus ride to my nearest Indian store about 2 miles away, so I make sure whenever I buy stuff from there, especially spices, I make sure to buy in bulk.
Anyways, thanks for making this dish Adam. Your first way is pretty close to what I usually do for chana or rajma(kidney beans) masala, perhaps I'll first fry the garam masala first though.
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Mo
I love the aroma and flavour cardamom pods give to dishes like this but I aways fish them out at the end, which is easy because they always rise to the top of whatever you're cooking. If I bite into one when I'm eating, to me they have a very strong soapy taste and it puts me off a bit. Could be one those genetic things like - coriander/cilantro
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I love the aroma and flavour cardamom pods give to dishes like this but I aways fish them out at the end, which is easy because they always rise to the top of whatever you're cooking. If I bite into one when I'm eating, to me they have a very strong soapy taste and it puts me off a bit. Could be one those genetic things like - coriander/cilantro
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Sugra
i dont know why making rice like that is controversial? that's how we cook rice all the time. we dont ever use the electic rice maker pot thingy, just rinse the rice like 2 times to remove the impurities then boil them until they are cooked. sometimes it comes out like a bit sticky because of all the dried up starch if you dont strain them
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i dont know why making rice like that is controversial? that's how we cook rice all the time. we dont ever use the electic rice maker pot thingy, just rinse the rice like 2 times to remove the impurities then boil them until they are cooked. sometimes it comes out like a bit sticky because of all the dried up starch if you dont strain them
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Chowdah
Great video! I've been making your tikka masala recipe for a while (with coconut milk subbed for the heavy cream and water) so I'll try this. I'll likely do it mostly like the easy way but with fresh onion, ginger, and garlic. Maybe I'll try the dried chickpeas eventually but the convenience of canned is too nice
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Great video! I've been making your tikka masala recipe for a while (with coconut milk subbed for the heavy cream and water) so I'll try this. I'll likely do it mostly like the easy way but with fresh onion, ginger, and garlic. Maybe I'll try the dried chickpeas eventually but the convenience of canned is too nice
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Johnny
Chana masala is what my childhood friend Pedro's mom and grandma used to say when one of them would get sick, and then they'd put that Vix stuff all over themselves and each other. I never understood why, but they seemed to enjoy doing it; also he never had to get any shots or anything, so that's pretty cool.
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Chana masala is what my childhood friend Pedro's mom and grandma used to say when one of them would get sick, and then they'd put that Vix stuff all over themselves and each other. I never understood why, but they seemed to enjoy doing it; also he never had to get any shots or anything, so that's pretty cool.
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Zong
A little bit of hing wouldn't hurt in this recipe either. Hing makes the starches in beans easier to digest so you fart less as a result, a lot of people call it Indian MSG as well, because it gives a distinct flavor often considered to be characteristic of Indian food.
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A little bit of hing wouldn't hurt in this recipe either. Hing makes the starches in beans easier to digest so you fart less as a result, a lot of people call it Indian MSG as well, because it gives a distinct flavor often considered to be characteristic of Indian food.
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MehdiTalks
I'm from Bangladesh (Neighbouring country of India) and we all cook our rice like that.
I's not controversial at all!
We only steam off the water when making Pulao. It's a kind of fragrant rice dish made with Pulao rice and Ghee.
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I'm from Bangladesh (Neighbouring country of India) and we all cook our rice like that.
I's not controversial at all!
We only steam off the water when making Pulao. It's a kind of fragrant rice dish made with Pulao rice and Ghee.
reply
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