On the lookout for that excellent recipe to make a Punjabi-style Chana Masala. I’ve received simply that recipe for you on this submit. This tangy, spiced and engaging curried chickpeas recipe can also be gluten-free and vegan. Whether or not you’ve it together with your day-to-day Indian flatbreads of steamed rice or simply as is, topped with some onions, tomatoes, coriander leaves and lemon, the dish is tasty in addition to nutritious.
Why This Chana Masala Is A Winner
Punjabi delicacies is understood for its daring flavors and wealthy textures, and Chana Masala is a chief instance of this culinary custom.
Made with white chickpeas (kabuli chana) cooked in a spiced onion-tomato gravy, this dish is a staple in Punjabi in addition to North Indian households.
The time period ‘Chana’ means chickpeas and ‘Masala’ right here, refers back to the spiced onion and tomato base or gravy.
The hearty and fragrant nature of this Chana Masala makes it a beloved dish, usually loved with quite a lot of breads or rice.
The important thing to an genuine Punjabi Chana Masala lies in its strong substances. The principle part is dried chickpeas, that are soaked in a single day to make sure they prepare dinner to a young perfection.
The bottom of the gravy is created with onions, tomatoes, and a mix of spices. Ginger, garlic and inexperienced chilies present a depth of taste, whereas a touch of dried mango powder (amchur powder) provides a tanginess to the dish.
Instead of dry mango powder, it’s also possible to add lemon or lime juice. Should you reside in India, it’s also possible to add dried pomegranate seeds powder (anardana powder). Add this powder as an alternative of the dry mango powder.
For a superb Chana Masala, the chickpeas must be cooked very well. You shouldn’t really feel even a slight chew when consuming them. They need to be mushy and melt-in-mouth.
You may also add canned chickpeas to make this chana curry. Chana Masala could be made right into a dry, semi-dry or a curried model. This recipe makes for a curried variant that isn’t overly spicy however reasonably spiced.
Chole Masala and Rajma is a weekly affair at any Punjabi dwelling. So, as soon as in per week, even I find yourself making these.
Actually, at any time when there’s a competition or celebration, these two well-known legume dishes together with Punjabi Kadhi Pakora and Dal Makhani are all the time thought-about within the menu.
Punjabi-style Chana Masala is a celebration of daring flavors and hearty textures. Its wealthy, spiced gravy, coupled with the tender chickpeas, makes it a comforting and satisfying dish.
Whether or not loved as a foremost course or a aspect dish, it stays a favourite in Punjabi delicacies, cherished for its versatility and depth of taste.
Good for household meals or festive gatherings, this dish exemplifies the essence of Punjabi hospitality and culinary excellence.
Since chickpeas are a pantry staple at my place as properly, try extra regional recipes like Kadala Curry, Amritsari Chole, Pindi Chole and this South Indian Chickpea Curry made with coconut.
Step-by-Step Information
How you can make Chana Masala
Soak Chana
1. Rinse 1 cup dried chickpeas (or chana) for a few instances in water. Then, soak them in about 3 cups water for 8 to 9 hours or in a single day.
2. As soon as soaked properly, the chickpeas will turn into softer, plump up and enhance in dimension. Drain the water, rinse the chickpeas once more with contemporary water and add them to a 3 litre strain cooker.
Additionally, add the entire spices – 1 inch cinnamon stick, 1 black cardamom, 1 small to medium tej patta (optionally available) and a pair of to three cloves.
I’ve additionally added 2 to three items of dried amla (Indian gooseberry) to get the darkish coloration within the chickpeas.
As an alternative of dried amla, you’ll be able to add 1 black tea bag. You may also simply prepare dinner the chickpeas plain with water, spices and omit including the amla or tea bag utterly.
Including a pinch of baking soda additionally helps in making the chickpeas mushy.
3. Add 2.5 cups water.
Cook dinner Chana
4. Stress prepare dinner the chickpeas on medium to medium-high warmth for quarter-hour or till they’re cooked utterly.
Let the strain fall naturally within the cooker after which open the lid. The chickpeas must be cooked properly and softened. They need to be mushy if you mash with a spoon and never provide you with a chew if you eat.
You will note a brown shade within the chickpeas, which is because of the amla. Take away the amla items which might have softened by now or the tea bag from the inventory.
You possibly can selected to maintain the softened amla items in the event you favor. Should you accomplish that, then allow them to turn into heat and mash them very properly with a spoon or a mortar-pestle.
Add this mashed amla to the masala gravy. Should you add the softened mashed amla, then you might not want so as to add the dry mango powder, because the gravy can be naturally tangy because of the amla.
I’ve tried this technique and the chana masala gravy tastes nice with fantastic bitter and tangy style.
You may also take away the entire spices from the inventory, however I preserve them. Hold the chickpeas with the inventory apart.
Should you would not have a strain cooker, then prepare dinner the chickpeas in a pot/pan or the Immediate Pot with loads of water. Cooking chickpeas in a pot or pan will take loads of time although.
