It's been a while! Now that finally on my own and trying to feed myself and my husband, I realized I needed to learn how to make Indian food quickly and easily. My husband and I are medical residents and want to spend as little of our free time cooking.
Today I'm going to share a simplified version of my mom's Channa Masala recipe. Channa is chick pea and masala is what people would call curry. (On a side note, "curry" is comprised of so many different spices). To make this even quicker, I will be using my new Instant Pot, but this can be made on the stove in the pan as well!
Chickpeas and kidney beans are a great source of protein. 1 cup of chickpeas contains about 40g of protein and 1 can of kidney beans contains 16g of protein! This is especially great for vegetarians like my husband. We are always looking for ways to increase our protein intake.
Ingredients:
- 2 Cans Chickpeas, drain and wash
- 1 cup of tomato sauce from the can (can also use tomato paste and add water, can also use 2-3 fresh tomatoes)
- 1 medium sized onion, cut finely
- 1 tbsp oil
- 1 tbsp ginger garlic paste
Seasoning
- 1 tsp of daniya powder
- 1 tsp of cumin powder
- 1 tsp of paprika
- Salt to taste
Steps
1. Add oil to pan
2. Once hot, add onions and cook till translucent
3. Add ginger garlic paste and cook till the smell of rawness is gone
4. Add salt, daniya powder, cumin and paprika
5. Add tomato sauce and cook for a couple of minutes
6. Add in the washed and drained chickpeas
7. Close the instant pot and set it to pressure cook
8. Once its done, I like to place in saute mode and add additional seasoning till you get desired taste!
On a side note, you can also make the same recipe with Rajma or kidney beans!
Today I'm going to share a simplified version of my mom's Channa Masala recipe. Channa is chick pea and masala is what people would call curry. (On a side note, "curry" is comprised of so many different spices). To make this even quicker, I will be using my new Instant Pot, but this can be made on the stove in the pan as well!
Chickpeas and kidney beans are a great source of protein. 1 cup of chickpeas contains about 40g of protein and 1 can of kidney beans contains 16g of protein! This is especially great for vegetarians like my husband. We are always looking for ways to increase our protein intake.
Ingredients:
- 2 Cans Chickpeas, drain and wash
- 1 cup of tomato sauce from the can (can also use tomato paste and add water, can also use 2-3 fresh tomatoes)
- 1 medium sized onion, cut finely
- 1 tbsp oil
- 1 tbsp ginger garlic paste
Seasoning
- 1 tsp of daniya powder
- 1 tsp of cumin powder
- 1 tsp of paprika
- Salt to taste
Steps
1. Add oil to pan
2. Once hot, add onions and cook till translucent
3. Add ginger garlic paste and cook till the smell of rawness is gone
4. Add salt, daniya powder, cumin and paprika
5. Add tomato sauce and cook for a couple of minutes
6. Add in the washed and drained chickpeas
7. Close the instant pot and set it to pressure cook
8. Once its done, I like to place in saute mode and add additional seasoning till you get desired taste!
On a side note, you can also make the same recipe with Rajma or kidney beans!
