Curried Channa Recipes

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!

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)

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.

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 .

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.

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.

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.