Chana Masala | Punjabi Chole Masala | Poori Masala Recipe | Chole Bhature Recipe | Chickpea Recipe
Punjabi Chole Masala | Amritsari Chole Recipe | Chana Masala | Chole Bhature Recipe | Chickpea Recipe @HomeCookingShow
#poorimasalarecipe #punjabicholemasala #amritsaricholerecipe #chanamasala #cholebhaturerecipe #chickpearecipe #poorirecipe #cholerecipe #homecooking
Prep Time: 10 mins
Cook Time: 50 mins
Servings: 4
To Cook Chickpeas
Chickpeas - 2 Cups
Cinnamon & Bay Leaf
Tea Bag - 1 No.
Salt - 1 Tsp
A Pinch Of Cooking Soda
To Make Panjabi Chole Masala
Oil - 2 Tbsp
Whole Spices
( Cinnamon, Bay Leaf, Cumin Seeds )
Onion - 2 Nos
Tomato - 2 Nos
Ginger Garlic Paste - 1 Tsp
Green Chilli - 2 Nos
Turmeric Powder - 1/2 Tsp
Red Chilli Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
Garam Masala - 1 1/2 Tsp
Amchoor Powder - 2 Tsp
Salt - 1 Tsp
Water - 1/2 Cup
Anardana Powder - 2 Tsp
Kasuri Methi - 1 Tsp
Ghee - 2 Tsp ( Optional )
Method:
1. Soak the chickpeas overnight and then transfer them to a pressure cooker along with water, tea bag, cinnamon, bay leaf, salt and baking soda.
2. Close the lid and cook the chickpeas for 2-3 whistles on a medium low flame.
3. Remove the cinnamon stick, bay leaf and tea bag. Keep the chickpeas aside.
4. Take oil in a wide kadai and add the whole spices. Add onions and saute until they are golden brown in colour.
5. Now add the ginger garlic paste and saute. Add in the tomatoes, green chillies and cook until they are soft and mushy.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder and garam masala. Mix well and add salt. Mix again.
7. Add the cooked chickpeas and water.
8. Close the kadai and cook the curry for 10 mins on a medium flame.
9. Add the anardana powder, kasuri methi and ghee.
10. Mix well, turn off the stove and transfer it to a serving bowl.
11. Garnish with chopped coriander and ginger juliennes.
12. Serve it hot with freshly made hot pooris or bhature.
Hello Viewers,
Today we are going to see Punjabi Chole masala curry with perfect ingredients and measurements to get that authentic taste. This curry is made with chickpeas as we all know. They are quite healthy and tasty too. This curry is a great combination for pooris and bhatura. So whenever you make them, prepare this curry and serve it along with some onion slices, lemon slices and vegetable salad. Trust me, the whole combination is going to be heavenly. Now, I have used a few special ingredients to get that rich enhanced taste. So watch the video right away to know what the secret ingredients are. Do try the recipe and enjoy it with your family and friends.
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restaurant style chana masala recipe with masala powder | चन्ना मसाला ग्रेवी | chickpea masala
full recipe:
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chana masala recipe | chickpea masala recipe | chana curry | chana masala curry with detailed photo and video recipe. an extremely flavoursome and tasty north indian curry recipe made with chickpea and spices. the recipe is generally consumed with roti, layered paratha, bhatura or puffed poori and also with choice of rice. there are myriad ways to make this recipe and depends upon the region, but this recipe belongs to punjabi or north indian variation.
chana masala recipe | chickpea masala recipe | chana curry | chana masala curry with step by step photo and video recipe. north indian curries are one of the main pillars of indian cuisine. it is one such recipe which can be made for day to day and also for any celebrations and occasion meals. however there are some recipe which can be made for both occasions and one such extremely popular recipe is chana masala recipe known for its taste and flavour.
Best Goan Kabuli Chana / Chickpeas Masala/Xacuti | Goes well with rice, pao, chapati and puri too ????
