How to Make Chana Masala
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- Опубликовано: 27 авг 2024
- Test cook Dan Souza prepares Julia Chana Masala.
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A small tip, normally after browning the onions, tomatoes are added & cooked
until oil starts coming to the surface, which is proof that the gravy is cooked & then
chickpeas can be added. After garam masala is added, you cook it for only
another 10-20 secs, if cooked for long, the tartness of the tomatoes kills flavor
of the garam masala. These are cooking techniques taught to us by our grandmothers.
Thanks for sharing, looks delicious;)
I was thinking the same thing when he didn't add the tomatoes.
@@bahatimoa He did add tomatoes at 4:40 mins. His sequencing
is different, we usually do the whole spices, onions, tomatoes &
chickpeas & then the garam masala. But, I credit a westerner for
trying Indian cuisine, with so many complex cooking layers.🙂
You beat me to it, I was thinking nooo add the tomatoes and cook until the oil separates.
Exactly what I was supposed to say that, but nothing wrong trying this way and know the difference in the taste.
@@drindianguru1 I did say it looks delicious & thanks for sharing:)
One never adds powdered garam masala before the high heat phase. It evaporates and effuses all the volatile aromatics. Garam Masala is to be added at the end (along with a tea spoonful of ghee) while the cooked food is still in range of 60-80C.
Absolutely! Shut the lid and keep it for few mins so that the flavours lingers and give you an after taste.
It’s ok bro.. I followed the exact procedure and the dish tasted yummy. Indians want it a particular way to cook food and can’t accept any other version. We can always add out Indian tricks though to bring that additional zing, but other methods are ok as well.
@@drindianguru1 Adding powered garam masala at the beginning, does not create another version. My argument is plain and simple chemistry, and not an uppish statement that firang version is not as "authentic" as some famous old town restaurant.
@@drindianguru1 Its not okay!! The Garam Masala won't work. You need to expand your knowledge about how particular spice/spice powder works.
Thank you for this tip! So how do we re-heat food that had garam masala added at the end?
I made this dish last night. My first delve into Indian cooking at home. It turned out good enough that if I was eating it out of a buffet at an Indian restaurant I would think it was good. This recipe's success had me look into several of my other favorite Indian dishes and the spices I picked up for this dish work with many others. The correct chili powder really makes a difference
There is always this temptation to put more chilies and chili powder like most Indians do, but believe it, its best to keep it low to get the best out of all flavors. India food is about balancing the aromas and anything in excess will overpower the other ingredients. The Star hotels go by the book.
He had told u guys the recipe wrongly
Put tomatoes after souteyin the onion and spices
Hang on; Kashmiri red chilli is for colour, not 'heat'. Red chilli powder per se is much 'hotter'. This is fine, but it isn't clear what 'correct' means here. If you like it light, that's fine; that's not necessarily correct, any more than preferring umami to salty is correct. It's a question of taste. Just saying.
@@drindianguru1 That's done by controlling the proportions. Dunking the same amount of chilli powder as of cumin powder or coriander powder (used by most of us peasants instead of processing coriander leaves in a food processor!) or turmeric powder will get you gasping for breath. Quartering it will get you the heat you need without blistering your lips, your tongue, your palate and your ever-suffering stomach linings. The turmeric also stays proportionate; overdo it and you get a sour dish. About equal to the other two is fine.
At the end of the day, each of us has his or her personal preferences about the mix. A bit of experimenting does it. Mine is light on chilli powder, moderate on turmeric, normal on cumin and coriander. I don't use saunf (fennel seed).
I am going to try the garam masala near the end, rather than the way I now do it, with the other spices. Looked logical and workable. Hope it works.
@@arpitsharma635 I so agree.
Love the inclusion of bhature! So great to see instead of the usual accompaniment of rice/naan that most western recipes use
hilary clinton has americanised our beloved chole bhature😂😂
What
I LOVE CHANA MASALA. India knows how to do vegetarian food properly. It's so satisfying and heathy too!
It's amazing how far North america has come. There was a time when you couldn't find ginger garlic in regular grocery stores. In Toronto we had to go to little India on Gerrard street.
Or Knobhill or Chinatown
@@fifilafleur5610 True but going to Little India was a great excuse to eat bhel puri etc.
That's why I like living in the area of SoCal I'm in. There are a lot of ethnic markets (Indian, Asian, & Latin) I can go to if I can't find things in the grocery store. I woman at work gave me her recipe for Channa Masala that includes Amchoor Spice. I get it at a local market that also serves a la carte food and I always get either a pint or quart of Channa Masala and about 3 Samosas. I can eat Samosas practically every day if I could.