Fry Inexperienced Chilies
5. Warmth 2 to 2½ tablespoons oil in a kadai (wok) or pan. Hold warmth to medium-low.
Add 3 to 4 slit inexperienced chilies and fry them stirring usually, till you see some mild golden blisters on them.
Keep in mind to slit the inexperienced chilies and fry, in order that they don’t burst within the oil.
Moreover be happy to go away out the chilies in the event you favor. You even have the choice of including 1 or 2 inexperienced chilies to the masala base whereas sautéing.
6. Take away the fried chilies with a slotted spoon and place them on a kitchen paper towel. Put aside.
Sauté Onions & Spices
7. Cut back the warmth to a low. In the identical oil, add ¼ teaspoon carom seeds and sauté for a number of seconds or till aromatic.
Carom seeds are aromatic tiny seeds with an aroma just like thyme. These flavorful seeds with a pointy style are additionally known as “Ajwain” in Hindi.
Should you can’t supply these, add ½ teaspoon of cumin seeds. Typically carom seeds are added to preparations like chana masala, as they assist in digestion.
8. Add about ½ cup tightly packed chopped or finely chopped onions.
9. Stir and sauté till the onions flip translucent or mild brown on a medium-low to medium warmth.
10. Add 1 teaspoon ginger paste and 1 teaspoon garlic paste.
11. Sauté till their uncooked aroma dissipates.
Make Onion Tomato Masala
12. Add ½ teaspoon turmeric powder, 1 teaspoon pink chili powder and 1 teaspoon garam masala powder.
As an alternative of garam masala powder, it’s also possible to add chana masala powder or Punjabi garam masala powder.
13. Stir and blend the bottom spice powders with the sautéed onions. Then add 1 cup finely chopped tomatoes.
14. Stir and blend the tomatoes very properly.
15. Sauté till the tomatoes soften and the oil begins to go away the edges of the masala.
Make Chana Masala
16. As soon as the oil has separated and the masala seems shiny, its time so as to add the cooked chickpeas together with the inventory (cooked water).
Make a remark that as an alternative of utilizing the inventory (the water by which the chickpeas have been cooked), you might additionally use contemporary water.
17. Stir and blend properly. Add salt together with 1 teaspoon dried mango powder (amchur powder).
Should you would not have dried mango powder, drizzle a little bit of lemon juice in keeping with style, as soon as the curry is completed cooking with.
Choose so as to add your most well-liked salt. You may additionally use a mixture of black salt and common salt or pink salt.
18. Combine very properly and simmer on medium-low to medium warmth.
You may also mash a number of chickpeas with the again of the spoon to thicken the gravy.
19. Simmer until the gravy has thickened as you see within the image under. You’ll some oil specks floating on the highest layer of the gravy.
Examine the style of curry and add extra salt, pink chili powder, garam masala powder or dried mango powder, if required.
20. Lastly, add the fried inexperienced chilies. You may also reserve the fried chilies for use as a garnish.
21. Serve Chana Masala scorching garnished with 2 to three teaspoons chopped coriander leaves together with bhatura or poori or aloo kulcha or paneer kulcha.
Serve sliced onions, tomatoes and lime or lemon as accompaniments. You may also add some fried potato cubes as toppings.
Serving Ideas
Finest served scorching, garnished with contemporary coriander leaves and a squeeze of lemon juice for added freshness, Chana Masala pairs fantastically with quite a lot of Indian breads like bhatura or naan or roti.
For a extra full meal, it may be loved with steamed basmati rice or jeera rice. Accompaniments comparable to pickles, sliced onions, and a contemporary salad add a pleasant distinction of flavors and textures.
Extra Punjabi Recipes To Attempt!
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
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Chana Masala Recipe
A Chana Masala recipe that provides you with a strong, tangy and medium-spicy curry. Whether or not you’ve it together with your day-to-day Indian flatbreads of steamed rice or simply as is, topped with some onions, tomatoes, coriander leaves and lemon, the dish is tasty in addition to nutritious. The recipe can also be gluten-free and vegan.
Prep Time 9 hours
Cook dinner Time 30 minutes
Complete Time 9 hours 30 minutes
For masala gravy substances
Forestall your display from going darkish whereas making the recipe
Cooking chana or white chickpeas
First rinse the dried chickpeas for a few instances in water. Then soak the chickpeas in sufficient water in a single day or for 8 to 9 hours.
Drain the water. Rinse the chickpeas once more in contemporary water after which add them to a 3 litre stovetop strain cooker.
Add entire spices – cinnamon, black cardamom, tej patta and cloves.
I’ve additionally added dried amla to get the darkish coloration within the chickpeas.
As an alternative of dried amla, you’ll be able to add 1 black tea bag. You may also merely prepare dinner the chickpeas plain with the spices and water.
Pour the two.5 cups of water.
Stress prepare dinner the chickpeas for quarter-hour on medium to medium-high warmth. Watch for the strain to drop naturally within the cooker. Then open the lid and examine if the chickpeas are cooked properly.
The chickpeas should be tender, softened and have a soften within the mouth texture. They need to mash simply if you press with a spoon. The cooked chickpeas should not provide you with any slight chew if you eat them.
