Curried Channa Recipes Recipezaar

CHANNA MASALA (CHICKPEA CURRY)

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.

CURRY CHANNA AND ALOO

Steps:

• Pick over chickpeas, remove any stones and debris and wash with several changes of water. Soak chickpeas in about 5 cups of water overnight. Drain.
• Add 8 cups of water and chickpeas to a saucepan and bring to boil over high heat. After it comes to a vigorous boil, reduce heat to medium. Continue cooking until fork tender but not mushy, about 20-25 minutes(could take longer on your stove). Strain, reserving liquid (produces about 5 cups of liquid).
• Grate or mince garlic. Mince culantro. Peel, wash and cut potatoes in quarters lengthwise, wash and roughly chop scallions and thyme. [chopped thyme sprigs are inedible and could be dangerous for kids. For this reason, I usually keep thyme whole and remove whole sprigs after cooking is complete.]
• Make curry paste. Mix curry, half of garlic(6 cloves), minced culantro (bandhania) and 1/2 cup water in a small bowl.
• Pour oil into a large heavy bottomed pot over high heat, heat. When hot, add methi, cook until it darkens. Add the onion and hot pepper, cook for 3 minutes. Add remainder of garlic and cook until the edges of the onion become golden brown.
• Add curry paste and cook until it darkens, becomes grainy and fragrant and separates from oil, about 3-5 minutes. At this point you can rinse the "curry paste" bowl with a little water{1 tablespoon} and add to pot.
• Add potatoes and cook for about 3 minutes, stirring constantly.
• Add chickpeas, scallion, thyme, remainder of minced culantro and salt. Cook about 3-5 minutes, stirring occasionally to prevent chickpeas and potatoes from sticking.
• Add reserved liquid and enough water to cover the chickpeas and potatoes, about 5-6 cups. Stir, scraping up the spices at the bottom of the pot.
• Bring to a boil. Reduce heat to low, cover and cook, [stirring every 8 minutes and cutting potatoes in half using spoon], until potatoes are tender and sauce thickens (but not totally evaporated), about 40-60 minutes. [At the end of cooking, I mash about 4 pieces of potato with the back of the spoon to allow the sauce to thicken more rapidly]. If the chickpeas are not tender enough for your liking, continue to add two cups of water, in increments, until it's your desired texture. Some like it more firm than others. It helps to stir the pot repeatedly for about 5 minutes to bring it to the right consistency.
• Remove cover, stir in cumin and chopped culantro and cook for an additional 5 minutes until sauce thickens but is not totally evaporated.
• Rest for 10-15 minutes before serving to allow sauce to thicken further.

CHANNA DAL (CURRIED CHICKPEAS)

Steps:

• Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
• To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
• In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
• Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
• Place chickpeas in a serving dish and sprinkle with cilantro leaves.

CURRIED CHANNA

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.

TRINIDAD-STYLE CURRIED CHANNA

Steps:

• If cooking chickpeas from dried beans, soak the beans overnight, drain, and place in a large pot and cover with water. Bring to a boil and simmer until tender, about 1 1/2 to 2 hours. Drain the chickpeas, reserving the cooking liquid. If using canned chickpeas, drain and rinse the beans and set aside.
• Wipe out the same large pot you used to cook the chickpeas. Heat olive oil in the pot over medium-high heat. Add the sliced onion and saute until translucent, about 5 minutes.
• Add the garlic and serrano chile and cook another 2 to 3 minutes, until fragrant.
• Add the curry powder, turmeric, cumin, and optional methi to the pot and stir for about 30 seconds.
• Add 1/4 cup water, chickpea cooking liquid, or broth to the pot and stir. Add the cooked chickpeas to the pot, cover, turn the heat to low, and simmer for 5 minutes.
• Uncover the pot, add the remaining liquid and the salt and simmer uncovered for another 20 minutes.
• Stir in the chopped cilantro. Serve with brown rice .

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!

INDIAN CHANA MASALA

Steps:

• Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
• Heat oil in a pan and fry bay leaves for 30 secs.
• Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
• Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
• Add water enough to make thick gravy. Bring the gravy to boil.
• Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
• Garnish with chopped green coriander leaves and serve hot.

CHANA DAL CURRY (KERALA STYLE)

Steps:

• Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
• Heat oil in another pan.
• Saute cabbage and bell pepper over high heat, about 3 minutes.
• Add ginger, jalapeno, hing, dry spices and tomato.
• Saute until the oil separates from the ingredients in the pan.
• Add 1 c of water and bring to a boil.
• Add cooked dal and cook 10 minutes until gravy is thick.
• Add the coconut milk and remove from heat.
• Add lemon juice.
• Serve with flat bread or rice.

KABULI CHANNA

Steps:

• Heat ghee and fry mustard till they begin to pop.
• Reduce heat, add onion, saute until translucent.
• Add garlic and fennel and saute for up to 5 minutes.
• dont let garlic burn.
• Reduce heat and add curry paste.
• Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
• Add tomato puree, chickpeas and tomatoes with ¼ pint hot water.
• Cook gently until water evaporates.
• Add another ¼ pint hot water and the salt, pepper and asafoetida.
• Cook gently until water has evaporated again leaving a dryish curry.
• Stir in coriander and serve.

CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)

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.