Chana masala - Indian-style chickpeas in spicy gravy
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- Опубликовано: 23 сен 2020
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**EASY RECIPE, FEEDS 4-6**
2 14 oz (400g) cans chickpeas, drained
1 14 oz (400g) can crushed tomatoes
1 4 oz (100g) can diced chiles
1 tablespoon garam masala
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
salt
oil
vinegar or lemon juice
fresh cilantro (optional)
Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice.
**HARDER RECIPE, FEEDS 4-6**
1.5 cups (500g) dried kabuli chana (or other chickpeas)
1 large onion
2-4 fresh chiles
3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes)
half a head of garlic
1 large thumb of ginger
5-10 green cardamom pods
2-3 bay leaves
1 teaspoon cumin seeds
1/2 teaspoon of coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 black cardamom pod
1 small piece of cinnamon stick
1/2 teaspoon turmeric
tomato paste
ground amchoor or lemon juice
salt
sugar
ghee (or of oil)
fresh cilantro
Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender.
Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder.
Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer.
Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes.
Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice. 
Хобби
"I know this method has become an internet controversy of late"
hey is Adam making fried rice anytime soon?
uncle Roger don't know squat
Uncle roger guy is cringey asf
@@vaibhavkhinvasara9926 finally a lot in the Internet who agrees with me
@@vaibhavkhinvasara9926 wow. it's almost like that is supposed to be the character. right? Nah he's clearly supposed to be taken seriously
Great Idea
0:41 This gonna be fun
I am an Indian Working Mom, and lived in the US for 5 years. And I approve of your easy version- because a working mom has no time to be a cuisine snob ! Inhave made these shortcuts myself while in America !
Job?
@@amitsharda8198 yes?
@@amitsharda8198 what?
@@amitsharda8198 OK
This is such a pleasantly refreshing comment
I'm Indian and I've seen such creativity of freezing the chana masala for the first time in my life 😂. But the fact that you made it so wonderfully is very appreciable 👏🏻
That ice cube method blew my mind
I didn't you could do that.
@@haileys5224 The ice cube method is really good for freezing concentrated stock. You just add a cube or 2 when sauteeing and they bring great richness to a dish without the sodium of MSG-ladden stock cubes
My mom has been doing this since the 90's. Is it that rare? 😂
@@rutvikrs Depends on where you are. Overseas, may be common. But here in India I’ve never seen or heard someone freeze home cooked food.
Adam eats elaichi whole. I'm pretty sure death-row inmates shiver just from his imposing presence.
I eat Elaichi with the green pods everyday. They taste super nice to me and I like to chew on them
@@varunrmallya5369 you are a monster, elaichi makes me puke, I can't even handle sweets that have elaichi
@@varunrmallya5369 are you sure?
@@yogi.g say that to soan papdi
@@thutrangvu3778 lol
Indian Mom Tip: If you're making this at home, soak the chana overnight. Baking soda is usually used in restaurants. If you want to, then try, but most suck at making masalas, so just buy a chana masala and garam masala . Make the veg gravy exactly as he made it, but in an open-lid non-electric pressure cooker (if you don't have one, you should probably get one, a lot of indian cooking happens in that. It's cheap.)because the pressure cooker helps disintegrate the veg pieces better. Put in the required amount of water along with chana, close the lid and voila. This makes the chana softer and no extra vessels to wash.
Making rice that way is perfectly fine. Ancestors didn't have cookers. Even encouraged to throw a cardamom in there for smell and taste.
You may dare to use any canned or tubed or any store bought stuff that can be made at home, but your local Indian mom may launch slippers against you.
Btw, loved this video, there are so many more Indian foods that people should try out like dosas, idli and puri. Adam, point to be noted!
thx indian mom
Thank u mom x
Ty Indian step mom
How about a tiny pinch of Hing? In early, or later with the masala?
Ferd Dorst Yes. He’s saying make the veg in that pot and then seal it once you add the chickpeas. I think you commented before finishing the post mate.
"And don't forget the b a y l e a f... or maybe two!"
- life of boris, in literally every cooking video he does.
Damn as from my profile picture you can see it's comrade cat 😄
Yes even the first cooking video he made
@@Banditxam4 artyom pspspsp
The
b a y l e a f
All hail......
The B A Y L E A F
To your point of onions being smaller in India - that is absolutely true. When I moved to the US, I was amazed at the size of onions here. Plus the variety - there's white, yellow, and red. Most Indian cooking just assumes red onion because it's the most common in India.
Same with tomatoes - Indian recipes are better with regular tomatoes and NOT roma. Indian tomatoes are a little tangier than the ones available in the US. So I make up for it by adding a bit of tamarind.
I found that so weird, using red onion in cooked dishes, as it’s meant to be consumed raw. Doesn’t really have a good flavor when cooked. Yellow or white onions, not sweet onions are best for cooking. They hold their texture and have a good flavor.
@@Junkinsally well I am pretty sure red onion is just grown more so is sued more
@@Junkinsally exactly, other onion other than red onion might not give that flavor. It might reduces the Indianess of the dish. As red onion and green onion are mostly what we find here. And of course we do eat them raw as well.
@@Junkinsallyyellow onions are better than red onions IMO for cooking, yellow is less sweet compared to red so gives it more flavor.
