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:
Chana Masala - Chick peas curry
A popular spicy side dish made with chana/chickpeas. Details of the recipe is at
1 cup dry whole chick peas (Channa)
1 cup chopped onion
3/4 cup chopped tomato
2 small potato boiled peeled and quartered
1/2 teaspoon of cumin seeds
1 teaspoon poppy seeds
2 green chili adjust to taste
1 tablespoon minced ginger
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1 teaspoon of garam masala
1 tablespoon of dry fenugreek leaves
A few cilantro leaves
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste
4 tablespoon of oil
2 1/2 cups of water or as needed
Wash and rinse the chickpeas in water and soak it for 4 to 8 hours or overnight. After it has soaked cook the chickpeas in water for 30 minutes or until it is done. Alternatively you can cook the chickpeas in the pressure cooker, or you can use canned chickpeas. If you are using canned chickpeas do not cook it.
To a pan on medium heat add oil, when oil is hot add the cumin seeds and poppy seeds, when the cumin seed turn darker add onion and saute till brown, add green chili, ginger and garlic saute for about 30 seconds, add turmeric powder, chili powder and garam masala saute for 10 seconds, do not allow it to burn, add chopped tomato mix cover and cook for 5 minutes. After the tomato is cooked add the dry fenugreek leaves and cilantro leaves and a little water, saute for a few seconds, add the cooked or canned chickpeas add water as needed for a gravy consistency, let it come to a boil. Add the potato and salt and let to come to a boil for 2 minutes. Add some fresh squeezed lemon juice and turn the heat off
Serve with rice, pulao, chapati, batura, samosa, cutlet. Serves 4.
Creamy coconut chickpea curry
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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.
restaurant style chana masala recipe with masala powder | चन्ना मसाला ग्रेवी | chickpea masala
full recipe:
Music:
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.
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