This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| recipes:entrees:chana_masala [2024/01/30 22:44] – kuhout | recipes:entrees:chana_masala [2024/06/05 18:41] (current) – kuhout | ||
|---|---|---|---|
| Line 16: | Line 16: | ||
| * 2 tsp turmeric | * 2 tsp turmeric | ||
| - | * 3 medium onions, pureed | + | * 3 medium onions, pureed |
| * 3cm piece of ginger, pureed | * 3cm piece of ginger, pureed | ||
| * 5 cloves of garlic, pureed | * 5 cloves of garlic, pureed | ||
| * 2 tbsp ginger garlic paste | * 2 tbsp ginger garlic paste | ||
| - | * 600 ml tomato puree | + | * 700 ml tomato puree |
| - | * 2 tbsp tomato paste | + | * 3 tbsp tomato paste (1 small can) |
| * 1 can chopped tomatoes | * 1 can chopped tomatoes | ||
| Line 34: | Line 34: | ||
| * 2 tbsp fenugreek leaves | * 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 20 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 saucepan. 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/ | ||
| Line 42: | Line 42: | ||
| Serve garnished with cilantro with a squeeze of lime juice and a side of jasmine rice. | Serve garnished with cilantro with a squeeze of lime juice and a side of jasmine rice. | ||
| - | Note: If you skip soaking the chickpeas, add 30 minutes to the cooking time. | + | Note: If you skip soaking the chickpeas, |