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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Creamy coconut chickpea curry
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My video about yeast extract (a great vegan umami source, imho):
***RECIPE, FEEDS 8-10***
1 lb (454g) dry chickpeas (or about twice that in canned chickpeas, rinsed and drained)
1 lb (454g) fresh green beans
1 lb (454g) fresh tomatillos (could replace with canned, or with more tomatoes)
1 28 oz (794g) can whole plum tomatoes
1-2 14 oz (414mL) cans of coconut cream
1 onion
1 bell pepper
2-3 fresh chilies (I used jalapeños)
3-4 garlic cloves
3-4 tablespoons Indian-style spice mixture (I toasted and ground a mixture of whole green and black cardamom pods, fenugreek seeds, cumin seeds, coriander seeds and black peppercorns)
basmati rice (I make half a cup, 100g of dry rice per person)
two stock cubes (I used OXO meat-free beef cubes made of yeast extract, but you could use all kinds of things, or skip it)
mustard seeds (optional)
chili powder for the table (I used Kashmiri)
white wine (optional)
sugar (optional)
fresh cilantro (coriander leaves) or other green herb for garnish
salt
The night before, get the chickpeas soaking in plenty of plain water — they should double in size. The next day, drain and rinse them. Put them in a big pot with plenty of fresh water (I salt it like pasta water, but that may slow the cooking a bit and you could just season the sauce), bring the pot to a boil, hold it there for a few minutes, then reduce to a simmer, cover and cook until almost as tender as you want them — mine took an hour. Drain and hold them until your sauce is ready.
Meanwhile, sauce. If using fresh whole spices, toast them dry in a big pan until fragrant, take them out and grind them. Peel and chop up the onion and put it in that big pan with some oil. You want to brown the onion, so use pretty aggressive heat, and stir it frequently while you chop up the peppers. Stir the peppers into the pan and keep cooking while you peel and chop the garlic. Stir the garlic into the pan, keep stirring frequently so nothing burns. Take the lanterns off the tomatillos and chop them up.
When the stuff in the pan is quite brown, stir in the tomatillos, using their moisture to deglaze the pan. When they're soft and brown, stir in the tomatoes and their liquid, using them to deglaze the pan again. Try to smash the tomatoes so they'll cook faster. Stir in your spice mixture and a big splash of white wine (if using). Simmer it for about an hour, until everything is soft and mushy. Stir it occasionally and replenish with more wine or water if it's getting so thick that it might stick to the pan and burn.
Meanwhile, rice. Wash and drain the rice a few times until the water runs clear(ish). Add the cooking water (I used the trick where you touch the tip of your index finger to the surface of the rice and fill the pot with water until water comes up to the crease behind your first knuckle), stir in a pinch of salt and some whole mustard seeds, cover, bring to a boil, reduce to a simmer and cook until all water is absorbed — maybe 15 minutes. Fluff with a fork and hold in on warm until you're ready to eat.
When the sauce is done cooking, pass it though a sieve into a bowl, using a spoon to grind everything into the sieve. Discard the remaining skins and other solid vegetable matter. Stir the remaining smooth sauce into the drained chickpeas (if you're using drained canned chickpeas, now is when you bring them in). Chop the green beans into bite-size pieces and stir them in with the chickpeas, along with the coconut cream (you could hold back some of the cream for garnish at the end) and stock cubes. Simmer until everything is tender and the stock cubes are dissolved. Taste for seasoning, and consider adding salt, sugar, more liquid, more cream, etc.
Serve on rice with cilantro and chili powder on the side. Freezes and thaws great.
Chickpea Curry - 5 Minute Dinner
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INGREDIENTS
½ red onion
2 tablespoons olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chili (if you like it spice like Dave, leave the seeds in!)
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
1 400g tin chopped tomatoes
1 400g tin coconut milk
1 400g tin of chickpeas (drained and rinsed
1 tsp salt
½ tsp ground black pepper
small bunch of coriander
zest of ½ lime
juice of ½ lime
1 avocado
INSTRUCTIONS
-Heat the oil on a medium heat.
-Thinly slice the onion and garlic and add to the pan.
-Grate the ginger into the pan. No need to remove the skin!
-Thinly slice the chilli and add to the pan.
-Add the spices and cook for 30 seconds.
-Add the chopped tomatoes, coconut milk and chickpeas.
-Add the salt and pepper.
-Chop the coriander and add to the pan along with the lime zest.
-Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!
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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 | Easy Recipe | Diwali Special #shorts
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Full recipe:
- to a pan heat up some oil and add in 1tsp cumin
1tsp coriander powder , 1tsp turmeric, 3cloves garlic, and 1 onion
- let that simmer till the onion cook’s halfway, then add in 2cloves, 1tsp garam Masala, 1tsp Chana masala, 1 & 1/2 cup tomato puree, and 1 inch ginger. Let that simmer for 1-2min
- then blend that all up together! Once it becomes a creamy paste add that back into the pan and add in 2-3 cups water and your chickpeas. Top it off with Salt and coriander
- Finally enjoy!
YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE
How To Make A Creamy Chickpea Curry Indian Style - Vegan Chickpea Recipe - Chana Masala - Easy Chickpea Curry
Chana masala can be made in many ways. This chickpea curry is extremely delicious and that creamy gravy makes it extra special. If you make this chickpea curry just the way I showed you then it will soon be your favorite.
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Ingredients for making chickpea curry -
For boiling chickpeas -
* 1 standard cup/ 230 gm dried chickpeas. After cooking the boiled chickpeas weighed 496 gm. Soak the chickpeas in 1.5 liters of water along with a tablespoon of salt. You can even use canned chickpeas.
* 2 cups hot water needed to pressure cook the chickpeas
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon salt
* 1 large/228 gm onion
* 18 gm/1 & 1/2 teaspoon finely grated ginger
* 3 large cloves/10 gm/1 teaspoon finely grated garlic
* 1 large/ 2 medium/200gm ripe red tomato
* 1/2 of a 403ml can of coconut milk or 1 cup of coconut milk
* 3 green chilies (optional)
* 1/2 a cup of chickpea liquid
* 1 teaspoon nigella seeds(kalonji/kalojeere). You can replace it with regular cumin seeds
* 1/2 teaspoon garam masala powder. If you want to make a simple garam masala powder at home then click the link for the recipe -
* coriander leaves (cilantro)
* 3 to 4 tablespoons oil or adjust according to your preference
For the spice paste -
* 1 tablespoon curry powder. If you want to make your own curry powder, click the link below -
* 1 teaspoon ground coriander
* 1 teaspoon red chilli powder or paprika. Please adjust the proportion according to your tolerance of heat level.
Serve this with rice, naan, roti or paratha.
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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.