Afew years back Americans used to turn up their noses saying indian food stinks. How social media,traveling have opened up minds and levelled the world in a way others can not do.
I like the Punjabi version where they cook the chole with a tea bag. The colour gets dark and the after taste is amazing!!
I was *just* scraping a food processor bowl, worried about cutting my good spatula. I love this too!
We make chana almost every other week, but have been meaning to change up the recipe some. Will definitely give this a try!
Three things missing here from what I usually do. First, instead of Garam Masala, use Chana Masala powder. Or you can add Amchur and Kala Namak if you don't have Chana Masala. It gives that characteristic taste of restaurant style version. I also add Kasuri Methi at the end of the cooking for 1 minute. Third, I rinse the raw chopped onion in cold water. This makes the onion crunchy, but removes the pungency which can sometimes take over the dish. In fact, any time I use raw onions for garnish, I always dunk them in cold water rinse.
Otherwise, it's quite similar to what I usually do. Thumbs up. Especially for not roasting the Garam Masala, as it's usually already roasted before grinding and can burn and become bitter if roasted in hot oil at the beginning.
YES!
I was scared s**tless about suggesting amchur, but I use it at the end sometime around garam masala time; give the mixture that tangy taste (the lime on the channa when on the plate gets boosted).
Kasuri methi sounds right, I haven't tried it, but it sounds right. Next time.
This is my second American's Test Kitchen recipe to try. The first one, beet burgers, was not that great. But this one was excellent! Will definitely make it again!
Dan is a beast 😎 Super well done. For what can often feel like complicated dish with the blending and the staggering of ingredient, dan made it super simple to follow. Well met sir!
Once you get the sequence right and get a hang of it, you will find Indian dishes not so tough to cook.
@@drindianguru1 Indian dishes are tough to cook? Sorry, didn't know this. Asking with humility, not as a put-down.
hilary clinton has americanised our beloved chole bhature😂😂
Interesting, I have not added fennel seeds to any of my Indian cooking. I’m looking forward to trying this. Thank you.
Fennel seeds and root are wildly underrated imo.
Fenugreek, coriander, and fennel are all incredible in Indian dishes. Though, hilariously, none are are native to India.
I think fennel is from Greece, not India.
@@Rhodeygirl yep! Fennel came with the Macedonian soldiers in the armies of Alexander when they invaded India.
It's pretty Indian now, though. Been there for 2000 years or so.
Uh, OK. There goes the leek and potato soup I had in mind for dinner. Who ever heard of Indians eating leeks? The idea!
@@indrajitgupta3280 I don't think anyone was implying that. Plants brought to india 2000+ years ago still aren't technically native. Doesn't make them less "Indian" than others. It's just a fun fact.
That is lovely and very straightforward. Thanks for sharing from the UK.
Instead of Julia saying Dan, for a second I thought she said "Damn this is absolutely delicious"
Haha I thought the same, I had to replay it a few times.
So making ginger-garlic paste ahead of time has been a strict no-go in my household (and all my friends') growing up in India. Once you've tasted the difference between the freshly made one vs one made last week, you'll always want to make it fresh and that too with a mortar and pestle.
True, true. But there goes the cumin powder, coriander powder, garam masala powder, turmeric powder, red chilli powder, Kashmiri chilli powder, not to mention amchur powder.
I know, I will go to hell, go straight to hell, will not pass Go, will not be able to use a jail-free card.
hilary clinton has americanised our beloved chole bhature😂😂
Just add the tomatoes before adding chickpeas. And don't cook more than 30 seconds after adding the garam masala, the aroma will fly out. ❤️
My absolute favorite! ♥️
Wonderful flavors and when I served, my family were skeptical. That change very quickly and everyone came for seconds
Nice to see a favourite North Indian dish being featured, & paired with the right partner, viz, bhature.
This is a simple basic recipe, there are recipes & processes which are more complex, & which elevate chana's to a heavenly level.
But this would be fine for a western home cook who is new to Indian cooking.
I recommend substituting fennel with whole cumin, adding a good tsp of powdered coriander powder alongwith Kashmiri red chilli powder & turmeric & *finishing* the dish with garam masala(Def not 8 to 10 mts before) & a tsp or two of ghee right before switching off the flame.
I looove Chana massala! I will be trying this recipe.
Also good with sour cream or yogurt garnish!😋
Super legit recipe, love the authenticity and clear explanations. Keep it up ATK, more diverse recipes! I'd love to see some African recipes, I have almost no exposure to the cuisine of the diverse continent
lol "authentic" is subjective
chick peas from a can !
