Hello everyone! Welcome to my channel! Today we’ll be making a chickpeas curry, or channa masala! This vegan, and vegetarian friendly chickpea curry, or more commonly known in my country as channa masala recipe is so easy to make. If you have the spices and ingredients, you'll be good to go. My trick to making the chickpeas extra soft is baking soda. Watch the video, and let me know if you'll be making this vegan chickpea curry, or easy channa masala recipe.
Here's a quick shorts video for the same recipe :) • Channa Masala (Chickpe...
Ingredients:
1 ½ cup dried chickpeas
1 tsp baking soda
Water to soak them in, and also for boiling
1 potato cut in chunks (optional)
2 tomatoes, chopped
1 onion and 3 cloves garlic made into a paste, or chopped finely
1 tsp ginger paste
½ to 1 tsp each: turmeric, coriander powder, cumin seeds, cumin powder, chili powder, black pepper, salt to taste, and garam masala. Add the spices according to your taste.
Method:
1. In a large bowl, soak the chickpeas with enough water, add baking soda. 2. Let them sit overnight at room temperature, on your kitchen counter. Rinse thoroughly under cold water.
3. In a deep pot, boil water and add 1 tsp of salt if desired. Add the soaked and rinsed chickpeas, and let them come to a boil. Cover with a lid slightly ajar, and let them cook to be soft and tender. This will probably take about 30 mins.
4. In a pan, heat some oil of your choice, then add the onion/garlic paste, ginger paste and let cook. Then add the cumin seeds to toast them.
After they have browned a little, add in all your dry spices except for the garam masala. Let the spices cook with a little water to create a masala or gravy.
5. Then add the tomatoes and let cook till they have melted in the gravy.
Add in the potato if using. Then let cook till almost fork tender.
6. At this stage, add in the cooked chickpeas, mix everything, and then using a potato masher, mash some of the chickpeas in the pan, to create a smoother masala.
7. Let it simmer and cook for 5-10 mins. Garnish with coriander (cilantro) leaves and serve with white rice, or roti/naan of your choice.
Let me know your thoughts on this recipe or if you try it in your kitchen!
Background Music: • BASS BOOSTED BHANGRA M...
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Fariyal