CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
PINDI CHANA
My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time P1DT45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Pressure cook the chickpeas till soft (about 4-5 whistles).
- Heat oil in a large and heavy bottomed saucepan.
- Add cumin seeds and mustard seeds.
- Allow to crackle and splutter.
- Add ginger, garlic, chopped onions and asafoetida.
- Fry till onions are lightly browned.
- Add all dry masala, except cinnamon and clove (powdered).
- Stir well, add tomatoes and cook till oil separates.
- Drain chickpeas, add to the skillet and stir in well.
- Add tamarind extract.
- Mix and cook till fairly dry.
- Keep aside.
- In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
- Allow to pop a bit, then add to the skillet containing the chickpeas.
- Stir gently till well mixed.
- Garnish with cilantro and onion rings.
- Serve hot with naan or rotis.
- Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!
CHANA PINDI (INDIAN CHICKPEAS MASALA)
This recipe is a tried & tested one.My partner generally is not used to appreciating my culinary skills,but he said this one was nice.This one is my mother's recipe with a few changes here and there
Provided by nikki oberroi
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak Chickpeas overnight or for at least 6 hours.
- Boil them with enough water and teabags till they are soft.
- Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
- Heat oil in an Iron skillet.
- If you do not have one use a non stick pan.
- Add the cardomoms.
- After a minute add onions and saute.
- After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
- When the onions turn golden, add the gram flour (Besan).
- This is to give body to the curry.
- Now add ginger garlic paste and keep frying.
- take care that the ginger garlic paste does not stick to the base.
- Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
- Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
- add the boiled chickpeas and fry.
- Mash 3-4 tablespoons of chickpeas and mix it in.
- simmerfor 15- 20 minutes.
- Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
- Enjoy.
Nutrition Facts : Calories 281.3, Fat 15.5, SaturatedFat 2, Sodium 238.6, Carbohydrate 32, Fiber 6.6, Sugar 6.2, Protein 6.4
CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH
Got this from a friend. Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice.
Provided by CandyTX
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
- Add chickpeas straight from the can, including all the water.
- Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
- Reduce heat, add spinach and cover.
- Allow spinach to wilt for 2-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 481.3, Fat 23.5, SaturatedFat 3.2, Sodium 733.5, Carbohydrate 57.4, Fiber 13.3, Sugar 2.6, Protein 15.6
INDIAN CHANA MASALA
I make this recipe all the time! Watch out, it's very spicy! :) And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add about 1 tsp of plain yogurt on top of the chana masala in the bowl, and then add the cilantro on top of that. I adapted it from: http://www.recipedelights.com/recipes/vegdishes/ChanaMasala.htm
Provided by chaiandallthatjazz
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
- Heat oil in a pan and fry bay leaves for 30 secs.
- Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
- Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
- Add water enough to make thick gravy. Bring the gravy to boil.
- Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
- Garnish with chopped green coriander leaves and serve hot.
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