Bro in Maharashtra people prefer white onions and it's must in restaurants because white one has better shelf life. I was not happy to get only red onions in Bangalore so I ask my friend to send 10kg batches once in a while from Nagpur.
The act of frying the spices and vegetables together, in a relatively dry mixture is called 'Bhunna'. It is what helps bring the flavour together in most indian dishes. If you just toss the spices in to boiling water or just at the end, they still taste 'raw' and you don't get that flavour. The longer you can get away with sauteing the spices without burning them, the better the taste will be.
the quantum of action of frying spices to obtain the MAX flavour, is now known as Planck's constant.
You don't fry garam masala though it's already toasted as what Adam did.
@@TomMathesonColes yeah, my mom always told me that you want to add garam masala as close to the end of cooking a dish as you can. Basically avoid cooking it as much as possible
It does not matter a lot. I cook this kind of food everyday
@@mayankdewli1010 it matters. i cook this kind of food everyday too.
White Wine Report! It’s been 4 months since Adam used white wine in one of his recipe videos
K skillz2 that’s so cool of him! So many more possibilities for halal food!
I'm Black the ingredients are shown at 35 seconds
I'm Black he used to use it a lot
This is the only news source I trust. God bless you.
@@hassangroof other people like wine dawg
Accidentally getting a bite of the green cardamom pods was the most traumatic recurring event in my Indian childhood, you’re brave if you eat them
Instead of adding 10 cardamom pods, just open a single pod, crush with seeds with anything and add. All the flavors infused, without the unpleasant feeling of whole masala under teeth
@@HelloHiHelloHiHello indeed, my eyes went wide when I saw him pour in so many cardamom pods WITHOUT having crushed them. Two or three have enough flavour, the fact that this man knowingly ate those cardamom pods is just unfathomable to me, lmao.
I’ve never had cardamom, what happens if you do bite them? Too spicy??
It's not really that spicy per say, it's more the fact that biting into one feels someone like having an explosion occur in your mouth. There's a very good reason why my entire extended family refers to the things as land mines. They may make food taste better but by God, they will make you regret biting into them.
@@lachiquita9 it's like- cardamom gives a really fresh and sweet subtle flavour to foods. You are eating a well balanced gravy and then all of a sudden you bite into this pod (or even the seed that lies within) which is not only a completely different texture, but also a drastically different flavour. All that subtle flavour compressed in one little seed which may taste bitter and now your taste is ruined.
Wow! The easy version was SOOO good. I recommend this recipe to anyone looking for a quick, easy weeknight meal. It’s been added to my normal rotation. It made 4 portions for my family when served over rice. I made it exactly as presented, and it needed no adjustments. Thank you for sharing!
I took the idea of "chickpeas in spicy tomato sauce" and applied it to what I have available to me as a college student in a dorm. Never thought a can of chickpeas and some Pace salsa straight out of the jar with some extra spices would feel so luxurious.
Improvise. Adapt. Overcome.
haha same
Much better eaten with puri imo! Great recipe
Yes
Yessir
True
Factss tho
Did not expect seeing you here. Epic tho.( your ice climbers is epic)
"i eat the green pods, are you supposed to eat them? i eat them"
adam, you have officially ascended above any human barriers one could ever possibly think of
Are they strong?
@@captainpancake8177 very.
@@captainpancake8177 12 Gauge
@@DoctorCyan 💀
I mean, he probably eats them from the chana masala. Cooked, they're WAY less strong than they are raw.
hmm, I have always caramelized the onions in the oil, then added tomatoes and spices and cooked until the tomatoes and oil separate.
That is how you're supposed to cook a curry. The way he pronounced Chana really gets on my nerves (!@#*!), but altho' there is little about his recipe that is all that authentic, I do give him 8/10 for originality 😏. It can be difficult to replicate a curry from food you've eaten in a restaurant, but it is good to experiment and make food your own way too ! 👍
Same. Seems like this is the way to do it, but Adam has always insisted on not doing it right for some reason.
This. This is one of the most important things about any curry.
That's what you do
You are on right path
first cumin 1/2 teaspoon till crackle in oil [no blackening if it get black you f'ded up] >> golden brown chopped onion in same pan >>grinded tomato for 3-5mins>> turmeric >>roasted and grounded chana masala (black pepper,star anice,cumin,clove,bayleaf, big cardomon,cinnanon stick{!!! small!!!} >>when oil separates out of gravy put boiled chickpeas with water that you boiled it in (if you have excess water like more than 1 glass water then you can make dough for chapatti). Let it to a boil and cover with lid 80% & simmer for about 10mins. It is finally ready
I nearly died when you put 10, I repeat 10 cardamom pods! 😂😅
Was thinking same we don't even put that much in sweets..but anyways he is non asian so spices are complicated for him
@@Realatmx Bro do you have a superiority complex with spices or something?
@@Idk-do1ui lmao
@@Idk-do1ui yes, their whole life they eat complicated Spicy foods more than adam does. They simply have more experience
Also their parente beat them if they make a mistake
@@mrnorthz9373 I think Adam just really really likes cardamom. He mentions that he eats the pods. I have never heard of such a thing.