Should you would not have a strain cooker, then prepare dinner the chickpeas in a pot with loads of water or in an Immediate Pot. Cooking chickpeas in a pot will take loads of time although.
- Take away the amla items which might have softened by now or the tea bag from the inventory. You may also take away the entire spices from the inventory, however I preserve them. Hold the cooked chickpeas together with the inventory apart.
Making chana masala
- Warmth oil in a kadai (wok) or a pan. Add slit entire inexperienced chilies and fry them on medium-low warmth till the have some mild golden blisters on them.Guarantee to slit the inexperienced chilies and fry, in order that they don’t burst within the oil. Notice that you might skip frying the inexperienced chillies in the event you favor. Or choose so as to add 1 to 2 inexperienced chilies within the masala whereas sautéing.
Place the fried inexperienced chilies on kitchen paper towels for any extra oil to be drained.
In the identical oil, add the carom seeds. Sauté for a number of seconds till the carom seeds are aromatic.
Add finely chopped onions. Stir and sauté till the onions flip translucent or mild brown.
Add ginger paste and garlic paste. Sauté till their uncooked aroma goes away.
Add turmeric powder, pink chili powder and garam masala powder.
Combine the spice powders with the sautéed onions after which add finely chopped tomatoes.
Stir the entire combination very properly to mix the tomatoes with the combination.
Sauté till the tomatoes soften and the oil begins to go away the edges of the masala.
- When the oil begins separating from the onion and tomato masala and it seems shiny, at this level add the chickpeas together with the inventory (the water by which the chickpeas have been cooked).You may additionally choose so as to add contemporary water as an alternative of the inventory.
Combine properly after which add salt and dry mango powder.
- Stir once more and simmer the curry on medium-low to medium warmth. You may also mash a number of chickpeas with the again of the spoon to thicken the gravy.
Simmer until the gravy has thickened. You’ll some oil specks floating on the prime of the gravy.
Examine the style and add extra salt, pink chili powder, garam masala powder or dry mango powder if wanted.
Lastly add the fried inexperienced chilies to the gravy or preserve them apart for use as a garnish.
Serve Chana Masala scorching garnished with coriander leaves paired with bhatura or pooris or naan or roti.
- As a aspect accompaniment serve the Chana Masala with sliced onions, tomatoes and lime or lemon. You may also add some fried potato cubes as a topping and serve.
- Should you don’t have dry mango powder, then add:
a) lemon juice as soon as the curry is accomplished cooking with.
b) or you’ll be able to embrace the dry pomegranate seeds powder (anardana powder) and add it whereas sautéing the masala as substitute for dry mango powder. - You may also use canned chick peas and add them as soon as the tomatoes together with the bottom spice powders are sautéed.
- The curry could be made extra spicy by including extra pink chili powder, garam masala powder and inexperienced chilies.
- Including a pinch of baking soda additionally helps in making the chickpeas mushy.
- As an alternative of garam masala powder, it’s also possible to add chana masala powder or Punjabi garam masala powder.
- Skip including amla or tea baggage, in the event you would not have them.
- Should you do embrace dried amla or Indian Gooseberry, you will notice a brown shade within the chickpeas. Choose to take away the amla items which might have softened or preserve them in the event you favor. Should you do select to maintain them, then allow them to turn into heat and mash them very properly with a spoon or a mortar-pestle. Add this mashed amla to the masala gravy. Once you accomplish that, you might not want so as to add the dry mango powder, because the gravy can be naturally tangy because of the amla and tastes splendid.
- If cooking chickpeas within the pan or pot then:
You must take sufficient water within the pot whereas cooking the chickpeas. It takes loads of time although. For 1.5 to 2 cups of soaked & drained chickpeas, you’ll be able to take about 4 to five cups of water. Including a pinch of baking soda within the water together with salt, additionally helps within the cooking course of and the chickpeas turn into actually mushy when cooked. You possibly can add about 1 teaspoon of salt. Rather less salt can also be alright. I normally add much less salt. Cowl the pot and prepare dinner. If the water begins to turn into frothy, then take away the lid and prepare dinner for some minutes. Take away the scum if there may be any whereas cooking the chickpeas.
Diet Details
Chana Masala Recipe
Quantity Per Serving
Energy 307 Energy from Fats 99
% Every day Worth*
Fats 11g17%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Monounsaturated Fats 7g
Sodium 438mg19%
Potassium 736mg21%
Carbohydrates 45g15%
Fiber 13g54%
Sugar 11g12%
Protein 11g22%
Vitamin A 773IU15%
Vitamin B1 (Thiamine) 0.3mg20%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.4mg20%
Vitamin C 34mg41%
Vitamin E 4mg27%
Vitamin Ok 12µg11%
Calcium 92mg9%
Vitamin B9 (Folate) 301µg75%
Iron 4mg22%
Magnesium 77mg19%
Phosphorus 223mg22%
Zinc 2mg13%
* P.c Every day Values are primarily based on a 2000 calorie weight loss plan.
This Chana Masala recipe from the archives was first printed on November 2014. It has been up to date and republished June 2024.
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