BEST Chickpea curry recipe | Chana masala | Vegetarian |Vegan curry | Cook withme | Food with Chetna

[@eileenlorson]

Came out great! Instant pot manual button 27 minutes on high pressure , let pressure come down naturally, stays warm til you want to eat - automatic pressure cooker good for this senior citizen!!!

[@Gamera17]

you have been doing such an amazing service for my sanity and tastebuds during these trying times, chetna. thank you!

[@dariagomonova373]

The best recipe so far, 10/10! I tried a lot of chana masalas in my life and this recipe is a real deal 👍 thank you Chetna ❤️

[@raecarroll100]

My search for a decent cook ended when I found you!! You are the real deal. I search for quality and that’s what I’ve found. Thank you and looking forward to doing my Chole, after buying all the ingredients today. My chickpeas are soaking now tonight in my pressure cooker. 😊

[@toresanderify]

Omg! You added tea? That blew my mind🤯 I bet it makes the dish super interesting!!

[@FoodwithChetna]

Yes it does!

[@angelasavvas472]

Made this for the second time last night! Such a magical dish! I use a Dutch oven on stovetop. It takes a couple hours and at least an extra cup of water to get the chickpeas tender. If at this point the sauce is a little thin, just remove lid and simmer to desired consistency!

[@FoodwithChetna]

Fantastic!

[@melissabonnette1980]

I went to an Indian restaurant 3 years ago where the food is always fabulous and they always bring out extras. My first visit, one of the gentleman brought me chole and explained that his wife made it frequently. It was love at first taste and I have looked since then for a recipe that looked right. I just found it! Thank you so much, Chetna! I cannot wait to try this!!

[@FoodwithChetna]

Hope you will enjoy it as much!

[@patrickchamberlain3980]

This is really good , Indian comfort food. Using dried chickpeas results in a much better texture and the flavour really gets into them. The only thing I did differently was to pour boiling water over the dried chickpeas and leave them for an hour before continuing as in the video. I gave them 20 mins at high pressure and then left the pressure cooker for an hour to cool slowly.

[@bethhull8463]

This looks fabulous. For anyone who is not going to use a pressure cooker I will pass on a hint from Samin Nosrat’s podcast is to let chickpeas soak in the fridge for two days before cooking them. It takes much less time to cook them and the texture is wonderful. As an aside, I just got done eating Fennel Potatoes from your 30 Minute Indian cookbook - it is delicious.

[@AlaiMacErc]

Adding the baking soda to the soaking liquid is another tip I've heard. But if your chickpeas are as old as the last batch I tried cooking with, maybe just give up. :) Or, turn them into gram flour instead...

[@vithusanvelichore2748]

I can smell the chole thru the screen 😍 Thank you for sharing!! definitely will have it with chapati tonight!! May God bless you and your family always!! Stay safe

[@FoodwithChetna]

My pleasure 😊

[@ManagementProfessor]

We just made it! Happy to confirm it is indeed the Best tasting Chana curry we have ever had. Thank you!!

[@TheJazzPoetAmy]

Chetna, since going GF years ago, I have appreciated Indian food more than ever. This recipe is one I have attempted before, but your can-do vibe has given me confidence to do it right. 💚

[@amruthat361]

I can't wait anymore for the moment when you unbox the silver play button, you deserve something more,but I don't why you have been waiting since a long time for 100k,all the best dear

[@FoodwithChetna]

I dont know either, I do try and do real content and not made up and silly stuff but I dont know what people want to watch!

[@OjaysReel]

Let's share and get the word out. Good food shouldn't be kept to those lucky enough to be here, no?

[@FoodwithChetna]

@@OjaysReel Thank you!

[@MichelleTomlinC]

Just made this today and it was very tasty!! Even my picky 8 year old loved it!

[@MackJn316]

Very beautiful presentation An intricate recipe! Lot of steps Looks delicious! Thank you for sharing

[@FoodwithChetna]

You are welcome

[@spanishlessonsforme]

Made this today. It was delicious! My husband and my mom loved it. Thank you Chetna! I have made a few of your recipes and each one has been a success. I can’t wait for your vegetarian recipes book to be available in the States. Many blessings!