*He eats the green cardamom!*
I have seen legends squirm to the tales of this feat.
@@justpotatoes411 .
@@justpotatoes411 I'm deeeeeaaaaad!
@@justpotatoes411 umm
@@justpotatoes411 I'm gobsmacked.
I even eat the bay leaf
I never thought I would see an American home cook use amchoor. 😂
Ikrr
Ikr
It's great stuff. I took a class from a very good Indian chef and now have a big bottle of the powdered stuff. I use it in place of citrus now. I love the variety of flavors I'm finding out about.
Ikr!!!!
It's a key ingredient in chana masala
Adam: "Strain your rice"
Uncle Roger: So you have chosen death
South Asians strain their Rice, whereas East Asians leave the water for they prefer sticky Rice.
Yes! I am indian and growing up we didn't have a rice cooker. Everyone in my family strained their rice.
@@user-rg3cc1jm5w You do know Uncle Roger literally thinks that some cultures do rice incorrectly, right?
I am from Kashmir, we dont strain our rice
Straining rice also makes less starchy making it more fluffy.
Swear I have yet to come across a RUclipsr that's smoother with the segway into a promotion than Adam.
l i n u s t e c h t i p s
Legaleagle
Segue
"It has become an internet controversy as of late-"
Millions of Subcontinentals boiling their rice:
It has?
It's Uncle Roger's fault 😂
After watching Uncle Roger I only use the evaporation method.
Honestly, the reason I boil rice is because of Adam's other video that explained how boiling rice actually removes some of the arsenic that is in almost all rice. And a non-healthy amount, too. After boiling my rice, I found it was the most perfect fluffy rice I had ever made. It's fool proof, like Adam said. It's kind of funny that it's "controversial". As far as I can tell, there's no reason to not boil the rice except for adhering to tradition.
@@shableep Best results really depends on the grain of rice and the desired texture, imo. Long-grain and basmati? I say go for it - as the video says, you get the nice individual grains which is perfect for these dishes. In East Asian cuisine, we tend to use short-grain and want a good clumpy, solid yet fluffy bite. For that you will want to use absorption, no doubt. Not nearly about "adhering to tradition" - nothing traditional about using a rice cooker to get perfect rice every time ;)
@@shableep You actually just described why not to boil rice. Not every rice dish should be "fluffy" and for most East Asian style a really well done evap method leaves the outter shell of the rice just slightly on the al dente side with just a bit of bite and texture. Really good evap rice is soft in the center and firm on the outside. This is also why premium rice is aged, it cultivates the outer firmness.
8:11 no adam those are a neccessity ive been fishing out various types of curry leaves, bay leaves, pieces of cardomom and other inedible ingredients out of nearly every bite of my mothers cooking for years. these are very important to a south indian dining experience.
Can attest that's a pretty typical South Indian way of eating north Indian style dishes lulz!!!!!
@@halker3395 Definitely agree, I have done that many times not just with biryani 😭
Halker339 Oh my gosh, I’m glad I’m not the only one! I have no idea how Adam manages to eat those whole!
truee
To quote Hasan Minhaj: "aromatic landmines". Bite on a clove, cinnamon stick or elaichi pod and you die for a second
I’m half Indian and my grandma used to make this at least weekly with dinner growing up, it’s so nostalgic, my cousin is coming to visit next week (it’s his fav food bc of the same reason) and I’m ab to make it for us! I just got into cooking, thanks so much for this!
My mother’s been making this since before I was born and she absolutely loved your video. Good stuff Adam
I like how Adam tries to flex his tomatoes when ever he can.
Who would not
Don't worry Adam, that's exactly how most households in India cook rice at home. Folks with less time cook rice the lazy way by not removing the starch.
The way I was thought was to cook the rice with excess water, drain the excess starch water from the pot by tilting it letting the water pour out, using the lid as a stopper to ensure the rice doesnt fall off. there might be 10~15 ml left, just cook that off for a minute or 2 to make it is a 1 pot process.
I use a strainer while working with Basmati rice though. that stuff is too soft.
In terms of the Channa masala, adding toasted spices to the oil will burn if left there for more than 10 seconds.
I would brown the Onions first, and then add the toasted spices in later.
If you want to try another ingredient, Try adding dried grounded pomegranate seeds instead of the dried mango slices for a more authentic taste
@Vishwas Singh cooking with excess water and draining starch is what most households do. That's what all members of my family, friends and community members do. I'm from the south, we don't eat biryani all the time, but we cook rice 2 meals a day for 7 days a week.
I'm west indian (meaning my great great grandparents were indentured servants in the caribbean) and cooking rice by boiling it in excess water like that is how we've been doing it for generations. I cannot speak for all of the unique indian demographics, clearly, but i can say that there is a significant population that does it just like this.
@Vishwas Singh I'm talking about rice here. I'm not saying Channa masala is south. I'm not saying rice is south. I'm saying you won't see rice cooked with starch in many places in India. Many households + restaurants + caterers + books cook normal raw rice with excess water and drain starch .
@Vishwas Singh arre he meant his sorroundings india is very diverse, my household does rice differently and i am sure there would be more areas in india who cook it differently
@Vishwas Singh it varies by the region in north India we cook in different water after washing the rice with enough water(for 1 cup rice, 2 cups for water), so that we don't have to drain it.
