How do you make chana malasa? I have tried many times, and although the taste is fine, I can never get it to be thick, like it is at restaurants.. Mine comes just comes out plain old chane with tomatoes/onions fried etc … no consistency .. Any receipes you can share?
Re: Chana Masala
NO ONE knows how to make chane restaurant style? Or, any curry style, really?
Re: Chana Masala
I don't use any onion or tomato's in my channa salan
Just cook the channas in water until they tender
Then in a separate pot bhonifie the redchillies 'salt'zeera powder 'khtai powder'black paper powderd'garam masalah powder'some chat masalah and then add well cooked channas with some water.let it simmer for 10 minutes and it will be ready then.
Serve with achar yougurt and onion sliced
I think the key is to blend the masala (fried onion/tomato etc)...
Is the only way to get soft chickpeas by using baking soda btw?
Re: Chana Masala
do you ladies make chana masala with cooked (ie- canned) chickpeas or boil them from scratch? if you do boil them from scratch with baking soda....can you please post the process? thanks in advance :)
also, does anyone have an amazing chana and baturra recipe they can share?
Re: Chana Masala
I always soak the chanas. I find that soaking then with baking soda makes them softer. Otherwise they still have a bit of bite to them no matter how long u cook lol.
I follow the recipe another GS member posted and soak one mug of chanay with 3 Tbsp baking soda + 1Tsp salt. At least 10 hrs.
Re: Chana Masala
I don't use any onion or tomato's in my channa salan Just cook the channas in water until they tender Then in a separate pot bhonifie the redchillies 'salt'zeera powder 'khtai powder'black paper powderd'garam masalah powder'some chat masalah and then add well cooked channas with some water.let it simmer for 10 minutes and it will be ready then. Serve with achar yougurt and onion sliced
thnaks ! I will try that.. I find it interesting you do not use onions or tomatoes, as I always thought that was the basis or pretty much every desi dish
Re: Chana Masala
The key for thick chana masala is you crush some chanas in it. I make different styles of chana and alhamdulillah they turn out with good thick gravy. Another tip is you can putmasoor daal boiled and grinded in it, tastes amazing and thick gravy.