Best Chana Masala With Pomegranate Raita Recipes

CHANA MASALA RECIPE

Steps:

• Rinse dried chickpeas at least thrice. Soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours.
• Drain the water and rinse them well. Pour 1 ½ cups water and pressure cook for 5 to 6 whistles on a stovetop cooker. You may also cook in an instant pot for 18 minutes on a high pressure. Let the pressure drop naturally.
• Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully. If not cook them for a little longer.
• Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices - cinnamon, cloves, cardamoms and bay leaf.
• When they begin to sizzle add the onions and saute until they turn light golden.
• Add ginger garlic paste and saute for a minute without burning.
• Add tomatoes and salt. Let cook until mushy, pulpy and thick.
• Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
• Optional - If you want a smooth curry, cool this, discard the bay leaf and cinnamon. Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pan.
• Add the chana along with the chana stock (1¼ cups). Pour another ¾ to 1 cup water. If using canned chickpeas, drain and rinse them before adding with 1 ¾ cups water.
• Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
• When the consistency is thick (check pics), add amchur powder (optional) and kasuri methi.
• Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required.
• To make the recipe in Instant pot, make the onion tomato masala on saute mode. Optionally If you want you may cool and blend this. Add the soaked chickpeas with 2 cups water. Deglaze and Pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook on a saute mode for a few minutes until thick. Add kasuri methi and amchur.

CHANA MASALA WITH POMEGRANATE RAITA

Steps:

• Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
• Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
• Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.

CHANA MASALA

Steps:

• Drain the chickpeas, then combine them in a large Dutch oven with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water. (To pressure cook the chickpeas, see Cook's Note.) Bring the mixture to a boil in a large Dutch oven, then reduce to a simmer and cook, partially covered with a lid, until the chickpeas are tender, about 1 hour. If the liquid is evaporating too quickly before the chickpeas are tender, pour in an additional 1 cup of water and continue to cook. Discard the tea bag, bay leaves and cardamom. Drain the chickpeas and put them back in the pot.
• Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
• Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the tomatoes and 1/2 teaspoon salt and cook until well cooked and pasty, about 8 minutes. Add the Roasted Chana Masala Spice Blend along with 2 tablespoons of water and saute until well mixed and the flavors have melded, 3 to 5 minutes.
• Add the spice mixture to the chickpeas with 1 cup of water (see Cook's Note), mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and infuses the chickpeas, about 5 minutes. Adjust salt to taste. Garnish with fresh cilantro and serve with lime wedges or julienned ginger slaw, if desired.
• Combine the whole spices (coriander, cumin, black pepper, cinnamon and cardamom) in a small heavy skillet (preferably cast iron, if you have it) and roast over medium-high heat, shaking the pan often to ensure even roasting, until the spices start getting darker, 3 to 4 minutes. Lower the heat to low and add the powdered spices (pomegranate powder, mango powder, black salt, chile powder, turmeric and asafoetida) and cook, shaking or stirring constantly, until slightly darker, about 30 seconds. Be careful not to burn the spices. Immediately transfer the spices to a bowl and cool. Once cooled, grind the spices. You can double or triple this recipe and keep it in an airtight container for future use.

POMEGRANATE RAITA

Steps:

• Take the yogurt in a bowl and whisk it until it is smooth.
• Add pomegranate arils, chopped cucumber, onion and cilantro. Mix well into the yogurt.
• Add salt, chaat masala, black pepper and roasted cumin powder.
• Mix everything together and serve. If not serving right away then keep it refrigerated and serve chilled.