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How To make Vegan: Easy Channa (Chick Pea Curry)
1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped
OPTIONAL:
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed
Although this is not absolutely authentic, it's quick (unlike most Indian dishes), and easily made for a delicious approximation of the real thing. Adding the optional ingredients helps the flavor, but a quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version isn't too bad, either. Fry the onions in oil at medium-high heat until golden and translucent, 2-3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves and cardamom, fry for a minute (until the kitchen begins to smell really good!). Now add the curry powder to the oni ons, fry for a minute or two. As the mixture begins to stick, add the ketchup to make it more pliable. Keep on frying for about 5 minutes, stirring fairly constantly. Once this "base masala" is ready (one hint is if the oil starts separating from the mixture), just add the chickpeas, including the water they are in. Stir to mix, heat until it boils, then cover and lower the heat to medium-low. Cook for 15 minutes, take off heat and stir in coriander leaves. Serve hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or rice. NOTE: McCormick's or other American "curry powder" just isn't as good as the powder you can find in Indian stores. In case you are finicky and an Indian store isn't easily available, a fair approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot
chile powder.
How To make Vegan: Easy Channa (Chick Pea Curry)'s Videos
Chana Masala- Easy Chickpea Curry Recipe
Chana masala, also known as channay, chole masala, chole or chholay, is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea(garbanzo beans) called chana .
Chana masala is vegan and gluten free. you can serve it with naan or rice.
Full Recipe Here
Chana Masala- Easy Chickpea Curry Recipe
Ingredients
Boiled or canned chickpeas(garbanzo beans) 2 cups
oil 4 tbsp
onions 1/2 cup
ginger paste 1 tbsp
Garlic paste 1 tbsp
salt
chili powder 1 tsp
coriander powder 1 tsp
cumin 1 tsp
turmeric 1/2 tsp
amchur 1 tsp
kalinji( nigella seeds) 1 tsp
Chili flakes 1/2 tsp
tomatoo puree 1/2 cup
Artist: Asher Fulero | Track: Unrequited
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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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You are watching:
RESTAURANT STYLE CHICKPEA CURRY(VEGAN) | PUNJABI CHOLE MASALA
How To Make Chana Masala (Chickpea Curry) Using Dried Chickpeas - Restaurant Style Punjabi Chole Masala - Vegan Recipe
In this video I showed you how to make chana masala using dried chickpeas with tips and tricks on how to make the beans buttery soft. You can use the same technique while cooking any dried beans. This is a North Indian dish where the chickpeas have this typical deep brown color which is obtained from tea leaves. You won't be getting any tea flavor when you eat it (I promise). You can even cook the beans without a pressure cooker on the stovetop but in that case it will take about an hour for them to get soft and you need to add more water while cooking the beans.
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Ingredients Required For Making Punjabi Chole Masala -
For Soaking The Chickpeas -
* 1 cup (200 gms/7 oz) dried chickpeas
* 1 liter or 4 cups (measuring cup) of plain tap water
* 1 tablespoon of salt
Mix well to dissolve the salt and soak the beans for 6 to 8 hours preferably overnight.
For Pressure Cooking -
* Rinsed out chickpeas
* 3 cups of hot water
* 2 inch length cinnamon stick
* 1 large dry bay leaf
* 1/2 teaspoon salt
* 2 black tea bags. Please do not use any other flavored tea. Just plain black tea. If you do not have tea bags, add 3 teaspoons of loose tea in a clean cloth, tie the cloth with a string tightly so that the tea leaves do not leak out and add it to the chickpeas. Or, add 3 cups of water to a saucepan, bring it to a boil, add 3 teaspoons of tea and simmer it on low for 5 minutes. Strain this tea water into the pressure cooker. In this case remember instead of adding 3 cups of plain hot water you are adding 3 cups of tea water to the pressure cooker.
For the gravy -
* 2 medium to large onions finely chopped or grated
* 2 large or 4 medium tomatoes pureed or 1/3 rd to 1/2 cup of canned crushed tomatoes
* 1 & 1/2 inch length ginger finely chopped or grated
* 7 cloves of garlic finely chopped
* 1 green chilli (optional)
* chopped coriander leaves as desired
For spice paste -
* 1 tablespoon chana masala/chole masala
* 1 teaspoon ground coriander (dhania powder)
* 1/4 th teaspoon red chilli powder/cayenne pepper or paprika (optional)
* 1/4 th teaspoon ground turmeric(haldi powder)
Add a few tablespoons of water to the above spices and mix to make a paste.
* 1/4th teaspoon garam masala powder
* salt as per taste
* 1 teaspoon sugar (optional)
* 3 to 4 tablespoons oil
* 1 teaspoon fresh lemon/lime juice (optional)
Serve this with roti, poori, naan or rice.
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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.
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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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The chickpea recipe you need to try now | SPINACH CHICKPEA CURRY | Palak chole | Food with Chetna
This is a unique recipe of palak chole or spinach chickpea curry that is easy, healthy and vegan too. Hope you guys will enjoy it!
???? You can find the written recipe by following this link;
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!