Chana Masala Spicy Chickpeas With Spinach Recipes

CHANA MASALA WITH SPINACH

Steps:

• Heat the oil in a large skillet over medium high heat. Add the onion and cumin seeds and cook until the onion begins to soften, about 3-5 minutes, stirring often so the onion doesn't burn and become bitter.
• Add the tomatoes, garlic and ginger and cook, stirring, for 1-2 minutes or until fragrant. Stir in the ground cumin, coriander, garam masala, salt, turmeric, and cayenne pepper, and cook for another minute, stirring often as the spices toast and coat the onions and tomatoes.
• Stir in 1/2 cup water and continue to cook for 3-4 minutes as the sauce thickens and the tomatoes soften, using the back of a spatula to gently press down on each tomato so it bursts and releases its juices into the sauce. Add the chickpeas and spinach, and simmer for 5 minutes, stirring occasionally. Smash some of the chickpeas to thicken the sauce. Add more water to loosen the sauce if desired.
• Add more salt to taste and serve over rice with a dollop of yogurt and cilantro if desired.

CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)

Steps:

• Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
• Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
• Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
• Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
• Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
• Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

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.)

VEGETARIAN CHANA MASALA WITH SPINACH

Steps:

• Gather the ingredients.
• In a large skillet or frying pan, sauté onions and garlic in olive oil until soft, about 3 to 5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add lemon juice, curry powder, coriander powder, ground cumin, and garam masala. Simmer about 10 to 15 minutes, stirring occasionally, adding more water if needed until chickpeas are cooked and soft.
• Reduce the heat, add spinach and cover. Allow spinach to wilt for 2 to 4 minutes.
• Serve immediately and enjoy your chana masala. A dish like this should be served with either plain white rice, simple Indian basmati rice , Indian lemon rice, or quinoa . But another alternative is to serve it with warm Indian bread such as naan, roti, or chapati. Those are excellent for dipping into the mixture. Refrigerate any leftovers and enjoy them within three to five days. Chana masala is perfect for freezing and taking to the office for lunch later, so make a double batch if you'd like. It will retain the best quality in the freezer for three to six months and reheats easily in the microwave. Be sure to label the container with the date and contents. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.

CHANA MASALA (CHICKPEAS AND TOMATOES)

Steps:

• Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
• Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

SPICY CHANNA MASALA / SPICY CHOLE

Steps:

• Chop the onions, green chillies and tomato.
• Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
• If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
• Roast and grind the first seven spices.
• Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
• Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes. Remove from stove and keep it aside.
• Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
• Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
• Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
• Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
• Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
• Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges. Enjoy it with baturas and poories.