🤣
using canned beans make this dish and indian cooking much more accessible to a whole new generation of people who are busier - there's little to no difference between soaking and canned in a recipe like this, doesn't take away from the authenticity at all imo.
Indian cooking to me is about layering spices at different stages of cooking to create a unique depth of flavor and using tomato + onion + ginger + garlic to make a masala.
@@anindo73 I agree it's probably a nice dish and very accessible to the masses and that's fine. But this is not authentic. It doesn't need to be authentic either but why say it is when it's not? And it's not just the canned chickpeas, which are fine and in fact, I've used canned chickpeas the last couple of times I've made chana masala...but I feel like there's definitely a difference between using canned and soaking your chickpeas. This recipe did not make use of any of the normal whole spices like bay leaf, cinnamon sticks, cloves and cardamom. Instead, they put fennel seeds in with the ground spices...like what? I've never had chana masala with whole fennel seeds in it my entire life. Did they mean to put cumin? Because cumin could be authentic, not fennel though. Also, coriander in with the ground onions? That's not a thing...fresh coriander in a dish like this is always a garnish...well, put in at the end stages of cooking. The chana masala will have a little bit freshness and fragrance from the coriander, we don't normally bulk upthe gravy with it.
All this to say, I'm sure it's good approximation of chana masala but to call it authentic is a bit much.
Fun fact: the chole recipe that goes with bhature is different to the regular chana masala.
@@rahulr1305 I'm so glad I'm not out of my mind, after all. Fennel? WTF? I'm sure they meant to do cumin. I'm not so sure about coriander powder NOT being there with the other spices after sauteing the onions, because that's become habit now.
Fresh coriander is different, and is a garnish, as you said, with other options.
hilary clinton has americanised our beloved chole bhature😂😂
Looked so appetizing and good!
I like seeing Dan be so serious.
Loved it and loved the chef and his knowledge.
Looks simple and yummy 😋
Chana masala is usually made in India with bengal gram. Chick peas/Kabuli-chana is used for making Chholey.
Also, adding raw tomato purée to chick peas is a very non-Indian way of cooking. Instead, the purée would be added before chick peas and reduced until the oil left the sides. Only then the peas would be added. Water adjusted. Simmered with lid closed. Final aromatics like kasuri methi added, sugar and salt adjusted. Some also do a second tempering at this stage - of ghee, mustard, hing, whole dry red chillies.
Also, not a saucepan but a kadhai, a thicker wok without the handle. The saucepan (degchi) is typically used for long slow boils in home cooking.
Let them have what they enjoy man. Chana masala is made with chick pea kabuli chana. Period
@@manmohanr7840 I agree. @Pat S is quite right on all points, but let them do it their way.
'What goes of my father?'
This is OK for newbies
@@indrajitgupta3280 😄
I pass this recipe as an Indian if that helps anyone. Idk about fenel seeds and wouldn't add it to mine but if someone prefers it then they can!
It's their version, let them do what they want. Speaking as a member of the race that first embraced Indian Chinese, it feels quite natural to let them put fennel into channa masala. Why not? is as good a principle for leading life as Why?
No cumin, kadi patta, tez patta(any of the kadha masalas) before sauteing Onion and garlic 🌚
Me and my dead mom used to make this at home. We had the right recipe. Got it from an indian ladies magazine.
Fantastic simplified recipe!!!
Love it! So easy to make a
and so much flavors. Thank you!
Perfect love it how it was done
This was really excellent. Please continue to branch out with other cuisines and cultures. I think it will grow the channel.
Thanks so much for another great plant based (vegan) meal!
Indian foods are best food ❤️
Fennel seeds are added to hot oil traditionally, which helps them toast and release their flavor in the oil.
Chickpeas goes really well with tamarind better than lime for sure .. traditionally we use onion salad rizzled with tamarind coriander and mint water .. and its the BEST combination
Bravo, Dan! Bravo!!!
Just want to say if you've got real carnivores in your life Dan is right this dish will keep them 100% happy it's so good.
That's silly. If someone is truly eating carnivore or Keto, they're not going to eat legumes, nor the bread. Though many might eat it out of politeness.
@@sharvo6 Most people say carnivore to mean someone who includes meat rather than being vegetarian. Obviously no human is a true carnivore.
@@wildkeith I'm not going to guess what was in the mind of the writer, but a person who includes meat and other foodstuffs in their diet would be an omnivore, not a carnivore. A surprising number of people are currently limiting their diets to meat and eggs and call it a carnivore diet. That's what I was referring to.