[@FoodwithChetna]

Glad you liked it and I cant wait for the book to be out too!

[@irpacynot]

The video was kind of vague in saying "strong tea." What did you use?

[@Apocalypz]

I've never added tea to a dish. You always provide new ideas for cooking. Thanks!

[@FoodwithChetna]

Hope you enjoy

[@rookiecookchick]

Food with Chetna what type of tea is that :) thanks

[@squange20]

I always wanted an authentic chickpea recipe without using pre-packed spices, and I’m glad I found this one. Thanks.

[@kandimegahan7844]

Finished watching; scrolling through what's to come, and feeling so glad I discovered this channel!!!

[@myrazafar4289]

Bouht achhi hotien hn ap ki recipes.I've tried some of them.Thank u.

[@FoodwithChetna]

Thanks a lot

[@ladyboneflowers4502]

Omg. Thank you so much for your amazing videos. I'm making mine in a Dutch oven as I write this. It smells heavenly in my house. I'm having a few friends over and I'm sure this will impress. I'm serving it with rice and chapati.

[@WildRoseCountryGirl]

you have such a lovely disposition. I enjoy watching and learning from you.

[@FoodwithChetna]

Thank you so much!

[@tonyevans4898]

Very nice...! Different , secret black tea addition...Great got to try this method.........😃👌👍🖐

[@SashaMarieStone]

I made this today and it is absolutely delicious!! Can’t wait to share it with my family.

[@lhs1221]

I picked your recipe out of all the other chickpea curries and I am so glad I did. It came out great and everyone loves it! Thank you for all your excellent recipes, tips and techniques.

[@OneMystiqueGirl]

Amazing recipe...loved it. Love from India 🇮🇳🇮🇳😍🤗

[@FoodwithChetna]

Thank you so much 😃

[@tjmoore1084]

hi chetna, this is tom from new jersey, usa. i made your recipe today, minus the baking soda, while adding a lb of baby carrots in my instant pot. yum!!! altho, my onions and tomatoes cooked for an hour instead of 30 due to excess moisture, i turned up the heat after 30 mins. ok. i so love ur channel, having tried a few recipes. just had to let u kno. tom

[@kxross]

Wonderful! I made Chole today and it is absolutely delicious. I’m glad to have a version that uses dried beans since they are always in my pantry.

[@---------------------------...]

I think pressure cooking it with the masala improves the infusion of spices into the chickpeas so much! Great idea.

[@FoodwithChetna]

Yes it does! enjoy

[@lakshmikrishnan4637]

One of my kids and my favourite side dish for Rotis. We just love it. Thank you so much Chetna👍🤗It's looking yum😋😋👌

[@FoodwithChetna]

My pleasure 😊

[@lyndonlives638]

Looks sensational! You have definitely emboldened me to cook the onion for far longer than I normally would!

[@stevem3194]

I love your recipes, your star presence, and now even your home/design style. I just recently got into the world of KZbin plant aficionados. When you showed your dining room with the beautiful plant displays I immediately craved a plant video from you. Might I suggest a simple beverage recipe (similar to you chai and lemongrass ginger videos) and then you walk around your space with the drink showing your wonderful plants?

[@FoodwithChetna]

Good idea, will have a think! thank you, I do love my plants

[@paultjonsiefat5971]

Finally came around to making this, happened to have ajwain seeds, black cardamom and amchoor in my spice drawer. It's now my latest comfort food. Interesting how the recipe starts out a lot like the standard Ethiopian procedure for chickpea or gram flour stews...

[@tldrSF]

One of my favorite dishes. Your version looks outstanding!

[@FoodwithChetna]

Thanks so much!

[@AppyDancer]

Don't know if you will see this but I have a confession to make. I almost always start out making chana masala and then I find things in my fridge that need to be used up and it turns into chana masala stew. Thank you for giving us such great recipes that they can be used as the base for so many things.

