Thursday, January 5, 2017

Kabuli Chana Masala Curry




How to make Kabuli Chana Masala Curry | Garbanzo Beans Curry | Chana Masala | Spicy Chickpeas Curry | Chholay Masala Curry 


Hello Friends,

I am back with one more interesting, healthy, delicious and lip smacking chana recipe for you. Chana Masala Curry is a popular north Indian vegetarian dish. It is prepared with boiled garbanzo beans, which are simmered in a spicy onion - tomato based gravy and flavored with Indian spices. Sharing Kabuli Chana Masala Curry recipe with step by step pictures. 



Chana Masala Curry is my all time favorite food. In my school days, this curry was one of the most religiously prepared food on every Sunday. In fact, Sunday means Kabuli Chana Masala Curry and It was synonymously used in my house for many years. I still remember, we use to get super excited for this lip smacking, awesomely delicious food.


Today's curry recipe is a very interesting recipe and i guess this method is not very common. I agree this is bit lengthy preparation, but trust me after trying this recipe you don't look for any other chana masala curry recipe.


☑The plan of action for this recipe is as follows:

✔Soaking of Kabuli Chana for overnight 
✔Pressure cooking of Kabuli Chana
✔Pressure cooking of onion -tomato gravy
✔Manual blending of onion - tomato gravy
✔Simmering of Kabuli Chana in smooth, spicy onion tomato curry..




Let's get started...


☑Recipe details 

◽Preparation time 20-25 minutes 
◽Cooking time 25-30 minutes 
◽Chana - soaking time - overnight 
◽Cuisine - North Indian 
◽Servings 4



☑Ingredients required 

✔1 cup Kabuli Chana
✔2 onions
✔3 tomatoes 
✔2-3 green chillies 
✔2-3 garlic cloves
✔1 inch ginger
✔1 tbsp cooking oil
✔2-3 tsp red chilli powder
✔2-3 tsp coriander powder 
✔1 tsp turmeric powder
✔2 tsp garam masala powder
✔Salt to taste
✔1tbsp tamarind pulp
✔Coriander leaves for garnish



☑Method 


🛁 Step 1 Mise en place


Kabuli Chana - washed - soaked overnight - rinse again - add 1tsp salt, cooking oil, chana and water (about 300-350ml). Pressure cook for 5-6 whistles or until nicely cooked..



◾Onions - sliced
◾Tomatoes - roughly chopped 
◾Ginger - peeled and chopped 
◾Garlic - peeled and chopped 
◾Green chillies - Washed and roughly chopped



🛁 Step 2 Pressure cooking and blending of onion - tomato gravy


◾Heat oil in a pressure cooker. Add chopped onions, saute them on high flame till golden brown in colour.



◾ Add tomatoes, potato, ginger, garlic and green chillies. Mix it well. Stir fry till tomatoes turns pulpy and oil separates. 




◾Add 150-200 ml water or chana stock. 




◾Cover the cooker with lid and pressure cook for 3-4 whistles and then simmer for a min or two. 



◾Allow the pressure cooker cool down and then mash very nicely until it becomes smooth and creamy. (Use lentil masher or pav bhaji masher)


🛁Step 3 - Final step 

◾Now in this mashed gravy, add all the dry ingredients that is coriander powder, red chilli powder, turmeric powder and salt to taste. Mix it all well. 



◾Add boiled kabuli chana, and stir fry for 3-5 minutes. 




◾Add tamarind water, mix it well. 




◾Add water as per the curry consistency needed. 




◾Add the garam masala powder. 



◾Simmer for 5-7 minutes until done. 




◾Serve hot with plain steamed rice.



8 comments:

  1. Replies
    1. Thank you so much Padmini.😊👍🌷

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  2. Really good!! One of my favorites...

    ReplyDelete
    Replies
    1. Thank you so much Anu.😊👍🌷

      Delete
  3. Excellent post. Love your blog. Thank you so much for sharing.

    ReplyDelete
  4. I love to have this curry with Poori :)

    ReplyDelete

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