Chickpea Chana Masala Recipe to make TODAY!
LEARN HOW TO MAKE THIS EASY VEGAN CURRY RECIPE AT HOME! LET'S MAKE CHICKPEA MASALA!
LAY HO MA!! The thing that is mind blowing about some dishes is how easy it is to whip up and yet has incredibly complex flavour. Join me in this episode and learn how to make an easy vegan chickpea masala curry recipe today! Let's begin.
Ingredients:
3 pieces garlic
1 small piece ginger
1 onion
1 1/2 cup puréed tomatoes
3 tbsp olive oil
1 tsp coriander seeds
2 cardamom pods
2 bay leaves
1/2 tsp pink salt
1/2 tsp chili powder
2 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
2 tsp garam masala
1 1/2 cups canned chickpeas
1/3 cup coconut milk
few sprigs cilantro
Directions:
1. Finely chop the garlic and ginger. Dice the onion
2. Heat up a sauté pan on medium heat. Then, add the olive oil
3. Add and cook the coriander seeds, cardamom pods, and bay leaves for about 1 min
4. Add the diced onion and the pink salt. Sauté for 3-4min
5. Add the garlic and ginger. Sauté for another minute
6. Turn the heat down and add in the chili powder, paprika, cinnamon, and turmeric. Then, give everything a good mix
7. Add in the puréed tomatoes followed by the garam masala
8. Turn the heat back up to medium and stir. Then, add in the chickpeas and cook for about a minute
9. Add in coconut milk. Stir and cook for another 3-4min
10. Plate and sprinkle over some fresh chopped cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Chikar Cholay Recipe Street Style | Lahori Chikar Cholay | Chana Masala – Flavour of Desi Food–Ep 61
New recipe - Chikar Cholay Recipe Street Style | Lahori Chikar Cholay | Chana Masala – Flavour of Desi Food.
Lahori Cholay recipe for breakfast (Nashta). Lahori Chikar Cholay Lahore ki bohat hi famous #breakfast dish ha. Learn how to make street style Chikar Cholay / Chana masala at home. Serve them with naan or roti. #Chanamasala #Pakistan
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how to make Chikar Cholay New recipe 2019 Breakfast Nashta Chickpeas Naan Cholay Flavour of desi food Sumaira.
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All the information on this cooking channel is for educational purposes only. The actual appearance might slightly different due to the lighting and camera effects. Recipes, tips and tricks are for informational purposes only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything. I prepare all my recipes myself and all the content in the video or description is subject to copyright.
The Tastiest Curry Chickpea|Plant Based|Jamaican Style|THE RAINA’S KITCHEN
In this video, I have shared how to make chickpeas Curry
Ingredients List
3-Cups Cooked Chick Peas( Garbanzo Beans) or 2 Cans
1-Tablespoon Curry
1-Tablespoon All Purpose Seasoning
Pinch of Salt & Pepper To Taste
2-Garlic Cloves (Minced)
½-Teaspoon Ginger (grated)
2-Stalks of Scallion (Chopped)
1-Small onion (Diced)
¼-Tri-Color Sweet Bell Peppers (Red, Green, Yellow) (Julienne)
1- Diced Tomatoes
3-Sprigs of Thyme
4-Allspice Berries (Crushed)
1-Tablespoon Green Seasoning
½-Scotch Bonnet Pepper
1/2-Cup Pumpkin (Cubed)
1/2-Cup White Sweet Potato (Cubed)
1-Cup Coconut Milk
2-Tablespoon of Oil
Full Recipe In My E-Book
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Chana masala — Indian-style chickpeas in spicy gravy
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***EASY RECIPE, FEEDS 4-6***
2 14 oz (400g) cans chickpeas, drained
1 14 oz (400g) can crushed tomatoes
1 4 oz (100g) can diced chiles
1 tablespoon garam masala
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
salt
oil
vinegar or lemon juice
fresh cilantro (optional)
Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice.
***HARDER RECIPE, FEEDS 4-6***
1.5 cups (500g) dried kabuli chana (or other chickpeas)
1 large onion
2-4 fresh chiles
3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes)
half a head of garlic
1 large thumb of ginger
5-10 green cardamom pods
2-3 bay leaves
1 teaspoon cumin seeds
1/2 teaspoon of coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 black cardamom pod
1 small piece of cinnamon stick
1/2 teaspoon turmeric
tomato paste
ground amchoor or lemon juice
salt
sugar
ghee (or of oil)
fresh cilantro
Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender.
Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder.
Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer.
Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes.
Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.
How to Make Chana Masala
Test cook Dan Souza prepares Julia Chana Masala.
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QUICK & EASY CAULIFLOWER CHICKPEA CURRY (VEGAN) | Aloo Gobi Chana Masala
Cauliflower Chickpea Masala - Delicious Cauliflower Recipe - Aloo Gobi Chana Masala
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Ingredients Required For Making Cauliflower Chickpea Recipe - Serves 6 to 7
* 1 small cauliflower cut into small florets
* 2 medium to large potatoes cut in the same size like cauliflower
* 1 can(15.5 oz/439 gm) chickpeas (garbanzo beans)
* 1 large or 2 medium onions
* 2 teaspoons finely grated ginger
* 2 teaspoons finely grated garlic (I used 4 large garlic cloves)
* 1 teaspoon salt or to taste
* 1 teaspoon sugar (optional)
* 1 large tomato
* 1/4 th cup frozen green peas
* chopped coriander leaves(cilantro) for garnish
* 1 teaspoon garam masala powder. Make your own garam masala powder at home -
* 1 teaspoon dried fenugreek leaves (kasoori methi)
* 1 teaspoon cumin seeds
* half teaspoon black mustard seeds (optional)
* 2 green cardamoms
* 1 & 1/2 inch cinnamon stick
* 1 dried bay leaf
* 1 dry red chilli (optional)
* 3 tablespoons oil or according to your preference
For the spice paste -
* 2 teaspoons Kashmiri red chilli powder. Please use very less if you are new to using this chilli powder. Though Kashmiri red chilli powder is mild in terms of heat level but it can still be very overwhelming for some people who are not that accustomed to chilli heat. You can always do a taste test at the end and add some more.
* 1/2 teaspoon turmeric powder
* 2 teaspoons ground coriander (dhania powder)
* 4 to 5 tablespoons water
For boiling cauliflower and potatoes -
* 1/2 teaspoon turmeric powder
* 1 teaspoon salt
*** Points To Note-
* Please do not chop the veggies too large
* Take out the cauliflower and potatoes from boiling water as soon as they start to get little tender.
* the cooking time may vary
* heat the oil well first on medium high heat, lower heat to low before adding whole spices. Please remember that it is always favorable to allow the seeds to splutter but please do no wait for long if they are not spluttering, you do not want the seeds to turn too dark and burn because that will ruin your dish.
* You can even use dry chickpeas. Soak about a cup of dry chickpeas in water and a teaspoon of salt overnight. The next day either cook in pot or in a pressure cooker for 25 minutes (it will take much longer when cooking in a pot). Please discard the salty water before cooking and add fresh water.
* the gravy thickens up on cooling as potatoes are there and the chickpeas soak up some of that gravy.
Serve this as side with rice/roti
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.