@@sharvo6 The point is, humans aren't carnivores, ever. I could feed a cat only soy protein and it wouldn't make it an herbivore. Humans can put themselves on weird fad diets, but they will always be omnivores. No such thing as a carnivore human.
@@sharvo6 hi sorry I mean someone who loves meat as opposed to someone who lives purely on it. Why is the internet so determined to be so literal 😂
Here’s a quick hack to make the bread: deep fry six inch flour tortillas. Lots of Indian/Pakistani videos on RUclips on how to do it.
Love using the food processor for multiple uses.
I try this in my home..What a taste!!!!
That packed stuffs not gona justice and give you the real taste the authentic one
Fantastic recipe. Serve with basmati and naan or paratha and you're golden
I would love this with Bismati rice. Yummy
You wouldn't need Basmati, ordinary short-grain would do. There are some fine short-grains. Us Bengalis use Gobindobhog, Telugus use Kurnool; each region has its favourite fragrant, short-grain. Basmati is for the rich and for special occasions and special dishes.
What the heck.
Go ahead, go for it, have it with Basmati.
Living alone and keeping spices fresh is a challenge. I buy the smallest containers of spices like garam masala and store it in a drawer away from the stove. Stale spices will ruin the dish. Those badora breads looked like our New Mexican Sopaipillas so I made some with this recipe. Mmmm
Never had heard of Sopaipillas before. They indeed look like Bhatura!
Excellent recipe 10/10. Thanks. Will make this a lot.
This is not "Test" kitchen, This is just perfect kitchen . I suggestion, use fresh Tomato for better taste and no need to use cilantro in masala paste.
At the end, garnishment of chopped onion, serrano pepper and cilantro is traditionally served in seperate bowl so that each person can add to his liking rather than adding on the dish.
What's serrano pepper?
If you boil with a little beat of Chicken stock or Beef Stock; it tastes maravilloso.
Yeah , in west bengal and Bangladesh people use goat meat.
Excellent presentation by Dan.
I am an indian , I know all thing but I watch it to know how American like it. and I like the way they make it. very minute diff way but still very good version of authentic dish
YUMMY! I'm going to let it fry a bit to get the oil coming up, and do slightly different by way of how I learned to make curries, but other than that I am super excited to make Chana Masala later today! I've already got chickpeas soaking in water.
Lots of Love from India 🇮🇳
Love this dish 😋 Indians favorite 🎉
I-HATE-ASMR videos!!! I really do, lol but aside from all of the very helpful tips I get from these ATK videos I absolutely LOVE all of her responses and utterances when she's either talking about food or smelling it or tasting it. I get sooo tickled when she grunts approval or gives a hearty "UHhhhhmm". Each sound sounds like it comes from the depths of her pleasured soul.
That's all I wanted to say, lol.
I made it n is delicious, the spice is gentle, the fresh cilantro makes it. People who don't care curry should try it. It is like people who don't like fish, should try orange ruffy.
I will definitely try this! ❤️
As beautiful as it looks, I would serve the raw onions etc on the side with guests or family. There's always at least one particular person that has an issue with something like raw onions, chilis, texture, etc.
I love Chana Masala!
Indeed beautiful 👍 Thanks
Try Dal Bhaat recipe it's a most favourite cuisine across India.And it is one of the healthy cuisine.
You need to brown/caramelize onions for chana masala.
Is there a video you recommend for cooking this dish authentically? I haven’t found one yet
@@corpsefoot758 look up the chole recipes from ranveer brar or bharatzkitchen. You can save some time by going to an Indian store and getting chole masala powder. Otherwise you will need to grind a lot of different spices.
And you also should use a mortar and pestle instead of the food processor… only if you want it to taste better 🤷🏼♂️
@@corpsefoot758 ruclips.net/video/zl8ShZmaaRg/видео.html
It's not necessary and this is just one variation of a recipe. In my house we've never caramelized onions for this
One small tip i swear by. The chef did great job. In the end heat up ghee cut ginger julians, and add little kasuri methi - dried fenugreek leaves available all over the world in all indian grocery stores, fry for no more than 20 secs, add to the channa masala bowl and cover lid and do not open for 20 mins. This infuses the flavor that takes you to another world.
खीर बनाओ yar। सारा अमेरिका खीर खा कर दीवाना हो जाएगा
I'm sorry but she said "What a beautiful serving dish" at the same time I was thinking "That makes it look like dog food." The food itself looks gorgeous though and I definitely want to try making it myself
Tomato goes before the chana or chole ...
LOOKS SO TASTY!
