Recipes for "chana masala"

Heat oil in a large saucepan over medium heat. Sauté onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes.

Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes.

Add tomatoes, chickpeas, and tomato sauce; stir and simmer until tomatoes soften, about 5 minutes.

Stir yogurt into mixture until the color of mixture is even; simmer until again hot, about 5 minutes more.

Remove pan from heat; stir lemon juice and salt into mixture.

Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; sauté onion until translucent, 5 to 10 minutes. Add garlic and sauté until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture. Cook and stir until fragrant, 2 to 3 minutes.

Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.

Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.

Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.

Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.

Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.

Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.

Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.

Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.

Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.

Stir just enough water into the mixture to get a thick sauce; bring to a boil and stir chickpeas into the sauce. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.