How to Make Chana Masala
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- Опубликовано: 22 дек 2022
- 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 like the Punjabi version where they cook the chole with a tea bag. The colour gets dark and the after taste is amazing!!
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.
I was *just* scraping a food processor bowl, worried about cutting my good spatula. I love this too!
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.
We make chana almost every other week, but have been meaning to change up the recipe some. Will definitely give this a try!
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.
Loved it and loved the chef and his knowledge.
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. ❤️
That is lovely and very straightforward. Thanks for sharing from the UK.
My absolute favorite! ♥️
Love it! So easy to make a
and so much flavors. Thank you!
Looked so appetizing and good!
Bravo, Dan! Bravo!!!
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!
Perfect love it how it was done
Fantastic simplified recipe!!!
Looks simple and yummy 😋
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😂😂
I looove Chana massala! I will be trying this recipe.
Excellent presentation by Dan.
I like seeing Dan be so serious.
Thank you for sharing.
Excellent recipe 10/10. Thanks. Will make this a lot.
LOOKS SO TASTY!
Indeed beautiful 👍 Thanks
Love using the food processor for multiple uses.
Also good with sour cream or yogurt garnish!😋
Wonderful flavors and when I served, my family were skeptical. That change very quickly and everyone came for seconds
Very nice recipe.
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.
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😂😂
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😂😂
I try this in my home..What a taste!!!!
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.
Awesome
Good job.
This was really excellent. Please continue to branch out with other cuisines and cultures. I think it will grow the channel.
Love me some Dan ! Hi Julia!
Fantastic recipe. Serve with basmati and naan or paratha and you're golden
Indian foods are best food ❤️
I love Chana Masala!
Happy holidays
Lots of Love from India 🇮🇳
I love you guys ❤❤❤
Me and my dead mom used to make this at home. We had the right recipe. Got it from an indian ladies magazine.
Thanks so much for another great plant based (vegan) meal!
Awesome description and video. How to make bhatura?
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 🌚
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.
Yummy
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 😂
Love this dish 😋 Indians favorite 🎉
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.
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 😄
Tomato goes before the chana or chole ...
Just wondering what to make with the chickpeas I have cooked and frozen... this will be perfect...thanks!!! Buenos dias from Nicaragua😊
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.
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.
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.
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
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-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.
Thank you gaye Dan
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
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
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
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
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.
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.
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.
You should try cooking Pindi Chana Masala which is a spicier version of Chana Masala eaten with Bhatura
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.
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?
Indian 🇮🇳 food is great
A delicious Choole Bhature.
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!
we usually add the tomatoes after the onions and fry/simmer them down.
Yasssssssss
I plan on making this today..Can't find the recipe for the air Nanna bread
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...
Try reversing the turmeric cumin ratio
Hey sprinkle a lil freshly grounded black pepper and a dollop of salted butter after the whole stuff is ready.
Anybody have a recommendation on how to sub for that Kashmir spice? It was the first thing that he put in.
Thank you.
It's a seedless chili powder with a bright red color, and a mild to moderate heat. Gochugaru or Aleppo-style pepper flakes would work. Or in a pinch, a mix of paprika and cayenne (start with a 3:1 ratio and adjust to suit taste and heat tolerance).
From the (linked) recipe: "Kashmiri chile powder should have a brilliant red hue, a fruity flavor, and a slightly tannic edge, but very little heat. If you can’t find it, substitute 1 teaspoon paprika."
@@sandrah7512 thank you, Sandra.
@@rebeccafaria4412 noo, go for paprika but never any smoked chili powder. Cayenne is spicier than kashmiri chili
I would add a quarter portion of red chilli powder, if sticking to spices from the classic palette, or use, maybe, paprika, that being closest to Kashmiri chilli powder.
Found fresh chana today. I'm making this.
This is probably a stupid question, but what is the name of the tool he uses to get chopped items off the cutting board? It looks so efficient.
It’s called a bench scraper, not a stupid question!
@@samanthabenedict111 Thank you, now I know what to look for!
@@samanthabenedict111 You could also use a dough knife. Same thing. If using a chopper, Chinese style, using the flat of that blade is again the same thing.
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.
Vegetarian food 😋😋
Also, cook the tomatoes add the spices before adding chickpeas.
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
Actually if u add onions to heated oil, it steams out the water content in it and the raw onion taste goes.
A small tip: use the Tomato 🍅 after the onion and ginger garlic turns brown.
Every time I watch an ATK/CI video, I see them taste it at the end-after adding 1t of salt to the entire dish-and say yum perfectly seasoned hahaha Their recipes are always my starting point and then I season properly.
Chola bhatoora is very popular dish among Indians.
My food processor blades need sharpening. -45 years old. Cuisinart. Any tips?
A professional knife sharpener can do this for you. I had mine done at the local farmers market. It was very inexpensive and made a huge difference.
You might also check the meat dept in your local grocery stores. Ours will sharpen knives so I would think they could do the blades. Just a thought.
Sidenote: Navy Blue is his color. Wow