Chana Masala Recipe | How to Cook Chana Masala Recipe | Goan Couple

Summary

In this detailed cooking video, the host demonstrates how to make a flavorful Chana Masala (chickpea curry) from scratch. Using ingredients like chickpeas, onions, tomatoes, and a variety of spices, the video guides viewers through the process of boiling, frying, and grinding to create the perfect curry. The host shares tips for achieving the best texture and flavor, including frying onions until golden brown and using a special Everest Chana Masala spice mix. The recipe is perfect for anyone looking to enjoy a restaurant-style dish at home. At the end, the host encourages viewers to try the recipe and subscribe for more.

Takeaways

• 😀 The recipe is for a delicious and flavorful chana masala (chickpea curry), which is perfect for both vegetarians and non-vegetarians.
• 😀 The key ingredient for the recipe is kabuli chana (chickpeas), which should be boiled until soft, either in a pressure cooker or regular pot.
• 😀 Onions are finely sliced and fried until they turn golden brown, enhancing the flavor of the curry.
• 😀 Tomatoes are also fried until they soften and blend into the curry, but they can also be boiled and pureed for a smoother consistency.
• 😀 The recipe calls for a blend of spices including coriander powder, Kashmiri red chili powder, turmeric powder, garam masala, cinnamon, bay leaves, and Everest Chana Masala for an authentic taste.
• 😀 The process of frying onions and tomatoes separately ensures that both ingredients develop a rich flavor, and the onions are ground into a paste for a smoother curry texture.
• 😀 The use of fresh ginger-garlic paste adds depth to the flavor, with some additional ginger and garlic slices also used during the frying process.
• 😀 The chana masala can be made with either a dry or gravy consistency, depending on personal preference. A dry version is ideal for serving with rice, bread, or parathas.
• 😀 For faster cooking, using two frying pans allows the onions, tomatoes, and spices to cook simultaneously, speeding up the preparation time.
• 😀 The recipe emphasizes that while boiling the chickpeas in a pressure cooker is quicker, you can also boil them normally in a pot, depending on your preference.
• 😀 The dish is perfect for parties, as it is a popular choice along with pulao and bread, offering a flavorful and satisfying meal for guests.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is Chana Masala, a popular North Indian chickpea curry.

Which type of chickpeas does the chef recommend using for Chana Masala?

The chef recommends using Kabuli Chana, which is larger and lighter in color, as it works best for this recipe.

Why does the chef fry onions and tomatoes separately before grinding them?

Frying onions and tomatoes separately enhances their flavor, gives a richer taste to the masala, and helps achieve a smoother, restaurant-style curry.

What are some key spices used in this Chana Masala recipe?

The key spices include Kashmiri red chili powder, turmeric powder, coriander powder, garam masala, cinnamon, and bay leaves. The chef also uses Everest brand Chole Masala for added flavor.

How does the chef prepare the chickpeas before adding them to the masala?

The chickpeas are boiled, either normally or in a pressure cooker with salt, until soft, and then set aside to mix with the prepared masala.

What is the purpose of using green chili, ginger, and garlic in the recipe?

Green chili, ginger, and garlic are fried to release their aromatic flavors, forming the base of the masala and adding depth and spice to the dish.

How does the chef suggest adjusting the recipe for larger quantities?

For larger quantities, like for a party, the chef suggests boiling the tomatoes and removing the skin, then making a puree to maintain the texture and flavor without frying large amounts.

Why does the chef grind the fried onions and tomatoes after they cool down?

Grinding them after cooling prevents them from becoming watery, ensures a smooth paste, and retains the roasted flavor.

What tips does the chef give for achieving the right color and taste in Chana Masala?

Using bright red tomatoes, frying onions and tomatoes until slightly brownish, and adding Everest Chole Masala help achieve a rich color and restaurant-style taste.

Can Chana Masala be served with different types of bread or rice?

Yes, it can be served with rice, chapati, or paratha, and can also be made in a dry version without gravy depending on preference.

What is the chef’s method for speeding up the cooking process?

The chef fries the onions and tomatoes while the chickpeas are boiling, allowing multiple steps to happen simultaneously and reducing overall cooking time.

What finishing touches does the chef add before serving the dish?

The chef mixes the ground onion-tomato masala with boiled chickpeas, adds a pinch of garam masala and salt, and lets it cook briefly to blend flavors before serving.