But in South, they generally do it the way that he showed. That way the excess starch does get removed and this method of cooking rice is also used in various other dishes as well such as japanese onigiri (rice balls).
Both ways of doing it is fine.
Hey Adam, I tried the "fancy" recipe you suggested (though I still used a storebought garam masala mix because I don't have a mortar and pestle here) and I finally get your comment about texture. Using the dried chickpeas soaked in water (I kept them there for two days lmao) really did make them delicious, almost melt-in-your-mouth soft. It was absolutely great.
Generally in India, the chickpeas are left soaking overnight
Just as he said "this hard recipe is still not the hardest" I laughed in my head because damn he's soo right!🤣
My heart skipped a beat when he told that he eats the whole cardamom.
i swear it's the equivalent of "vampire repelling garlic". I eat it too, but when i make curry it's minimum 6hrs, usually an overnight thing. Day 2 curry is easily superior and the pods are more mellow (ha!) by that time.
It can induce vomiting!
I love them
@@harishkiran3663 what... my mom used to give me cardamom seeds whenever I was travelling and got carsick. To stop the nauseating feeling..
True
As an indian, i can say it's a pretty good video.
To answer some of your questions and theories:
• No, i don't like eating cardamom. The seeds are quite bitter, aren't they?
• When you put the onions and tomatoes together, you mentioned that it shouldn't matter. Well, if you put the onions first and let it turn golden and then add tomatoes then you will have two naturally sweet ingredients in your dish and you wouldn't need to add sugar at end 😀
• That basmati rice thing was atrocious. I will try it and see if i can trigger my mom 😂
• Instead of using ghee, if you use mustard oil then it would give you that sharp throat burning flavour which some people like (i personally like the mellow ghee flavour tho)
• i never in my entire life imagined some non-indian using an ingredient like aam-chur. This was heart warming to watch
As I understand it, cooking basmati in a large excess of water and then draining it is actually quite popular in parts of south Asia. I did a TikTok on the technique and lots of Pakistanis, Bengalis and south Indians are saying that's how they've cooked rice their whole life. I was skeptical about the technique too, but once I tried it, I was shocked. It's actually too effective for my taste - I prefer my rice clumpy.
Mustard oil contains some glycosides and Erucic acid so it can be pretty hard to find in Canada and the US. We are still unsure of its longtime health effects. NOTE It is non-toxic but not known safe like other oils. I use mustard oil that I get family to bring me back when they go to India I like it but I also like to stay informed
@@aragusea Thanks for the clarification! As a Taiwanese I've NEVER seen rice cooked in excess water, so it's actually eye-widening to learn that it's done in some parts of the world!
@@aragusea Most of the techniques you used here I also used for a hack version of Pav Bhaji in college.
So mustard oil is the burning flavor that I have been trying to find. Thank you.
I made this today, and it turned out absolutely amazing.
Made the fast version one day while binging this channel on an empty stomach - literally ran to the store for a can of chickpeas. Now that tomatoes and chiles are ripening in the garden, made the "hard" version. I will make both many many more times - so good!
You are the chosen one to finally sort out what bay leaves add to cooking and potentially disrupt Big Bay's conspiracy.
I second this, please investigatively report to us what they actually do, at this point I'm starting to think it's all an elaborate placebo.
@@eyegrinder94 If you want to know what bay leave tastes like just add a leaf or 2 to a cup of hot water and drink it like tea.
It adds THE B O R I S
Coming from India, almost all the dishes here have bay leaf in them. It does a lot and everything is incomplete without them. Don't know what Big Bay is but I'd say 90% of Indian households have a bay plant in the house for fresh leaves everyday.
Don’t you have a cool old tool to work on? ;)
I remember my mum making it ( she was irish ) when i was a kid along with fried fermented bread called bhature. I would always get so excited it was undoubtedly my favorite dish. Miss you mum
Hey maaan I watch your videos!!! How are you
do u miss ur mom bc u don't live with her or did she die?
Bhature is really really good especially when you stuff little bits of paneer inside you might want to try that
@Whata Py Ya who said they died they might just not be able to see her becuase of lockdown
@@sanmitgaikwad bruh..thats the best
Thanks Adam, made the easy one this evening and enjoyed. Can’t get tinned green chilli in my country and substituting for 4 fresh ones overwhelmed the taste, I’ll correct for this next time. Always keen for simple, cheap meals. Really enjoyed my time in the kitchen.
made this tonight, with the addition of whatever we had on hand. definitely getting added to my list of core recipes. went over really well with everybody and we managed to feed five!
I love that I can make it entirely out of what's in the pantry if I need to, but that if I have almost any vege I need to use I can throw it in.
A year later, this remains a staple dish. I always have onions and garlic in my pantry, but not whole spices. My leafy green of choice is spinach, but I was recently given some kale so we'll see how that goes.
However I don't blend my veges. I like the texture of cooked onions in my food. Heterogeneity!
Who else keeps getting better at noticing the patterns for when the sponsors come? 😂
Hello, my name is AxxL. Here's my opinion: I don't like your girlfriend; I think you need a new one. I could be your girlfriend; I know that you like me! GAGAGAGAGA! PRAAAAAANK! I am not a girl! I am a RUclipsr! Thanks for falling for my prank, dear to
It's like a game at this point 😂 but I do admire how smooth he is. I also try to guess what the sponsor will be.