I would love to see a short about what to do if you can’t stand cilantro. When can you omit it entirely and not lose anything? When can you replace it and what do you replace it with (remember us cilantro haters don’t really know what it taste like since to us it tastes like chemical evil)? And when do you have to just walk away and admit defeat?
Fresh parsley and/or green onions both add herby & fresh flavors. Which you use (or deciding on a combo of the two) will depend on the specific application. Here, I’d use parsley in the food processor & thinly sliced scallion dark greens for garnish. The light green & white parts are sharper & more onion-y and most people like to cook them at least a bit.
Yes, you can omit it. I'm Indian if that helps. I would not add any other greens. Don't substitute it. Just omit it
I love love love cilantro, but I don’t have any. It can be substituted with caraway seeds or cumin (both when spices are added) or lemon or lime squeezed on top. I don’t have any lime so I’m drizzling lime-infused EVOO on top. I also don’t have any fresh chilies, so I’m going to cook with jalapeño-infused EVOO. Aaaand, I have no Kashmiri chili powder, so I’m substituting with 3/4 t. smoked paprika + 1/4 t. chili powder. I wonder if loomi (dried limes) would work in the stew … hmmm 😊
In India we use coriander like a garnish most frequently, than a core ingredient. You can skip it here, or substitute by parsley. Any other green might take the combination elsewhere
@@its-violet Seems weird, but it is what is best if some spice doesn't feel or taste good.
'Porar ruchi porka, khabar ruchi khudka' in slang.
Hey sprinkle a lil freshly grounded black pepper and a dollop of salted butter after the whole stuff is ready.
Thank you gaye Dan
Found fresh chana today. I'm making this.
Thank you for sharing.
Try reversing the turmeric cumin ratio
That last point is underrated. Im like a carnivore. But get massive cravings for some of my childhood indian veg dishes. I dont understand how americans can go on without having those craving.
we usually add the tomatoes after the onions and fry/simmer them down.
Love me some Dan ! Hi Julia!
Just wondering what to make with the chickpeas I have cooked and frozen... this will be perfect...thanks!!! Buenos dias from Nicaragua😊
I have seen aloo paratha, murg tikka masala and now this dish by ATK. Gosh whats next? Julia, Bridgett and Dan coming to Delhi, India? I want you guys to make baingan ka bharta. Lol Bhature!
hello!! fresh chilli is the backbone of this dish!!
Do you mean green chilli slit end-wise? Or red chilli powder?
@@indrajitgupta3280 fresh green chilli
Very nice recipe.
This looks fantastic. Do you know if cooking cilantro moderates the compounds that taste like soap to some people?
I'm wondering that too as my wife definitely has the gene. We get takeout chana masala and my wife thinks that is good or maybe just a relatively small amount is used compared to the other intense flavors it gets drowned out.
We use fresh cilantro/coriander leaves only as a garnish.
U need to heat oil and then brown the onions, onions were not cooked. Cilantro should not be added with Onion.
You guys missed adding coriander powder along with other stand alone spices and the garam masala is really a finishing spice to be added before taking off the heat.... greetings from India...
Traditional chana masala calls for powdered dry coriander powder instead of cilantro. Also you should cook with tomatoes with onion first until the tomatoes leave their moisture. I'm the end you can sprinkle some toasted and crushed dry fenugreek leaves to enhance the flavor
Crushed dry fenugreek leaves - is that Kasuri methi? If so, I agree; it goes well as a garnish.
@@indrajitgupta3280 yes, kasuri methi
Good job.
Just a small tip, don't use canned tomatoes. I have tried canned tomatoes but nothing beats fresh tomato puree. The more authentic version will put aamchur, tea bags, and a little cardamom
Awesome
Guys, this is a quick fix chana masala. You don't just boil the tomato puree. You have to fry it until the oil separates and the tomato is kinda cooked through.
Actually if u add onions to heated oil, it steams out the water content in it and the raw onion taste goes.
Also, cook the tomatoes add the spices before adding chickpeas.
Awesome description and video. How to make bhatura?
I love you guys ❤❤❤
A small tip: use the Tomato 🍅 after the onion and ginger garlic turns brown.
Happy holidays
You should try cooking Pindi Chana Masala which is a spicier version of Chana Masala eaten with Bhatura
Make Ghugni
Love the tips...
Slicing/dicing the onion
Staggering the addition of spices
Pre-prepped garlic/ginger paste
Scraping against the back of the food processor blade
Thanks for sharing this recipe. It looks ahhhhhmazing.
Best wishes to you all!
Why do you buy whole peeled tomatoes and purée them? Can't you just use crushed tomato?