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Simple Chana Masala Recipe 30 mins to cook Amruthas Kitchen 2
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=EUIPXePef8g
30 min recipe of Chana Masala (feeds 4-6 people) • INSTRUCTIONS/RECIPE BELOW: • https://amruthaskitchen.wordpress.com... • Please feel free to watch in 2x speed, video is then 4 min long! • Ingredients: • 2 cups chickpeas/Garbanzo beans (you can use dry chickpeas or 2 cans of chickpeas) • 2 cans of tomato sauce (398 ml) • 2-3 green chilies (optional) (I use thai green chillies) • 4-5 stalks of cilantro • 1 teaspoon of ginger-garlic paste • 2 tablespoons of Chana masala powder (I used MDH brand masala, but any brand Chana masala is fine) • 3-4 cups of water • Seasoning • 3 tablespoon of oil (I used sunflower oil, any oil is fine) • 4-5 cloves • 2-3 cinnamon small sticks • 1 teaspoon cumin seeds • 3-4 teaspoons of salt • 1 small pinch of sugar • 1 teaspoon of turmeric • • Instructions: • Dry Chickpeas Steps (skip if using canned chickpeas): • 1. Put 2 cups of dry chick peas into a large bowl with enough water to soak completely • 2. Leave overnight/6-8 hours • 3. Pour soaked chickpeas with water into a pressure cooker, add 2 teaspoons of table salt, cook it for 10 minutes (I am using Instant Pot, but you can also cook on a slow cooker) • 4. After 10 minutes of cooking, check to see if cooked, if it squishes easily • Cut Vegetables: • 5. Cut 2 onions finely chopped • 6. Cut 2 green chilies finely • 7. 2-3 stalks of cilantro, cut off the stems and throw away, remaining leaves chop finely • Add Ingredients to Pan: • 8. Heat the pan, medium flame, add 3 tablespoons of oil • 9. Once the oil is heated for 2-3 minutes, you add 1 teaspoon of cumin seeds, 2 cinnamon sticks, and 4-5 cloves, and then mix together • 10. Once you smell the cloves and cinnamon, then add green chilies • 11. When the green chilies start popping, then you add chopped red onions, • 12. Add 1 teaspoon of turmeric and a pinch of sugar • 13. Change to high flame, toss onions for 3-4 mins until they turn reddish color • 14. Then add 1 tablespoon of ginger and garlic paste, toss for 2-3 mins • 15. When onions and ginger garlic paste mix is reddish-brown color, add 2 cans of tomato sauce • 16. Add left over water from the cooked chickpeas (use 2 cups of water if you are using canned chickpeas instead) • 17. Add 1 teaspoon of salt, add 2 table spoons of chana masala (add more if you like it spicier) • 18. Cook it for 10 minutes until you see the oil on the surface/ sauce starts bubbling • 19. Now add cooked chickpeas (or canned chickpeas) and cook for another 8-10 mts • 20. Toast naan with butter in a pan on the stovetop until slightly brown • 21. When the curry starts bubbling, it is now cooked; take curry out into a bowl, garnish with cilantro and chopped onions. Serve with naan. • Thank you for watching Amrutha’s kitchen! If you have any questions or need to know where to buy the ingredients / substitute ingredients, please feel free to ask in comments below.. feedback also much appreciated! • Will be doing more south Indian and north Indian recipes of mine soon!
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