Just use the sponsorblock plugin if you're on PC.
E
@@AxxLAfriku stop asking your sister to act like your gfs
Fun fact : The rice in Indian event and big gatherings is cooked exactly like you showed except in a large scale
Really??? Wtf 😂
@@ndgaming4219 yup in weddings the put the rice in muslin and just plop the whole think into a vat of boiling water and just pull out the bag once it's cooked.
Before the popularize of the rice cooker, that's how we cook rice in Thailand too.
The kick is that with this method, some vitamins and minerals are lost along the water. But then again most of the rice is carb anyway.... so whatever.
@@kaizerkoala White rice has lost most of its nutrient content anyway due to milling and polishing.
@@ThreadBomb A lot of the rice in the US is enriched with vitamins and minerals. That's why you are not supposed to wash it or cook it using this pasta method
Let me tell you, the sheer horror I felt when he said that he eats the cardamom pods whole...
Elaichi tastes good as is
@OneFortyFour yee shit throws off the flavour in food but I like to eat it as is
U made it insanely great , love from India, good to know that people in western world are fond of Indian dishes. Wish I could meet in person and tell some more about Indian dishes..
I'm Indian, and I have to say, the second version you made looks pretty similar to what my mom makes. Here's just a few things I've learned from watching her make it:
-No need to chop up fresh ginger and garlic. My mom uses ginger garlic paste to make this herself, and I believe it's actually the traditional way to do it, so technically not cheating :) Though if you don't eat Indian food often like I do, it might indeed be better to just use fresh ginger and garlic so you don't have a huge bottle taking up room in your fridge for no reason.
-My mom's always told me that garam masala should always be the very last thing you add in Indian cooking. It supposedly preserves the fresher taste.
-My mom doesn't blend the tomatoes, but if you prefer the smoother texture, you absolutely can.
-No need to make it with ghee, we use oil all the same.
Overall though, I approve. I'll definitely be trying this out myself :)
Yes my Grandma always uses ginger garlic paste for literally eveerything having ginger garlic.But she blends tomatoes and again strains it because my family likes smooth Chana masala
+1
Correct me If I'm wrong but elaichi(cardamom) isn't supposed to be in chana, Right?
@@MetaDude not everyone adds them since in my family we rarely use whole pods but sometimes we do use cardamom powder instead
@@MetaDude Yes i think so coz my grandma or my mother never put Elaichi in chana
Adam always remember. Whole spices go in the oil initially. The ground spices are always added when the bulk of your ingredients are already in. Otherwise the spices burn up and lose their flavour.
Not really south Indian Cuisines like Tulu and Chettinads dry roast the spices.
But I agree with you on the point of not burning your spices rather lightly toasting them.
Exactly
@@skiran6316 no he is talking about a process called tempering. Frying your spices in ghee and adding it at the end. Doubt all Indians do that for all food, but I do believe everyone is miscommunicating here
@@mikeyaustin7526 I do know about tempering we dont usually use it for masala. Comment clearly mentions spices going in initially which is not always the case.
Putting powdered masalas in oil is a different method of cooking. My mother does it to make dishes with more complex tastes - things that I think western world would call curries. There are higher risk of burning but it tastes better. In simpler dishes, powdered spices do go first.
You have made Indian Cuisine proud with the recipe. A rather accurate version of Chana masala. I am glad I stumbled upon it!!! :)
Made this tonight. Great recipe. Simple but with added onion and mushroom. Even forgot the vinegar but was awesome. 👍🏾
Fun fact: the "starchy, gluey" liquid from the canned chickpeas is also known as "aquafaba" and can be used as a vegan egg white substitute.
There's a lot of sodium in most aquafaba already, so when using it, add salt at your peril.
he knows that lmao
@@idkutellme-rp9qe idk u tell me
edeltwice that doesn’t fit for this situation sorry lmao
til you can even make macarons with chickpea water
when adam said "I'm going to do what all the restaurants do" I thought he was going to use MSG
fr though buy some Accent
@@justpotatoes411 I'm not capable of understanding these words you spoke. The concepts you express, still after tedious ours of study, remain unfathomable to my fickle mind.
@@justpotatoes411 yeas you are a very funny hooman
@@hugosetiawan8928 what'd did jay piklz say
@@hugosetiawan8928 what the hell happened here?
Props to you man. Your love for good food is immense.
So great!! You make it fun to watch and I appreciate both versions. Way to go!!! I also like how you mentioned to buy the full dried spice and then grind it because that will be fresher.
Hi Adam, I am Punjabi Indian and have just tried your dish. My mum and I loved it. We will make your bolognese/lasagna next. Your videos are easy to follow and encourage people to get in the kitchen. Thanks!
Indian home cook this side. Here are a few tips, just for that last punch of flavours:
1. If you have a pressure cooker, please use it. It's gonna reduce your cooking time, make your kabuli chana, more fluffier and allow the flavours to develop way more than cooking on a open pot. Incase a pressure cooker is unavailable try a wok, cover it with a lid. It's all about pressure. That's when baking powder is recommended. To make the chickpeas fluffier.
