From cd738e7b3128b588f1121518b1338421b2303108 Mon Sep 17 00:00:00 2001 From: Jake Runyan Date: Tue, 18 Jun 2024 22:40:21 -0700 Subject: [PATCH] Update chana masala recipe --- recipes/docs/indian/chana-masala.mdx | 130 ++++++++++++++------------- 1 file changed, 70 insertions(+), 60 deletions(-) diff --git a/recipes/docs/indian/chana-masala.mdx b/recipes/docs/indian/chana-masala.mdx index 6a54e7d..9a42f2f 100644 --- a/recipes/docs/indian/chana-masala.mdx +++ b/recipes/docs/indian/chana-masala.mdx @@ -1,73 +1,83 @@ --- -sidebar_position: 1 +sidebar_position: 2 --- +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + # Chana Masala -:::info -Match the chana amount correctly, or the gravy gets very thin. -::: + + + A classic chickpea recipe with a rich, tomato-based gravy. + + ![img alt](@site/docs/indian/static/chana-masala.png) + -```mdx title="Ingredients - Chana" -1 cup dry chana (raw chickpeas) or 3 cups soaked/2 15 oz cans -1 1/2 cups water, more for gravy -``` + + ```text title="Chana" + 1 cup dry chana (raw chickpeas) or 3 cups soaked/2 15 oz cans + 1 1/2 cups water, more for gravy + ``` -```mdx title="Ingredients - Chana Masala Gravy" -2 tablespoons oil -1 small bay leaf (optional) -1 inch cinnamon (optional) -2 cloves (optional) -2 green cardimoms (optional) -1 1/2 cups (2 large) finely chopped onion -1 green chili (optional) -1 tablespoon ginger garlic paste -1 1/2 cups finely chopped tomatoes -3/4 teaspoon salt -1/4 teaspoon turmeric -1 1/2 teaspoons kashmiri red chili powder -1 teaspon garam masala -2 teaspoon coriander powder -1/2 teaspoon cumin powder (optional) -1 teaspoon kasuri methi (dry fenugreek leaves, optional) -1/4 teaspoon amchur (dry mango powder, optional) -2 tbsp finely chopped coriander leaves/cilantro -``` + ```text title="Gravy" + 2 tablespoons oil + 1 small bay leaf (optional) + 1 inch cinnamon (optional) + 2 cloves (optional) + 2 green cardimoms (optional) + 1 1/2 cups (2 large) finely chopped onion + 1 green chili (optional) + 1 tablespoon ginger garlic paste + 1 1/2 cups finely chopped tomatoes + 3/4 teaspoon salt + 1/4 teaspoon turmeric + 1 1/2 teaspoons kashmiri red chili powder + 1 teaspon garam masala + 2 teaspoon coriander powder + 1/2 teaspoon cumin powder (optional) + 1 teaspoon kasuri methi (dry fenugreek leaves, optional) + 1/4 teaspoon amchur (dry mango powder, optional) + 2 tbsp finely chopped coriander leaves/cilantro + ``` -```md title="Instructions - Chana Preparation" -1. Rinse dried chickpeas at least 3 times to remove loose skin. Soak in 3 1/2 to 4 cups water overnight for at least 8 hours. Additionally you can add a small amount of baking soda to loosen the chana skins. -2. Drain water and rinse well. Optionally seperate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot. -3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed. -``` + +

Match the chana amount correctly, or the gravy gets very thin.

+ + -```md title="Instructions - Chana Masala - Stovetop" -1. Heat oil in a large pot. Add the whole spices - cinnamon, cloves, cardamom, and bay leaf. -2. After they start to sizzle, add onions and green chili. Saute until they start to turn light golden. -3. Add ginger garlic paste and saute for 1 minute, avoiding burning it. -4. Add tomatoes and salt. Cook until mushy, pulpy, and thick. -5. Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Saute until fragrant, 3 to 4 minuts. -6. Optional - If looking for a smooth curry, discard the bay leaf, green chili and cinnamon. Blend in a blender. You can add 2 tablespoons of cooked chana for a thicker curry. -7. Add the chana with the chana stock (or replace with 1 1/4 cups of water if you added baking soda to chana while soaking). Pour an additional 3/4 to 1 cup water. If optional Step 7 was not taken, you do not need as much water. -8. Mix well, taste and add more salt. Cover and simmer for 15 minutes. -9. When consistency is thick, add amchur powder and kasuiri methi. -10. Garnish with coriander leaves, sprinkle lemon juice if desired. -``` + + **Chana Preparation** + 1. Rinse dried chickpeas at least 3 times to remove loose skin. Soak in 3 1/2 to 4 cups water overnight for at least 8 hours. Additionally you can add a small amount of baking soda to loosen the chana skins. + 2. Drain water and rinse well. Optionally seperate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot. + 3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed. + **Gravy Instructions (Stovetop)** + 1. Heat oil in a large pot. Add the whole spices - cinnamon, cloves, cardamom, and bay leaf. + 2. After they start to sizzle, add onions and green chili. Saute until they start to turn light golden. + 3. Add ginger garlic paste and saute for 1 minute, avoiding burning it. + 4. Add tomatoes and salt. Cook until mushy, pulpy, and thick. + 5. Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Saute until fragrant, 3 to 4 minuts. + 6. Optional - If looking for a smooth curry, discard the bay leaf, green chili and cinnamon. Blend in a blender. You can add 2 tablespoons of cooked chana for a thicker curry. + 7. Add the chana with the chana stock (or replace with 1 1/4 cups of water if you added baking soda to chana while soaking). Pour an additional 3/4 to 1 cup water. If optional Step 7 was not taken, you do not need as much water. + 8. Mix well, taste and add more salt. Cover and simmer for 15 minutes. + 9. When consistency is thick, add amchur powder and kasuiri methi. + 10. Garnish with coriander leaves, sprinkle lemon juice if desired. + **Gravy Instructions (Instant Pot)** + - If cooking in the Instant pot, make the onion tomato masala on saute mode. + - Optionally cool and blend. + - Add soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes. + - After pressure drops, open the lid and cook on saute mode until thick. + - Serve with kasuri methi and amchur. -```md title="Instructions - Chana Masala - Instant Pot" -- If cooking in the Instant pot, make the onion tomato masala on saute mode. -- Optionally cool and blend. -- Add soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes. -- After pressure drops, open the lid and cook on saute mode until thick. -- Serve with kasuri methi and amchur. + +

Recipe usually heavy on the chana, adjust how you like it.

+ + -``` - -### Notes -Recipe usually heavy on the chana, adjust how you like it. - -![img alt](@site/docs/indian/static/chana-masala.png) - -### References -https://www.indianhealthyrecipes.com/chana-masala/ + + https://www.indianhealthyrecipes.com/chana-masala/ + +