Punjabi Chana Masala
Punjabi Chana Masala is a hearty and flavorful chickpea curry from North India, known for its rich tomato-onion gravy infused with aromatic spices. This dish offers a perfect balance of tangy, spicy, and earthy flavors, making it a beloved classic for both everyday meals and special occasions.
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Ingredients
- 250 gramschickpeas (kabuli chana)
soaked overnight or canned, drained and rinsed
- 1 mediumonion
finely chopped
- 3 mediumtomatoes
finely chopped or pureed
- 1 piecegreen chili
slit, optional
- 1 inchginger
grated
- 3 piecesgarlic cloves
minced
- 3 tablespoonscooking oil
- 1 teaspooncumin seeds
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
- 2 teaspoonscoriander powder
- 1 teaspoongaram masala
- 1 teaspoonamchur (dry mango powder)
for tanginess
- 1 ¼ teaspoonssalt
or to taste
- 2 cupswater
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
If using dried chickpeas, soak them overnight in enough water. Drain and rinse before cooking. Pressure cook soaked chickpeas with 3 cups of water for about 15-20 minutes until tender. Alternatively, use canned chickpeas, drained and rinsed.
Heat oil in a heavy-bottomed pan or kadhai over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown, about 8-10 minutes, stirring frequently to avoid burning.
Add grated ginger, minced garlic, and green chili. Sauté for 1-2 minutes until fragrant.
Add finely chopped or pureed tomatoes. Cook until the oil starts to separate from the masala, about 8-10 minutes, stirring occasionally.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for 2 minutes to release their aroma.
Add the cooked chickpeas along with about 2 cups of water (adjust for desired gravy consistency). Mix well and bring to a gentle boil.
Lower the heat and simmer for 15 minutes, stirring occasionally so it doesn't stick to the bottom.
Add garam masala and amchur powder. Mix and cook for another 2 minutes.
Turn off the heat and garnish with chopped fresh coriander leaves.