2. Cook your veggies in the oil before putting in the masala powder ( yes, homemade masala made from roasted spices is infinitely better than prepackaged one). Masala has a nasty habit of getting burned. Also once you're veggies turn a little tender from cooking they absorb the masala much better.
3. I don't think you need to throw out the soaked water. It doesn't hurt, and adds a bit of flavour.
4. I don't know if people blend their gravy. I think it should tenderise in the untensil itself. But if you want a creamier gravy, go ahead.
5. Bay leaves absolutely help. Please don't omit it. Break it into a few pieces and then put in your oil.
6. Open the pods of cardmom, or better yet pulverise the green cardamom, using pestle or just the back of your rolling pin.
7. It's a humble request, please don't boil basmati like pasta. I don't know why people are doing this. There should be about half a cup of water left to drain after its boiled. Always cook basmati in room temperature water, and don't add it to boiling water. The reason why basmati is so famous and expensive, is because of its long grain and aroma. When you add it directly to boiling water, it agitates the raw rice grains, and increases the chance of it breaking and that defeats the whole purpose of basmati.
8. Soak the chickpeas at least overnight. It is going to help you reduce your cooking time a lot and help save on energy.
Enjoy the dish. Look for bhatura or Puri. They are Indian fried breads, famous for eating with chana.
Good compilation
Good tips. Is Chana masala same as chole? If not, can you tell me the differences? Thanks in advance.
@@shotglass80 yeah they're the same. In northern India, it's known as chole famously and otherwise called as chana masala
@@JTST1234 Thanks:)
Unfortunately he mentioned in two videos that he doesn’t have a pressure cooker or a wok. Definitely gonna use these tips though. Thanks
i love your style of cooking man, improvise and just make it work, think your chana video is most enjoyable to watch and also most inspiring, great job!
I just ate the easy version for dinner and it was absolutely delicious 😋
As an Indian - trust me the hard version is like a thousand times easier than the thing my mom does. I helped her make this during quarantine, I know...
My mom doesn't let me near the kitchen 😂
“Channa Masala is soo sophisticated”
*Meanwhile*
“Mummy channa masala bana do”
xD
edit: 500 ❤️ thanks 😂
Chhole here xD
@@satvikshri they are called chana masala regardless of the fact
@@fuccboii007 Chana i think is the brown ones the white ones are Chole
@@bluuforyuu8488 yeah
For others who may not understand what is this.... "channa" is the common name in indian subcontinent name for Brown Chickpeas - Kala Chana or Bengal Gram .
What's Adam uses here are the big White variety of Chickpeas we call that as "Chole" here... Still good effort by him !
This is one of my new favorites. I picked up a frozen one from Trader Joes and I love it. I have all of the ingredients in my pantry to make this.
In Trinidad we eat Chana with something called doubles. Y’all should come here and try it some time
I've seen them and they do look so yummy. 😋 can't wait to try them
Oof, I’ve had doubles...DELISH
A double is basically just a smaller bhatura. Bhatura is the bread that normally goes with Chana masala or chholey.
Love doubles. There's a Trini roti place near me that makes them. A roti is a huge lunch already but I always make room for an order of doubles!
I have been to Trinidad, and when my friends took me to taste doubles at a local fair, I instantly said, hey that looks like chhole-bhature from India! I like the fact they also had tangy raw mango bits in it unlike chhole though.
Not saying you were going for traditional recipe but -
1. Fenugreek seeds does not go well with channa masala. As you said you experiment with spices. I do too and without it is better.
2. Use oil in starting instead of ghee and just pour ghee in the end after recipe is fully made. Ghee warmed in green chilli and ginger. This is called tadka as in dal tadka. Instead of olive oil go for "no flavor" oils like vegetable or sunflower oil.
3. I know you said you cooked tomato and onion awhile but not that much. Believe me you think you did but instead just try one time cook till you think its burning. Like dark brown color. Traditionally onion amd whole spices (not grinded) are cooked first in oil bcz it takes more time and when onion is full dark brown (add water if sticks) and then add fresh tomato puree and salt + spices at this time only before chana and tea water + baking soda. Then add chana as last step before ghee tadka.
4. And as the other guy said use pemogrenate seed powder instead of anchur. A lot better final taste.
5. Before ghee at the end you can add one bowl of tea water and little baking soda to get that "restaurant" taste.
6. Some spices are better off not grinded like laung, bada elaicha and tez pata. Throw them in pan in very starting with onion. Way better flavor. Grinding them takes the smell away.
PS: Your recipe is pretty good I am just telling improvement points if you wanna try more traditional chana masala.
You can watch this video for reference. Its in hindi but this guy made me cook one of the best chana masala ever. ruclips.net/video/zGiXjXM4eU0/видео.html
Real cook in the house ⤴️
Not baking powder its baking soda .They
Both are different buddy.
Daymmmmmnnnnnnnnnnn
Wow. Even my mum didn't know about some of these tips.
Very informative! 👍🏻
OH MY GOD THIS IS WHAT I ATE AT MY FRIENDS HOUSE, I HAVE BEEN SEARCHING FOR THIS FOR SO LONGG
Xu
@Serving It Cold yeah, maybe they were friends only until he asked the name of the dish
@@monsieur_piyushsingh "How DARE you show interest in the cuisine of my heritage?! I BANISH THEE!"
