{"id":66849,"date":"2019-03-09T14:26:33","date_gmt":"2019-03-09T22:26:33","guid":{"rendered":"http:\/\/siliconeer.com\/current\/?p=66849"},"modified":"2019-03-09T14:26:33","modified_gmt":"2019-03-09T22:26:33","slug":"chana-masala-deceivingly-delicious","status":"publish","type":"post","link":"https:\/\/siliconeer.com\/current\/chana-masala-deceivingly-delicious\/","title":{"rendered":"Chana Masala: Deceivingly Delicious"},"content":{"rendered":"<p><em>Chana Masala. (Vansh A. Gupta\/Siliconeer)<\/em><\/p>\n<hr \/>\n<p>A staple of North Indian palate, that\u2019s spicy, has a lot of protein, and is deceivingly delicious. <b>Chef Sanjay Patel <\/b>shows you how to make <i>Chana Masala<\/i> at home.<\/p>\n<hr \/>\n<p><b>Ingredients:<\/b><\/p>\n<p><b>For Chana Masala<\/b><\/p>\n<ul>\n<li>\u00be cup <i>chana<\/i> or chickpeas raw (or 2\u00bc cups soaked or canned)<\/li>\n<li>1\u00bd cups water<\/li>\n<li>1 pinch soda \u2013 (baking soda or cooking soda) skip if using canned<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<\/ul>\n<p><b>For frying and blending<\/b><\/p>\n<ul>\n<li>1 tbsp. oil or as needed<\/li>\n<li>1\u00bd cup onions (thinly sliced, about 2 to 3 medium)<\/li>\n<li>\u00be to 1 tbsp. ginger garlic paste<\/li>\n<li>1\u00bc to 1\u00bd cup tomatoes (chopped, 2 medium)<\/li>\n<li>\u00bd to \u00be tbsp. red chili powder (adjust as desired)<\/li>\n<li>\u00bc tsp. turmeric<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>Salt as needed<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<\/ul>\n<p><b>For Chana Masala gravy<\/b><\/p>\n<ul>\n<li>2 tbsp. oil or as needed<\/li>\n<li>1 small bay leaf<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>1inch cinnamon<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>2 to 3 cloves<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>2 to 3 green cardamoms<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>\u00bd cup onions<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>1 green chili slit<\/li>\n<li>1 to 1\u00bd tsp <i>garam masala<\/i><span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>1\u00bd tsp. coriander powder<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>1 tsp. dried fenugreek leaves<\/li>\n<li>2 pinch <i>amchur<\/i><span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>\u00bc cup. cilantro chopped finely<\/li>\n<\/ul>\n<hr \/>\n<p><b>Chana Masala:<\/b> Wash chickpeas thoroughly and soak for 6 to 8 hours. Add them to a pot or pressure cooker. Pour 1\u00bd cups water and add a pinch of soda. You can also cook them in a pot adding more water as needed.<\/p>\n<p>Cook until soft for 2 to 3 whistles. When you bite the <i>chana<\/i> it must be soft and should not feel a bite.<\/p>\n<p><b>Frying and blending:<\/b> While the <i>chana<\/i> cooks, saut\u00e9 onions until golden in 1 tbsp. oil. Saut\u00e9 ginger garlic paste as well to remove the raw smell. Fry chopped tomatoes with salt. Make sure tomatoes turn soft and the raw smell goes away. Saut\u00e9 again along with chili powder and turmeric till the raw smell goes off.<\/p>\n<p>Blend once cooled to a smooth paste. Optional \u2013 You can also add 1 tbsp. cooked <i>chana<\/i> to the mixture and blend until smooth without water. This makes the gravy thick and delicious.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><b>Final preparation: <\/b>Saut\u00e9 cinnamon, cloves, bay leaf and cardamom in 2 tbsp. oil. Optional \u2013 Add chopped onions and chilli. Fry until golden. Next transfer the blended paste. Stir well. Add <i>garam masala<\/i> powder, coriander powder and saut\u00e9 until the mixture leaves the sides of the pan.<\/p>\n<p>Add the cooked chickpeas and then the stock (<i>chana<\/i> cooked water) as needed. You may need to use up all. If needed pour little more water to bring it to a consistency.<\/p>\n<p>Bring it to a boil. Simmer for about 5 minutes or until it reaches the desired consistency. Taste the gravy and add more <i>garam masala<\/i> and salt if needed. Cook further for another 2 to 3 mins.<\/p>\n<p>Add fenugreek leaves and <i>amchur<\/i>. Stir and switch off. Add chopped coriander leaves. Cover and set aside until served.<\/p>\n<p><i>Chana masala<\/i> is ready to serve with rice, onion and lemon wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chana Masala. (Vansh A. Gupta\/Siliconeer) A staple of North Indian palate, that\u2019s spicy, has a lot of protein, and is deceivingly delicious. Chef Sanjay Patel shows you how to make Chana Masala at home. Ingredients: For Chana Masala \u00be cup chana or chickpeas raw (or 2\u00bc cups soaked or canned) 1\u00bd cups water 1 pinch&#8230;<\/p>\n<div class=\"read-more-link\"><a href=\"https:\/\/siliconeer.com\/current\/chana-masala-deceivingly-delicious\/\">Read More<\/a><\/div>\n","protected":false},"author":8,"featured_media":66847,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[19798,2354,19210,10286,16414,19801,2353,237,19800,18458,147,11656,19802,19799],"class_list":["post-66849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-lifestyle","tag-chana-masala","tag-chef-sanjay-patel","tag-cuisine","tag-dinner","tag-entree","tag-home-style-cooking","tag-indian-recipe","tag-lifestyle","tag-north-indian","tag-punjabi","tag-siliconeer","tag-spicy","tag-staple-diet","tag-veg"],"acf":[],"_links":{"self":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts\/66849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/comments?post=66849"}],"version-history":[{"count":0,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts\/66849\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/media\/66847"}],"wp:attachment":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/media?parent=66849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/categories?post=66849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/tags?post=66849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}