RRR
Pork is still a great value, about $3 to $5 per pound., tastes great and is easy to make. Costco, Sam's Club, BJ's and your local grocery store all have pork loins roasts year round.
Total time: about 3 hours
Cooks for about: 2.5 hours
Yield: 10 servings for a 5 lb roast
Easy to make!
Ingredients
- 2 medium sweet onions, sliced (1/8 to 1/4 inch thick slices)
Equipment
- Dutch oven OR roasting pan with a lid OR roasting pan and large oven bag
- Cutting board, knife
Directions
Step 1 - Preheat the oven
Preheat the oven to 325 degrees F.
Step 2 - Brown the pork
Put 2 tablespoons of vegetable oil in a large non-stick pot. Heat over medium-high heat, and before the oil starts to smoke or burn, add the pork loin. (Do not remove the string or netting that holds the loin together) .
Sear (brown) the pork on all sides (well you can't really do the ends). This will take about 10 minutes. While it is browning, slice the onions and add them to the pot.
Step 3 - Get your roasting pan ready
By far the easiest way, and the least messy is to using an oven cooking bag. If you don't have a large cooking bag, use the largest roasting pan you have that has a tight fitting lid. If you do not have this, you'll need to use the largest oven-safe vessel you've got and use aluminum foil as the lid.
The point is, you want to seal it up so it stays moist!
CHANA MASALA RECIPE
Simple chana masala recipe made in restaurant style. Chana masala is
a popular Indian dish made with chickpeas in
an onion tomato gravy. It
goes great as a side with rice, paratha or roti.
For best results follow my detailed step-by-step photo instructions
and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Servings
4
Author
Swasthi
INGREDIENTS (1 CUP = 240ML )
For Chana Masala Gravy
1 cup chana (dried raw chickpeas) (or 3 cups soaked
or 2 - 15 oz cans)
1½ cups water (more to make gravy)
2 tablespoon oil or as needed
1 small bay leaf (optional)
1 inch cinnamon
(optional)
2 cloves (optional)
2 green cardamoms (optional)
1½ cups onions (fine chopped, 2 large)
1 green chili slit or chopped
(optional)
¾ to 1 tablespoon ginger garlic paste (or ½ tbsp each fine chopped)
1½ cups tomatoes (fine chopped, 3 large or 1½ cups tomato
puree)
¾ teaspoon salt (+ more to adjust to taste)
¼ teaspoon turmeric
1½ teaspoons Kashmiri red chili powder (adjust to taste)
1
teaspoon garam masala (adjust to taste)
2 teaspoon coriander powder
½ teaspoon cumin powder (optional)
1 teaspoon kasuri methi (dried
fenugreek leaves) (optional)
¼ teaspoon amchur (dried mango powder) (optional)
2 tbsp coriander leaves (cilantro chopped finely)
3/30/23,
7:08 PM Chana Masala Recipe - Swasthi's Recipes
https://www.indianhealthyrecipes.com/chana-masala/ 2/3
HOW TO MAKE THE RECIPE
Prepare
Chickpeas (Skip this section to use canned chickpeas)
How to Make Chana Masala
Instant Pot Chana Masala
1.
Rinse dried chickpeas at
least thrice. Soak them in 3 ½ to 4 cups of water overnight orfor at least 8 hours.
2.
Drain the water and rinse them well. Pour 1 ½ cups
water and pressure cook for 5 to 6whistles on a stovetop cooker. You may also cook in an instant pot for 18 minutes on ahigh pressure. Let the
pressure drop naturally.
3.
Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should getmashed fully. If not cook
them for a little longer.
1.
Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices –cinnamon, cloves, cardamoms
and bay leaf.
2.
When they begin to sizzle add the onions and saute until they turn light golden.
3.
Add ginger garlic paste and saute
for a minute without burning.
4.
Add tomatoes and salt. Let cook until mushy, pulpy and thick.
5.
Stir in red chilli powder, turmeric,
garam masala, coriander powder and cumin powder.Saute until the masala begins to smell good, for about 3 to 4 mins.
6.
Optional – If you want
a smooth curry, cool this, discard the bay leaf and cinnamon.Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend
in 2tbsps cooked chana along with the onion tomato masala. Add that puree back to thepan.
7.
Add the chana along with the chana stock or water
(1¼ cups). Pour another ¾ to 1 cupwater. If using canned chickpeas, drain and rinse them before adding with 1 ¾ cupswater.
8.
Mix well. Taste
test and add more salt. Cover and simmer for 15 minutes.
9.
When the consistency is thick (check pics), add amchur powder (optional) and
kasurimethi.
10.
Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required.
1.
To make the recipe in Instant
pot, make the onion tomato masala on saute mode.Optionally If you want you may cool and blend this. Add the soaked chickpeas with 2cups water.
Deglaze and Pressure cook on high for 35 minutes. When the pressure
3/30/23, 7:08 PM Chana Masala Recipe - Swasthi's Recipes
https://www.indianhealthyrecipes.com/chana-masala/
3/3
NUTRITION (estimation only)
Calories:
193
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Sodium:
519
mg
|
Potassium:
511
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
1131
IU
|
Vitamin C:
25
mg
|
Calcium:
70
mg
|
Iron:
3
mg
Chana
