Comments on: chana masala http://smittenkitchen.com/2010/02/chana-masala/ Thu, 24 May 2012 05:21:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: NewRecipeSeeker http://smittenkitchen.com/2010/02/chana-masala/#comment-1892368 NewRecipeSeeker Wed, 23 May 2012 15:14:22 +0000 http://smittenkitchen.com/?p=5645#comment-1892368 Tried this out yesterday. Came out wonderful. Thanks so much for the recipe. Loved it. Tried this out yesterday. Came out wonderful. Thanks so much for the recipe. Loved it.

]]> By: evin http://smittenkitchen.com/2010/02/chana-masala/#comment-1865374 evin Mon, 14 May 2012 22:06:29 +0000 http://smittenkitchen.com/?p=5645#comment-1865374 omg thank you. at last. perfect blend of spices. my new go to! omg thank you. at last. perfect blend of spices. my new go to!

]]> By: Morgan http://smittenkitchen.com/2010/02/chana-masala/#comment-1856920 Morgan Sat, 12 May 2012 03:20:46 +0000 http://smittenkitchen.com/?p=5645#comment-1856920 I gave my mom a copy of the recipe, and a bag with all the spices, because there was no way she'd be able to get garam masala, much less the amchoor. Now I'm under orders to buy her a bag of amchoor. She and my dad LOVED it. :) I gave my mom a copy of the recipe, and a bag with all the spices, because there was no way she’d be able to get garam masala, much less the amchoor.

Now I’m under orders to buy her a bag of amchoor. She and my dad LOVED it. :)

]]> By: Tina E. http://smittenkitchen.com/2010/02/chana-masala/#comment-1851991 Tina E. Thu, 10 May 2012 16:13:21 +0000 http://smittenkitchen.com/?p=5645#comment-1851991 Hello! So I made this last night and it turned out great! Not as good as what I get at my neighborhood Indian place but for homemade, this was top notch. I did not add cumin seeds or amchoor powder but the flavor was great all the same. The only thing I noticed was that it was missing a some depth, maybe I need to simmer this a while longer or maybe next time I'll add some tomato paste to see how it turns out. I just wanted to thank you for this super easy recipe, we love Indian food so being able to make quasi Indian food at home is great! Hello!

So I made this last night and it turned out great! Not as good as what I get at my neighborhood Indian place but for homemade, this was top notch. I did not add cumin seeds or amchoor powder but the flavor was great all the same. The only thing I noticed was that it was missing a some depth, maybe I need to simmer this a while longer or maybe next time I’ll add some tomato paste to see how it turns out. I just wanted to thank you for this super easy recipe, we love Indian food so being able to make quasi Indian food at home is great!

]]> By: Shilpa http://smittenkitchen.com/2010/02/chana-masala/#comment-1826874 Shilpa Wed, 02 May 2012 18:38:10 +0000 http://smittenkitchen.com/?p=5645#comment-1826874 Here's a north Indian pro-tip that will take your chana masala over the top good: when you're boiling/cooking your chickpeas, throw in a mesh bag with a couple teaspoons of Indian black tea-leaves (or just put in a tea-bag). Fish the tea-bag out when the peas are cooked, and just use the regular recipe from thereon. The tea-leaves impart a crazy-good earthy flavor to the chana! Here’s a north Indian pro-tip that will take your chana masala over the top good: when you’re boiling/cooking your chickpeas, throw in a mesh bag with a couple teaspoons of Indian black tea-leaves (or just put in a tea-bag). Fish the tea-bag out when the peas are cooked, and just use the regular recipe from thereon. The tea-leaves impart a crazy-good earthy flavor to the chana!

]]> By: Amy http://smittenkitchen.com/2010/02/chana-masala/#comment-1825143 Amy Wed, 02 May 2012 00:28:59 +0000 http://smittenkitchen.com/?p=5645#comment-1825143 Had this for lunch at Wegmans today & can't wait to make it. So excited to see that I have almost all of the spices on hand already! Thanks so much!!! Had this for lunch at Wegmans today & can’t wait to make it. So excited to see that I have almost all of the spices on hand already! Thanks so much!!!

]]> By: Jena http://smittenkitchen.com/2010/02/chana-masala/#comment-1769779 Jena Wed, 11 Apr 2012 16:36:02 +0000 http://smittenkitchen.com/?p=5645#comment-1769779 Made this for lunches this week and its fantastic and so easy! My husband has already requested that I make this for a carry in at his work next week. Thank you for once again providing a great recipe. Can't wait for your cookbook! Made this for lunches this week and its fantastic and so easy! My husband has already requested that I make this for a carry in at his work next week. Thank you for once again providing a great recipe. Can’t wait for your cookbook!

]]> By: Jenny http://smittenkitchen.com/2010/02/chana-masala/#comment-1764457 Jenny Tue, 10 Apr 2012 00:36:35 +0000 http://smittenkitchen.com/?p=5645#comment-1764457 This has become a staple in my house...delicious! It is worth a trip to your local Indian market for the amchoor. Oh and make sure you make the Indian-spiced potatoes mentioned above. Amazing Indian meal. Thank you! This has become a staple in my house…delicious! It is worth a trip to your local Indian market for the amchoor. Oh and make sure you make the Indian-spiced potatoes mentioned above. Amazing Indian meal. Thank you!

]]> By: deb http://smittenkitchen.com/2010/02/chana-masala/#comment-1693053 deb Thu, 15 Mar 2012 17:11:52 +0000 http://smittenkitchen.com/?p=5645#comment-1693053 Hi Ken -- Whole seeds provide a great texture. No reason not to adapt it without them if you wish. Hi Ken — Whole seeds provide a great texture. No reason not to adapt it without them if you wish.

]]> By: Ken http://smittenkitchen.com/2010/02/chana-masala/#comment-1688232 Ken Tue, 13 Mar 2012 21:45:00 +0000 http://smittenkitchen.com/?p=5645#comment-1688232 I'm confused by the cumin specifications. The ingredients list calls for 2 tsp. of ground cumin, and 2 tsp. of cumin seeds (toasted and ground). I'm curious as to why both pre-ground and freshly-ground cumin are called for. Is some special flavor imparted that way? Would it work just as well to use 4 tsp. of toasted & ground cumin seeds? I’m confused by the cumin specifications. The ingredients list calls for 2 tsp. of ground cumin, and 2 tsp. of cumin seeds (toasted and ground). I’m curious as to why both pre-ground and freshly-ground cumin are called for. Is some special flavor imparted that way? Would it work just as well to use 4 tsp. of toasted & ground cumin seeds?

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