[@augustrob1]

When I was in India, I got to have Amritsari chole. It was wonderful. I miss India so badly.

[@nannakurzhaar]

ohh that looks good! And I love the characteristic karate chop of Indians with the pressure cooker :D thanks for this recipe!!

[@mariannenielsen425]

i just love your show is relaxing, and the food is amazing. Thank you.

[@priscajouve6285]

Hello! I'm French and my English is very little. I have just discovered your channel and this repice is very very nice. I have mad this with azuki peas (because I have more) and it's so very good. The first time I will doing with chickpeas. Thanks and good day!

[@yuenekochan]

Do you change the water before cooking the chickpeas or do you use the soaking water?

[@adammcneil1504]

lovely, thoughtful recipe. i must try this one. thank you!

[@persimo82]

Cool! Never seen anyone use tea to cook chickpeas. Looks fantastic!

[@FoodwithChetna]

It's so good! hope you will try it

[@marksmith7789]

I made this at the weekend and it really is amazing, well worth the time getting that masala nice and brown. The flavours are wonderful. I used my Instantpot and the chickpeas came out perfectly.

[@FoodwithChetna]

Glad you liked it

[@karenmathias8817]

I really cannot wait to try to make this curry a lot more complex than a lot of the recipes you post but it looks really interesting and worth the time and effort to make. Just one question have just invested in a pressure cooker as it does seem to be used a lot in Indian cookery however it doesn’t whistle how much time per whistle should I cook it for ? Also thank you for taking the time to make and post so many videos during this lockdown really look forward to watching them

[@kh23797]

I'd advise anyone contemplating getting a pressure cooker to get an _Instant Pot_ or something similar. Stove-top pressure cookers were great in their day but these new electric equivalents are so much less messy, virtually noiseless, yet do the same job. And they are programmable. No more counting the whistles, no more steam all over the kitchen! I've never looked back since I got one-and no, they don't pay me to say so, honestly!

[@eileenlorson]

@@kh23797 Totally agree! Best is you can walk away and return to a finished pot of soup etc

[@patrickchamberlain3980]

I cooked them for 20 mins at high pressure, same as usual for dried beans and pulses. I've never counted whistles, I'm not sure how that works! Stove top pressure cookers are easy once you get used to them. There's nothing to go wrong and you can use them for other things without pressure.

[@rivkah5219]

This looks delicious. I will try it. I tried another one of your recipes and it was the best chicpea dish I ever tasted. Bursting with flavor!

[@joaofarias6473]

Amazing, amazing dish!! Thank you for the plant-based recipe 🌿🌱

[@FoodwithChetna]

My pleasure 😊

[@frankherzer2227]

Thank you for this recipe.I'm a German vegetarian.I would be happy to see South-Indian vegetarian and vegan recipies from you,because I like it HOT 💥 With chilies,habaneros and more hot stuff 😃 Thank you 💖

[@FoodwithChetna]

you can try any of my recipes with added chillies to your taste

[@nirmalamohanan9764]

It's relishing,that I cannot miss it.Thankyou.

[@213LotusBlossom]

Do you have cookbooks??? Where can one purchase your cookbooks! Barnes n Nobles and or Amazon???? 🇺🇸

[@thetanpopsicle3824]

Your channel is stunning; you have expanded my repertoire so much. THANK YOU! Since college, when my friend taught this Midwestern White Guy to cook Indian dishes, I've been in love with cuisine. Chana Masala is by far my favorite dish, soI judge all new restaurants by this dish. Xannot wait to try this along side your Roti recipe.

[@RobHoughton]

Chetna! Just found your channel. I see I've been missing out on many, many recipes. Time to catch up! NOTE: have you tried putting a damp paper towel under your cutting board so it won't slip? My heart skips every time I see your board slip about when you're cutting. Okay, time to get off my soapbox and into the kitchen - thanks for sharing your wonderfully expansive knowledge!

