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| recipes:entrees:chana_masala [2021/03/27 20:53] – kuhout | recipes:entrees:chana_masala [2024/06/05 18:41] (current) – kuhout | ||
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| == Chickpeas == | == Chickpeas == | ||
| - | * 2 cups dry chickpeas, soaked overnight | + | * 4.5 cups dry chickpeas, soaked overnight |
| - | * 1 1/2 tsp salt | + | * 2 tsp salt |
| - | * 2 bay leaves | + | * 5 bay leaves |
| - | * 1 piece cinnamon | + | * 2 piece cinnamon |
| - | * 2 black cardamom pods | + | * 6 black cardamom pods |
| - | * 2 green cardamom pods | + | * 8 green cardamom pods |
| - | * 5 cloves | + | * 12 cloves |
| - | * 1 tsp loose black tea | + | * 2 tsp loose black tea |
| == Sauce == | == Sauce == | ||
| - | * 2 tbsp deodorized coconut oil | + | * 3 tbsp deodorized coconut oil |
| - | * 1/4 tsp hing | + | * 1 tsp hing |
| - | * 1 tsp turmeric | + | * 2 tsp turmeric |
| - | * 2 medium onions, pureed | + | |
| - | * 1 tbsp ginger garlic paste | + | |
| - | * 450 ml tomato puree | + | |
| - | * 2 tbsp chana masala | + | |
| - | * 1 tsp chilli powder | + | |
| - | * 2 tsp ground coriander | + | |
| - | * 1 tsp ground cumin | + | |
| - | * 1 tsp garam masala | + | |
| - | * 1 tsp amchur | + | |
| - | * 1/2 tsp ground pomegranate seeds | + | |
| - | * 1 tsp sugar | + | |
| - | * 1 tbsp fenugreek leaves | + | |
| - | == Tadka == | + | * 3 medium onions, pureed with a splash of water |
| - | * 2 tbsp deodorized coconut oil | + | * 3cm piece of ginger, pureed |
| - | * 1/2 tsp cumin seeds | + | * 5 cloves of garlic, pureed |
| - | * 2 inch ginger, julienned | + | * 2 tbsp ginger |
| - | * 1 green chilli pepper, roughly chopped | + | |
| + | * 700 ml tomato puree | ||
| + | * 3 tbsp tomato paste (1 small can) | ||
| + | * 1 can chopped tomatoes | ||
| + | |||
| + | * 3 tbsp chana masala spice blend | ||
| + | * 3 tsp deggi mirch (sub 2 tsp extra hot chilli powder) | ||
| + | * 3 tsp ground coriander | ||
| + | * 2 tsp ground cumin | ||
| + | * 1 tsp garam masala | ||
| + | * 2 tsp amchur | ||
| + | * 2 tsp sugar | ||
| + | * 2 tbsp fenugreek leaves | ||
| - | Drain and wash soaked chickpeas. Add to a pressure cooker along with salt. Place bay leaves, cinnamon, cardamoms, cloves and tea into an infuser and add to pressure cooker. Add water until barely covered. Bring to pressure, cook for 30 minutes, let pressure release naturally. | + | Drain and wash soaked chickpeas. Add to a pressure cooker along with salt. Place bay leaves, cinnamon, cardamoms, cloves and tea into an infuser and add to pressure cooker. Add water until barely covered. Bring to pressure, cook for 20 minutes |
| - | Meanwhile, heat oil in a large pan. Add hing, turmeric and pureed onions. Mix and cook for 2 minutes. Add ginger/ | + | Meanwhile, heat oil in a saucepan. Add hing, turmeric and pureed onions. Mix and cook for 2 minutes. Add ginger/ |
| - | Remove infuser from pressure cooker and add sauce to cooked chickpeas. | + | Remove infuser from pressure cooker and add sauce to cooked chickpeas. |
| - | In a small skillet, heat coconut oil. Add cumin seeds and allow them to sizzle. Add ginger and chilies, cook until golden. | + | Serve garnished with cilantro with a squeeze of lime juice and a side of jasmine rice. |
| - | Serve covered with tadka and garnished with cilantro with a squeeze of lime juice and a side of jasmine rice. | + | Note: If you skip soaking the chickpeas, use more water (a bit more than for rice) and add 30 minutes to the cooking time. |