Black Chana Masala Chickpea Curry Recipes

KALA CHANA RECIPE (BLACK CHICKPEAS CURRY)

Steps:

• Add kala chana to a large bowl and rinse them at least thrice. Soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.
• Once soaked drain the water and rinse them well.
• Heat oil in a pressure cooker. Then add cumin seeds.
• When they sizzle, add onions and saute until they turn light golden.
• Next add ginger garlic and saute for a minute or until a nice aroma comes out.
• Add tomato puree and cook for a while until it turns thick.
• Next stir in the spice powders - turmeric, red chilli powder, garam masala, coriander powder and salt. Saute well until the mixture smells good and begins to leave the sides of the pan.
• Pour 3 cups water and add the drained kala chana. Stir well and cover the pressure cooker with the lid.
• Pressure cook on a medium flame for 10 whistles. Let the pressure release naturally.
• Open the lid and check if the kala chana is tender & cooked. If not pressure cook for 2 more whistles.
• Then add coriander leaves and all the other optional ingredients - ginger juliennes, ghee and crushed kasuri methi. Simmer for 2 to 3 minutes. Taste test and add more salt if needed. Serve kala chana with rice or roti.
• Soak them overnight. Drain and cook with 3 cups of water. Keep adding more water as they cook. They will take about 1 hour 30 mins to cook tender. Then add them to the onion tomato masala & simmer for 15 to 20 mins so they absorb the flavors.
• Press saute button. When the IP displays hot, pour oil to the inner pot of the IP.
• Add cumin and let them sizzle. Stir in the onions and salt. Saute until they turn light golden.
• Saute ginger garlic for 30 seconds. Add tomatoes, salt and all the spice powders. Saute until the mix turns slightly thick and aromatic for 2 mins.
• Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula. This releases any bits of food stuck & prevents a burn sign.
• Then add the drained kala chana and give a good stir. Press CANCEL button.
• Secure the IP with lid and position the steam release handle to sealing.
• Press PRESSURE COOK button (high) and set the timer to 35 to 40 mins. Or you can also use the bean chilli mode and set the timer to 40 mins.
• When the IP is done cooking, it will beep. Allow the pressure to release naturally for atleast 15 mins.
• This step is optional - Add some ghee, kasuri methi and ginger juliennes. Mix well and cook on saute mode for 2 minutes. Garnish kala chana with coriander leaves. Sprinkle some lemon juice and serve with rice or roti.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

Steps:

• Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
• Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
• Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
• Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
• Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
• Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)