[@IIXchelleom8]

I will have a blast trying this ! One of my favorites when I order at restaurants…please tell me what is strong tea?! Black tea?!

[@moand7862]

Wow! This dish takes some commitment and I'm ready! 🤯

[@dhanyaasher7060]

I made this today and turned out fantastic! shared it with neighbors as well

[@only4fun38]

Made this and found it to be by far the best chickpea curry ever (and I've had a few as it's a favourite) but I skipped the baking soda ...might try again with the baking soda and see the difference I wonder why it is added here - is it just to soften the chickpeas? Oh and as I didn't have the mango powder I used Sumac instead for the sour taste ...I know it's not even an Indian spice but I think it worked.

[@ana-7421]

Yes!! I was just going to look for a chickpea recipe for Easter... perfect timing, thank you, Chetna! Do you know how to make thairu sadam (curd rice)? Would love to see a video for that!

[@FoodwithChetna]

Sure thing, enjoy this one!

[@alliecat65]

Just got your book and have ordered all of the special ingredients! Can’t wait!🙏🏻

[@tanluwils1736]

I made chole bindi a few months back using the min 12-hour soaking method. I didn't know it was a north Indian method, so that's interesting to know. I wish I had the black tea on hand, but all the black tea I had was a very expensive Chinese lapsang souchong from a friend, so instead, I used smoked paprika (which is quite noticeably smoky) to get that element in the dal. The recipe I used required a dadka at the end using green chilis and cumin. It was delicious! What I didn't do was puree the onions and tomatoes. I think the browned blended onions in particular is something I took away from your video, so thank you!

[@FoodwithChetna]

You are very welcome, glad I could help

[@sarnathkerala8160]

memories of student days in Southall UK buying chole n bhatura, not understanding tea,,first time seeing this. Cheers trinidad tobago

[@FoodwithChetna]

Cheers Sarnath! hope you will try urself

[@sangeetsubedi9509]

tea is for deep dark color

[@googlorsnooglor8757]

Omg this looks INCREDIBLE! I would LOVE IT if you make more vegan recipes

[@FoodwithChetna]

There are loads on my channel and have a whole book too

[@kiirstiimarie]

I just made this with pre-boiled chickpeas and its delicious. Cooking the onion and tomato puree for a long time was worth it. It wasn't that hard, I just cooked other dishes during that time, Thanks!

[@kerstineenitsrek6391]

Greetings from Frankfurt Germany - one of the best I ever cooked. Thank you very much.

[@FoodwithChetna]

Glad you enjoyed it!

[@AayushitheAquarius]

I tried this recipe and my friends loved it. Thanks Chetna

[@nehashaktikohli880]

Good evening can I use the same recipe but with kale Chabat? Thank you so much for all your hard work! Have enjoyed learning Indian cooking thanks to you ! Have a nice end of weekend

[@handmadebyMickie]

Chetna I love your recipes and have all your books except the new one. I do wish you would release a book with recipes for cooking for one or two, you force me to do math every time I make one of your recipes for the first time! 😂😉 Thanks

[@jlynnstapleton9674]

This looks absolutely divine. That might be something to cook this weekend. Question, if you’ve not got a pressure cooker (mum took hers when she moved), and you’re not in a hurry, could you put the soaked chickpeas and masala into a slow-cooker to cook through the day?

[@cindusurendran8790]

Hi Chetna, this looks delicious and I can't wait to try it. When you said baking soda , did you mean baking powder or bicarbonate of soda? Thanks 😊

[@FoodwithChetna]

Bi carb

[@rhondachudoschnik]

Hi Chetna I don’t have a pressure cooker,how long should I cook it for in a pan?

[@WeeklyDad]

Great instructions!!! Looks great, thanks for sharing 🙏

[@FoodwithChetna]

Thanks for watching!

[@komalkhurana7482]

Lov your cooking .. simple easy 😊

[@jonhayes6673]

Chetna, another masterpiece! Greetings and much love from the US!

