CURRY CHANNA AND ALOO (POTATO)
Steps:
- If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
- Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
- Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
- Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.
CHANNA MASALA (CHICKPEA CURRY)
Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
- Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 42.6 g, Fat 5.4 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1007.4 mg, Sugar 4.4 g
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
CURRIED CHANNA
Chick peas are my favorite beans. If you like them too, you might want to try this fast and easy Caribbean recipe. Altered slightly to suit my BF's preferences. Update: Original recipe called for 2 tablespoons curry powder. I reduced that to 1 tablespoon but suggest that you add 1-3 teaspoons more, according to taste. Due to a reviewer's comment I also suggest that you add hot sauce to taste. This is very flavorful and easy to make, I think you will like it. Ketchup adds a certain measure of sweetness.
Provided by Kumquat the Cats fr
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain chick peas, retaining 4 ounces of the liquid.
- Heat the oil in a large saucepan, add onion and garlic and fry until softened.
- Add curry powder and cook gently, stirring, for one minute.
- Add the drained chick peas and fry for 5 minutes.
- Add the remaining ingredients plus the reserved liquid, bring to a boil then reduce heat and simmer gently for about 15 minutes. Serve hot.
Nutrition Facts : Calories 183.1, Fat 4.8, SaturatedFat 0.7, Sodium 413.1, Carbohydrate 29.9, Fiber 5.6, Sugar 2.1, Protein 6
CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Provided by Daisann Mclane
Categories side dish
Time 45m
Yield Filling for 4 rotis
Number Of Ingredients 8
Steps:
- Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
- Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.
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- Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions are translucent.
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