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--- vegetarian:chana_masala [2025/01/27 10:50] – [Ingedients] tom
+++ vegetarian:chana_masala [2025/02/07 09:01] (current) – [Ingedients] tom
@@ Line 1: / Line 1: @@
 ====== Chana Masala ======
-Indian chickpea dish
+Indian chickpea dish.
+This recipe uses tinned chickpeas. They are cooked a second time to remove some of the flavour the canning process imparts and improve the texture as the canning process doesn't cook them long enough. You can skip the second cooking process if you are happy with the texture out of the tin.
 ===== Ingedients =====
@@ Line 11: / Line 13: @@
   * ½ tsp Ground Coriander
   * ½ tsp Ground Cumin
-  * ½ tsp Salt
+  * 1½ tsp Salt
   * ¼ tsp Turmeric
   * ¼ tsp Ground Chilli
   * ½ tsp Asafoetida
   * ¼ tsp Amchur Powder
-  * 1 tspn Garam Masala
+  * 1 tsp Garam Masala
   * 1 tbs Ghee/Oil
-===== Equipment Needed =====
+===== Additional Equipment Needed =====
   * Blender
   * Pressure Cooker
@@ Line 24: / Line 27: @@
 ===== Method =====
-  - Prep coriander, cumin, salt, turmeric and chilli into a bowel. Prep asafoetida, amchur and garam masala in a separate bowl. Prep veggies.
+==== Mise en place ====
-  - Fry up the green chilli, needs to have char on it. Add in onion and sauté till translucent.
+  - Set Garam Masala to one side.
-  - Add in ginger and garlic and cook for a few minutes until fragrant. Add in coriander spice mix and cook till fragrant.
+  - Combine remaining dry spices and ½ tsp of salt together in a bowl and set aside.
-  - Add in tomatoes and simmer a few minutes, put all into the blender and make it smooth. Might have to add a dash of water.
+  - Dice Onion and Green Chilies.
-  - Put chickpeas and tomato mix in to pressure cooker, add ½ cup of water and pressure cook at #3.
+  - Drain and rinse chickpeas.
-  - Add in garam masala mix and simmer for 30 minutes.
+  - Blend Tomatoes into a puree.
+==== Prepare the Chickpeas ====
+  - Place chickpeas in pressure cooker and cover with clean water.
+  - Add a tsp of salt and cook on setting #3 (Around 20 minutes under pressure).
+  - Once pressure has released, drain and set aside.
+==== Prepare the gravy ====
+  - Heat oil in a large pot on medium heat.
+  - Sauté Onions for 10 minutes or softened and translucent.
+  - Add diced Green Chili and cook for a further 5 minutes or until softened.
+  - Add dry spices and cook for a couple or minutes or until fragrant.
+  - Add Tomato puree, Ginger and Garlic and cook until you see the oil separate and come to the top of the pot.
+  - Add prepared Chickpeas and cook for a further 5 minutes.
+  - Remove from heat and stir in Garam Masala.