[@garydaniels1341]

Looking forward to tryingb this one, never used more than one onion or two tomatoes in a family recipe before, seems a lot but when it cooks down into that paste with spices it looks so authentic and interesting, certainly a taste experience not to be missed. Thankyou Chetna

[@FoodwithChetna]

Hope you enjoy

[@camillakeeling8053]

So delicious! What does the bicarbonate of soda do?

[@atrinka1]

what a fantastic recipe! thanks!

[@FoodwithChetna]

My pleasure 😊

[@LynneLaRochelle]

That looks amazing! I can’t wait to try. The flavor must be so intense!

[@edwardseymour4930]

Looks absolutely delicious!

[@jocelynkelly3294]

I’m drooling, looks so good.

[@shishiradas6237]

Made this today. It was absolutely sensational!

[@broshmosh]

Where do you find your black cardamom normally, Chetna? From Asian supermarket? I haven't looked properly for it yet, and I don't know of a spice shop nearby. With lockdown in place it's going to be a while until I can get to Cardiff again...

[@FoodwithChetna]

Yes from the Asian supermarket!

[@cavingreen1101]

I’m just making this now and wondering if there should be garlic in it?

[@deepikachander5284]

You do your eyeliner so well 😊 you are always so well put together ❤️

[@asa.l9151]

is it possible to cook this without blending the onions? i don't have a blender but this looks so delicious that i wanna try!

[@lukegohara]

Beautiful recipe. Please don’t be offended, but I’m going to ask what differences I’d have to make if I used tinned?? Less water maybe? Really keen to try it today!!

[@FoodwithChetna]

Just use chickpeas from the tins and cover and cook. You wont have to cook those as long as these dry ones. do try with tinned chickpeas if that is what you have

[@Mashkoor110]

This recipe is so different from others on the net. Looks absolutely delicious. ❤

[@FoodwithChetna]

Hope you enjoy

[@chooiminloh40]

Looks fab. I know it will be GREAT. thank you again.

[@FoodwithChetna]

Hope you like it!

[@lilbitch3720]

I love your account! I follow your recipes religiously ☺️

[@tsiggy]

I've been making chana masala based on that other recipe of yours. In fact, i've just finished cooking it. Imma give this one a try next time. It looks scrumptious af (as hell).

[@monicak181]

Could I still cook this if I don't have a blender? And instead just cut the onions and tomatoes really finely? Looks amazing, so excited to make this!!

[@FoodwithChetna]

Yes you can!

[@aswathims9186]

Oh my god.....yummy and creamy Thanku chetna

[@MrCElk]

This looks great, cannot wait to try.

[@HolgerDanske]

Is the tea for flavor, color or both? Thanks for another great recipe.

[@BiG-oc5vp]

Tea is for colour and also it helps the chickpeas to cook thoroughly.

[@FoodwithChetna]

mainly colour

[@skline1]

I have a pressure cooker that you use time as a measure. Can you tell me roughly what eight whistles equates to in time? Thanks - your recipe looks delicious!

[@eileenlorson]

Soaked overnight chickpeas takes about 27 minutes on high pressure - if I’m making hummus I pressure 35 min

[@kishastanley344]

It looks so good i imagine the way it smells i love curry chick peas so delicious if only we had youtube smell vision 🇮🇳 food the best

[@FoodwithChetna]

It's so good!

[@prisillaspace]

OMGoodness!!!! I want to make this!!! 😃😋🙏💖💐

[@jaisai9995]

Yummy I will make it tomorrow. Thank you Chetna ❤❤❤

[@meva5]

This looks delicious! Could you use a bit of tamarind instead of the mango powder?

[@FoodwithChetna]

Yes you can!

[@akbaranees8461]

Hello ChetnaJI, could we make this dish with black chick peas ?

[@amruthanarasimhan8098]

Would really this out didi... Thank you for this recipe

[@Gorguruga]

That does looks totally amazing but unfortunately i don't have the patience to do all that lol. In any event, another great video Chetna!

[@melodioushaste]

Have you ever used Lapsang souchong in place of regular tea?