Healthy chickpeas are added to slowly-cooked onions, tomatoes and freshly-ground spices. Finished with lemon, coconut milk...
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I often try to prepare Indian recipes. Chickpeas are a classic in their cuisine. Your recipe is very well presented and prepared. Also the ginger-garlic paste is wonderfully done. So, thanks for sharing with us this dish!!!
what a great dish!! I made it last night and wish I would've made the whole recipe. I made half 'cause I thought it would be enough for just the two of us but today I wish I had leftovers!!
I skipped the chilies though, for my son, and he loved the chickpeas, he kept saying hmm hmmm =D
Thank you for this delicious dish
Just happen to have all of the ingredients in the fridge, so I decided to make this for lunch...super!
Instead of fresh tomatoes, I used a can of whole tomatoes (juice and all) that I had opened. The color was just a bit more red, but the dish was nice with the extra "tomato gravy".
Me quedaron buenos los garbanzos. Lo único que no seguí al pie de la letra fue lo de comprar los garbanzos en conserva, los compré secos y sin piel ya que me salieron más baratos :) tuve que dejar remojando un poco los garbanzos y sirvió igual. Todo lo demás lo seguí como dijeron y todo perfecto. Gracias!
The peas came out great. The only thing I didn't do was buy the canned peas, instead I got the dry ones because they're cheaper :)
I just soaked them for a little bit and it was all the same. For everything else I followed your instructions step by step and came out perfect. Thanks!
I made the Chana Masala based on your recipe and it was fabulous - better than many Indian Restaurants I've been to. I made an omelet this morning using techniques I learned in your cooking school and it turned out just like the picture - man, I love this place!!!
This dish was better than I've had in most Indian Restaurants! I served it simply with some Naan and rice. My girlfriend thought it was the best Chana Masala she's ever eaten. I personally loved it, but to make it I cut down on the amount of onion in the beginning and only used half a lemon, but it came out perfectly for our tastes. Simply superb!
This is an amazing recipe. I have an East Indian friend who used to teach Indian cooking and she often brings me wonderful samples of her food. Unfortunately we had no leftovers but I can't wait to make it again so I can bring her some. I am certain she will be impressed:) I did leave out the cayenne though and found the chili powder and chillies gave it the right amount of heat for our tastes.
The most helpful thing about all of these video recipes (for me) is showing the "not right" or "not quite done" phase. This really helps me conceptualize the progression of the cooking process and increases my success.
I also want to emphasize how excellent this is. I have enjoyed Indian food for several years but have never felt confident/comfortable enough in attempting my own. That has all changed with this foray. Many thanks to Kimberly S.
I have had my fair share of horrible, lavendery, perfumy and/or heavy ginger on Sushi and Chinese food and have developed an aversion to it now. An unexpected dose of it - especially if it's strong - can actually make me nauseous.
Is there something to substitute for ginger? Or can you eliminate it altogether? Will it make a huge difference? I would probably like using no ginger at all - in anything.
Last sunday I made this recipe for dinner and I had fun cooking it and it was wonderful to eat! Thanx for putting it on your website, I enjoy watching all the videos and getting inspiration along the way ... ;-)
Groeten uit Holland
Wow, this was such a delicious dish! I love the flavor that ghee gives to the masala, I was tasting it as I went and right before I added the yogurt I tasted it and thought that it wouldn't be good, but once added, the yogurt really combines the flavors together. I've made this twice since each time enjoying the yummy leftovers. Who knew vegetarian dishes tasted so great! Thanks!
I made this dish for the second time last night and it was delicious, again!
I'm wondering where I can find 'green chillies.' Are there different varieties of peppers that I might use or might they be named differently? I can't seem to find just plain 'green chillies.'
Secondly, could anyone explain how acid affects flavour? I tasted right before adding the lemon and then right after. The difference was incredible! The spicyness increased (or just became more apparent without being overpowering) and everything just popped.
The only thing I'll change is to cut back on the yogurt just a bit. The yogurt flavour overpowered the dish just a bit for my tastes.
Thanks for another great recipe!
Green chilies can be found in most Asian, Indian and also many larger grocery stores. If you cannot find them, you can substitute with jalapeno or Serrano peppers.
As for your second question - the thing about lemon is that it is almost magical. Sour notes are used to brighten and enhance dishes (and sauces) and to balance out flavors.
Ultimately, this is actually a bigger question and answer as most great dishes consist of the right balance of sweetness, saltiness, bitterness and sourness. In fact, there are entire books written about this. In the end it comes down to understanding the different components and the rolls they play and then adjusting the dish to your tastes (just like you intend to do with the yogurt next time). Hope this helps - Cheers!
I was totally excited about making this today but realized I only had margarine, canned chickpeas, canned tomatoes and low fat yogurt. Plus, my husband hates cilantro so I figured I'd proceed with really low expectations on how it would turn out.
I followed the recipe using what I had but used a 50/50 mix of low fat yogurt with high fat sour cream. I finished with chopped green onion and mint. (why mint? who knows, it's green I guess).
To my surprise, it turned out really well! I'm glad I didn't give up before I started.