in praise of black cardamom: Chana Masala recipe!

kidsan

I have just made my 'signature' chana masala using black cardamon and, though i say so myself, it was deeeeelicious

Black cardamon is a quite different affair from the normal green ones and imparts the most wonderfully intense smoky flavour to dishes.

I'm not sure how much it is used in india (i suspect not so much) and It's certainly not a well known spice here in the UK but i would encourage people to get hold of some and test it out.
I guarantee you will not be disappointed!!

machadinha

Can we have the channa recipe while you're at it? I'm still looking for a good one.

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kidsan

sure M, though i'm not sure that my recipe is at all 'standard' but it is very simple and ( i think) very tasty.

-So...in a food processor, blend onion, garlic, fresh ginger and fresh chilli

-fry this in oil/ghee/butter for 5-10 mins

-add spices...either turmeric/cumin/coriander/etc or cheat and use pataks! (it's worth noting that as pataks use freshly ground good quality spices, they can be far better than the so-called fresh spices that have been sitting on your shelf for a year and a half!) now add black cardamon pod and some cinnamon stick/bark

-fry for 5 mins or so, adding water if it starts to stick

-add chopped tomatoes, fresh or tinned and simmer another 5-10mins

-then add tinned chickpeas with their liquid and simmer simmer simmer...an hour or more is good so that reduce and get really tasty

-when ready, turn off heat, add chopped coriander (cilantro), stir and allow to steep 10 mins.

-eat

(ps sorry, i've not given quantities but you can't really go wrong)

machadinha

Splendid! Will let you know how I fared. Looks pretty self-explanatory. (Don't you just hate quantity directions anyway.) An hour simmering though! Doesn't it go all mushy? Well, we'll see.

Love my Patak's yes, love the fresh stuff for that matter.

Next question: do we move this to Recipes & add to title?

shashank.aggarwal

Black Cardamom, is a very common spice in India.

Its used in cooking Biryani, Pulao (both rice based) and other things.

The major use of the same is in Garam Masala. Its a mixture of various spices and used as a standard indegrient in Indian food.

I am not sure about all the components of Garam Masala but google might help...

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kidsan

i simmered mine yesterday for about an hour and a half and it was fine! chickpeas are pretty indestructible

Yes, i was thinking this may have turned into a recipe thread so feel free to move it.

Let me know how it goes

machadinha

Done

kidsan

well...how was it?

nosianai

It will taste much better if you chop the onions, ginger, garlic etc and blend the tomatoes. Blending onions makes them go sour.

i usually add black pepper, green cardamon, cloves and bayleaf as well. Add turmeric and coriander powder anyway.

When the onions etc become sticky, do not add water but the tomatoe puree. cook that for 10 to 15 min and it will turn into gravy. you can dilute it later.

kidsan

1st time i've ever heard that!! it is common practice with indian cooking, to grind onions etc to a paste. Blending is just the modern (lazy!) equivalent. It definately results in a different taste (though not 'sour') from just chopping but that is the whole point!

machadinha

Er, well, the thread's been retitled and moved if that's what you mean The chickpeas are forever in a giant bag that I keep, since I don't tend to plan ahead it may be a while yet before I find it in me to think of letting them soak the night before.

Patience, peace, as one author put it.

We did a lengthy discussion here a while ago on grinding vs. blending. The outcome was undecided I think, the way discussions go. But yes, I'm of the grinding kind, also a hopeless romantic for that matter.

A note on onions + garlic, most anything I cook calls for starting out with baking the two of them together. Just to show the rigidness of the human mindset, it had struck me for years that the garlic obviously cooks faster and quickly goes bitter, as both your eyes and nose will tell you. But no, one stubbornly persists and carries on regardless: This is how I've been taught it!

In short of late I've finally taken to adding the garlic when the onion is sort of done, give a quick stirfry then proceed with the other ingredients. The result is a lot better & you'll be rid of that bitterness that spells "this would have tasted good about a minute ago."

nosianai

Wow. is there anything left to discuss in this forum?
Well, I'm for grinding (or chopping so i don't cry all the time) since, you can tell me what you want, blending does not give you the same result. I've tried it, i'm lazy too. And i throw it each time and start all over again. It's much like your garlic story. you just want to give it another try and see... it might just work this time.

kidsan

that was exactly my response


i blend cos i am generally cooking for 15-30 people and i need to find shortcuts but will definately try my hand at grinding some time.


As for garlic, well, you're right, it shouldn't really be added at the same time as the onion (though for some recipes, the burnt taste of garlic is a plus!)...the other option is to not chop your garlic so small. I would certainly never advocate the crushing of garlic in cooking as it sticks and burns so easily (though i do crush for salad dressings etc) and to simmer the onions gently though for longer.

Anyway, get on with the chana massala man...you know you want to!! (just use canned chickpeas...so much easier!)

shashank.aggarwal

do you guys make Chana Masala with chickpeas !! ??

Nattusbs

Shashank

Do hens lay eggs? I am surprised with your last post - Chana Masala is just another name for Chole (as in Chole batura).

No offence.

Cheers

Nattusbs