@@squatchjosh1131 man that was so funny 😂😂
Really enjoyed doing my own basic version. Thanks for the the push and demystifying how difficult it needs to be. I’ll work up to my own advanced version now.
I just tried this the easy way, simply fantastic, thank you!
7:02
Tips - never fry onion and tomato together
First fry onions and then add tomato
Because if you add both together
Tomato will not let onion to cook nicely
Its true
#AnandKawaldar
True.
I learnt that after many cooking attempts. I like to coop without recipes.
Here are some added tips.
Dont fry the ginger or cook it. It's taste will be best if ginger is added raw after the cooking is done.
Very true. So says every indian cookery book I've ever read.
@@Kanblu yes 👍👍
Yes, onions will have a hard time caramelizing if tomatoes are put with them
Also, add a pinch of salt when you put the onions in. The onions will cook faster.
I saw a stew ish thing and immediately knew he was going to freeze it
i love your quick and familiar style - your teaching people that already know how to cook a new easy dish. love it
Thanks Adam! I just made this dish for dinner. It was amazing! I’m adding it as one of the dinner dishes!!!
"Disses bayleafs and cooks rice like pasta."
**BORIS AND UNCLE ROGER HAVE ENTERED THE CHANNEL**
Lol, those are the exact two people which appeared in my head
He drained the rice. 😕
That's how we cook rice in a lot of Indian households 😹 but we wash and soak it beforehand and wash it after cooking, LMFAO.
😭😭😭
UwU senpai yeah smh
Forget about boiling the rice, the real controversy is how he's holding that plastic spatula at 9:45
The spatula looks like it still has the sauce on it, and I guess he didn't want to mix that in with the rice.
@@saandy4787 true, but when you think about it, that makes no sense since he's just going to dump the chana masala onto the rice anyway.
@@SuzanneBaruch If there is a flavor or color in the water the rice might absorb it, or the rice may comes out discolored and he does not want to have that on camera. Especially with him knowing people are probably gonna get angry with him cooking his rice a certain way.
@@saandy4787 this is the same man who didn't want to wash his cutting board in one of his videos, so ....... And besides, Adam is not pretentious. He doesn't care about things like that, usually. It's kind of odd that he cared about this little detail. It's flavor, so why wash it away?
Waiting for 13 paragraph reply from Adam explaining why this was nescesary
I saw this video this morning, tried it this evening. One of the cheapest, most delicious, easiest recipes ever - Adam you are incredible!
Thank you for this. I just cooked the easy version. It was fantastic!
Either way they are delicious..I love Indian food
bro wtf i literally see your comment on every RUclips video
Even white whine is not surprised that Ray Mak has appeared yet again
You comment everywhere bro
ayy whats up
@@imagothrashthatbih Good bro. What about you?
As a Bangladeshi, thank you for giving this recipe the justice it deserves!!
Instead of the dried mango (amchur), try dried pomegranate seed powder (anaardana). That's what's usually used in Chana Masala
Also, try some peppercorns and less cardamom, and maybe a few cloves as your dry whole spices.
Thanks for this recipe. My brother has made it twice and it's so good
Adam must have quite a lot of points if he's giving everyone 2000 of them.
It's like Whose Line, the points don't matter.
@Matej Hvalec Or you could download Honey and have them just know everything you do.
I want to make a mystery bag of Adam's frozen ice cube foods. Pull some out and heat them up. You'd get his beans, tomato sauce, and chana masala potentially all in one bite!
Jacob has eyes - POV Cooking don’t forget the Demi-glacé!
There are some white wine cubes as well, add those to your wine for deeper flavour notes
just made this: totally delicious!
Great Color and Texture. You got that right so the taste will be great. This recipe is wholesome and good to eat.
"Don't eat bay leaves, they can poke your insides."
Thank you for introducing me to a new fear. :''')
they don't lmao
@@dineshjanapati6511 they kind of do..I have had one pointy bit poke against my throat after accidentally swallowing it..a world of pain really lol
@@kiranvenugopalan4372 lmao you have to chew
Kiran Venugopalan do u know how to chew mate
Arav Pyati do you know he said the word *accidentally*
I would suggest washing the canned chickpeas before using them.
For chilies, I would suggest the thai green chillies, as they are the best alternative to Indian green chillies.
Yes, less gas after eating when you rinse them.
Putting fresh chillies is better than putting canned ones.
@@arpitsingh6335 Thai chillies are fresh, not canned.
Dried Kashmiri chilis work well too
@@bigdaddynasty69 Dried Chilies do not give the same flavor profile as fresh green chilies
they are both more than just the heat of capsaicin, they provide subtle notes that are different. but in a pinch (yes pun intended), you could replace them
I am Indian living in The Netherlands and learning how to make Chana Masala from a American :). Will try the easy version over the weekend :).
Not only I binge watch Adam's videos, I watch the same video many times. I never try any of these recipes. I just love to watch. Addictive!
You eat the cardamom pods??? I literally fish those out of my food before my meal no matter how long it takes along with the bay leaves and cloves to avoid them at all costs.
i eat the cloves, theyre small and idm them
Ah, there it is, the highlight of my day. That smooth transition into the sponsor advertisements.
