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84 lines
3.9 KiB
Plaintext
84 lines
3.9 KiB
Plaintext
---
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sidebar_position: 2
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---
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import Admonition from '@theme/Admonition'
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import Tabs from '@theme/Tabs';
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import TabItem from '@theme/TabItem';
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# Chana Masala
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<Tabs>
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<TabItem value="photos" label="Photos" default>
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A classic chickpea recipe with a rich, tomato-based gravy.
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</TabItem>
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<TabItem value="ingredients" label="Ingredients">
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```text title="Chana"
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1 cup dry chana (raw chickpeas) or 3 cups soaked/2 15 oz cans
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1 1/2 cups water, more for gravy
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```
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```text title="Gravy"
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2 tablespoons oil
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1 small bay leaf (optional)
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1 inch cinnamon (optional)
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2 cloves (optional)
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2 green cardimoms (optional)
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1 1/2 cups (2 large) finely chopped onion
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1 green chili (optional)
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1 tablespoon ginger garlic paste
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1 1/2 cups finely chopped tomatoes
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3/4 teaspoon salt
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1/4 teaspoon turmeric
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1 1/2 teaspoons kashmiri red chili powder
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1 teaspon garam masala
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2 teaspoon coriander powder
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1/2 teaspoon cumin powder (optional)
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1 teaspoon kasuri methi (dry fenugreek leaves, optional)
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1/4 teaspoon amchur (dry mango powder, optional)
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2 tbsp finely chopped coriander leaves/cilantro
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```
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<Admonition type="info" title="Don't Eyeball It">
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<p>Match the chana amount correctly, or the gravy gets very thin.</p>
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</Admonition>
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</TabItem>
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<TabItem value="instructions" label="Instructions">
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**Chana Preparation**
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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.
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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.
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3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed.
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**Gravy Instructions (Stovetop)**
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1. Heat **oil** in a large pot. Add the whole spices - **cinnamon**, **cloves**, **cardamom**, and **bay leaf**.
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2. After they start to sizzle, add **onions** and **green chili**. Saute until they start to turn light golden.
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3. Add **ginger garlic paste** and saute for 1 minute, avoiding burning it.
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4. Add **tomatoes** and **salt**. Cook until mushy, pulpy, and thick.
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5. Stir in **red chili powder**, **turmeric**, **garam masala**, **coriander powder**, and **cumin powder**. Saute until fragrant, 3 to 4 minuts.
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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.
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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.
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8. Mix well, taste and add more **salt**. Cover and simmer for 15 minutes.
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9. When consistency is thick, add **amchur powder** and **kasuiri methi**.
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10. Garnish with coriander leaves, sprinkle lemon juice if desired.
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**Gravy Instructions (Instant Pot)**
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- If cooking in the Instant pot, make the onion tomato masala on saute mode.
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- Optionally cool and blend.
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- Add soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes.
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- After pressure drops, open the lid and cook on saute mode until thick.
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- Serve with kasuri methi and amchur.
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<Admonition type="info" title="Protein Powerhouse">
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<p>Recipe usually heavy on the chana, adjust how you like it.</p>
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</Admonition>
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</TabItem>
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<TabItem value="references" label="References">
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https://www.indianhealthyrecipes.com/chana-masala/
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</TabItem>
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</Tabs>
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