@AishasCookeryKitchen
To prepare masala paste with whole masala spices then click on the below link:
Creamy coconut chickpea curry
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
My video about yeast extract (a great vegan umami source, imho):
***RECIPE, FEEDS 8-10***
1 lb (454g) dry chickpeas (or about twice that in canned chickpeas, rinsed and drained)
1 lb (454g) fresh green beans
1 lb (454g) fresh tomatillos (could replace with canned, or with more tomatoes)
1 28 oz (794g) can whole plum tomatoes
1-2 14 oz (414mL) cans of coconut cream
1 onion
1 bell pepper
2-3 fresh chilies (I used jalapeños)
3-4 garlic cloves
3-4 tablespoons Indian-style spice mixture (I toasted and ground a mixture of whole green and black cardamom pods, fenugreek seeds, cumin seeds, coriander seeds and black peppercorns)
basmati rice (I make half a cup, 100g of dry rice per person)
two stock cubes (I used OXO meat-free beef cubes made of yeast extract, but you could use all kinds of things, or skip it)
mustard seeds (optional)
chili powder for the table (I used Kashmiri)
white wine (optional)
sugar (optional)
fresh cilantro (coriander leaves) or other green herb for garnish
salt
The night before, get the chickpeas soaking in plenty of plain water — they should double in size. The next day, drain and rinse them. Put them in a big pot with plenty of fresh water (I salt it like pasta water, but that may slow the cooking a bit and you could just season the sauce), bring the pot to a boil, hold it there for a few minutes, then reduce to a simmer, cover and cook until almost as tender as you want them — mine took an hour. Drain and hold them until your sauce is ready.
Meanwhile, sauce. If using fresh whole spices, toast them dry in a big pan until fragrant, take them out and grind them. Peel and chop up the onion and put it in that big pan with some oil. You want to brown the onion, so use pretty aggressive heat, and stir it frequently while you chop up the peppers. Stir the peppers into the pan and keep cooking while you peel and chop the garlic. Stir the garlic into the pan, keep stirring frequently so nothing burns. Take the lanterns off the tomatillos and chop them up.
When the stuff in the pan is quite brown, stir in the tomatillos, using their moisture to deglaze the pan. When they're soft and brown, stir in the tomatoes and their liquid, using them to deglaze the pan again. Try to smash the tomatoes so they'll cook faster. Stir in your spice mixture and a big splash of white wine (if using). Simmer it for about an hour, until everything is soft and mushy. Stir it occasionally and replenish with more wine or water if it's getting so thick that it might stick to the pan and burn.
Meanwhile, rice. Wash and drain the rice a few times until the water runs clear(ish). Add the cooking water (I used the trick where you touch the tip of your index finger to the surface of the rice and fill the pot with water until water comes up to the crease behind your first knuckle), stir in a pinch of salt and some whole mustard seeds, cover, bring to a boil, reduce to a simmer and cook until all water is absorbed — maybe 15 minutes. Fluff with a fork and hold in on warm until you're ready to eat.
When the sauce is done cooking, pass it though a sieve into a bowl, using a spoon to grind everything into the sieve. Discard the remaining skins and other solid vegetable matter. Stir the remaining smooth sauce into the drained chickpeas (if you're using drained canned chickpeas, now is when you bring them in). Chop the green beans into bite-size pieces and stir them in with the chickpeas, along with the coconut cream (you could hold back some of the cream for garnish at the end) and stock cubes. Simmer until everything is tender and the stock cubes are dissolved. Taste for seasoning, and consider adding salt, sugar, more liquid, more cream, etc.
Serve on rice with cilantro and chili powder on the side. Freezes and thaws great.
Chickpea Curry is a tasty dinner idea
Get the Recipe:
⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Most DELICIOUS CHICKPEA COCONUT SPINACH curry and you don’t want to miss this one | Food with Chetna
This is one of the most delicious, healthy, vegan chickpea recipe, hope you will enjoy it!
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!