A few variations to consider --
Punjabi Chole : This one has to start from your "complicated" version at least because its big difference is just how you boil the chickpeas. The big secret? Black Tea. Just boil those soaked chana with a few tea bags, and yes, you will use that cooking water when you assemble everything in the skillet. Other than that, I've seen a few people add dried fenugreek leaves (kasuri methi), but I don't think it's an absolute. This is pretty much the version you'll find at almost all "chaat" places served with bhatura.
There's also a variant called Paharganj Chole from Delhi, which is pretty similar to this one, but it's cooked down a lot more until it's nearly dry, and it is a much more concentrated flavor -- much spicier, much more acidic, stronger ginger aroma as well.
South Indian Chole : This one you could start from the "simple" version, but it adds a complication. One is that there is at least one additional aromatic included in that mix along with the garam masala, chilli powder, etc., and that is anise... typically star anise. In addition, there's a puree added near the end that is used to enrich that gravy. Basically, it's a puree of coconut, cashew, fennel seeds, and optionally some poppyseeds. Adds a different character, but it's something you find in small dosa places, usually served with a paratha or puri.
yo, I'm definitely gonna try the Punjabi Chole, that sounds super cool
Yo, Adam! Thanks for leaving the name of that grocery visible. I live nearby and absolutely love Indian food!
Adam: Indian food is complicated
Me(indian): This is a simple dish dude
He simplified the recipe, thats why its simple
Tomimoka Diyuu No. What Abhay meant was that the original dish is just a simple dish to cook in Indian Cuisine.
@@TomiTheSmhGuy no he didn't... it is exactly how we make in India, though we use lot of short cuts garam masala, ginger garlic paste, etc
A lot of indian dishes that I make in the US can be boiled down to
1. Fry onions/mustard in oil in pan
2. Chuck things in pan
3. See what happens. Taste.
@@aravindmuthu5748 ok
It's easy, it's vegetarian, it's cheap, it's quick. Thank you so much, this is what I need
Thank you so much for the easy version of this. I think I already have literally all the ingredients in my pantry, and it'll feed a single person at least 3-4 days (with rice and other meals). You're the best.
The tip about tasting the chickpeas as well as the sauce is a great point. I have made many under-seasoned dishes by only tasting the sauce.
Great video Adam, especially the format. A simple version for a quick rushed weeknight meal, and a more complex one when we have more time. Would love to see more videos following this format! Thank you for your great work 🙂
dunno if i'd use garam masala though, that's usually what you add in right at the end. Use a paste instead, there are so many options. but honestly, like bolognaise a good curry takes a day. better to take your time and let it sit in a pot overnight, even the paste versions will be 200x better on Day2. always make double and freeze the excess.
I watched the "adam breathing for 30s" and i cant unhear it.
Lol same
same
Am I the only one confused?
@@linz7683 ruclips.net/video/8zra_fMjxzw/видео.html this
ruclips.net/video/8zra_fMjxzw/видео.html
Thank you, looks great! Will try! 😊
Absolutely perfect either way.. Thanks
Damn, Adam, that's some really insane research. You made your garam masala from scratch. Added the whole spices to toast again after. You used aamchur - I don't think I've ever seen anyone use that outside India. You actually did the rice the way that South Indians do it - in Tamil (a South Indian language), we call it "vadicha" rice. Most Indians really like that method because, like you said, you get those separate grains! More than anything, you actually captured that this is a North Indian dish! I've been watching your videos for ages and I really shouldn't be surprised - when you do something, you do it so thoroughly!
P.S. I'm an Indian who's immigrating to the West in a few months, so seeing a packet with 'Kabuli chana' (the Hindi name) written on it it more heartwarming than I can say!
I love the format of simple version + more complicated version! I can take something from each based on the ingredients I have, really handy.
It's so wonderful to see canned tomatoes being used here because the concept of canned vegetables (or chickpeas or anything) is so alien to us in India! Because we almost always buy our vegetables relatively fresh, I'm always curious as to what difference that makes, since I have no idea what pantry ingredients that aren't ground spices taste like.
P.S. the water you soak the chickpeas in for the second non-pantry recipe is supposed to exponentially increase your muscle mass when you drink it. At least that's what my aunt told me.
It can be somewhat hard to find good, fresh vegetables in many parts of the US most times of the year. Fresh tomatoes especially tend to be poor quality unless you grow your own or know someone who does, and even then the ripeness window is often only a few weeks a year! So sometimes, canned is a fairly cheap way to get better quality ingredients when they're out of season or not available locally.
I just made it from scratch, what a delight! 👌🙏
2:07 the fog on Adam's glasses makes him look like an anime protagonist.
I am an Indian
I live in India
Channa with a Plate of Rice is like a Dollar at an average place and half a Dollar at a vendor (Which actually tastes better)
These ingredients cost more than what I can get at the vendors
I am gonna try this because he made it look soooo GOOD...... ❤️
Great recipe! One secret ingredient that my mum swears by is tamarind paste! Adds a real nice tangy vibe
ooh one I might actually make. I thrive on pantry food. happy to cook some onions and garlic, of course.