How To Make Punjabi Chana Masala

Name: Chana Masala
Prep time: 8 h
Cook time: 40 min
Cuisine: Indian
Ingredients: Chickpeas (Kabuli Chana) 1 1/2 Cup; Black cardamom 1; Green Cardamom 4; Black Pepper 7 - 8; Cinnamon 1 Stick; Cloves 4 - 5; Bay leaf (Tej patta) 1; Dried Gooseberry (Amla) 4 Wedges; Tea Leaves or Tea Powder 3/4 Teaspoon; Baking Soda 1/2 Teaspoon; Salt 1/2 Teaspoon or As Per Taste; Carom Seeds 1 Teaspoon; Garlic Finely Chopped 1/2 Teaspoon; Ginger Finely Chopped 1/2 Teaspoon; Onions Finely Chopped 2 Medium (1 Cup when chopped); Turmeric 1/2 Teaspoon; Red Chilli Powder 1 Teaspoon or As Per Taste; Coriander Powder 1 Tablespoon; Cumin Powder 1 Tablespoon; Chana Masala 1 Tablespoon; Fresh Tomato (Puree) 3 - 4 Medium (1 Cup after make puree); Fenugreek Leaves Powder (Kasoori Methi) 1/4 Teaspoon; Dry Mango Powder (Aamchoor) 1/2 Tablespoon; Ghee Or Oil 2 Tablespoon; Water 3 Cup

Recipe of Punjabi Chana Masala in Restaurants Style
Chana masala is a delicious Punjabi dish made from chickpeas and is popular all over India. This spicy curry dish is made of white chickpeas (kabuli chana), onions, tomatoes and Indian spices, especially chana masala. This delicious curry dish is served with plain rice, bhature or chapatti for lunch or dinner. In this detailed recipe, the chickpeas have been boiled with tea powder and gooseberry (amla) to give it a special taste and color and special chana masala is used for a special flavor. Follow this detail recipe of punjabi chana masala and make this delicious dish at your home.
Chana masala is a popular Indian dish made from chickpeas cooked in a tomato-based gravy. The dish is cooked with a blend of aromatic spices like cumin, coriander, turmeric and garam masala, making for a deliciously spicy and hearty meal. Chana masala is often garnished with fresh coriander and served with rice or Indian breads such as naan, roti or bhature. It is a nutritious and satisfying vegetarian option loved for its tangy flavor and comforting appeal. Chana masala is a spicy meal of Indian cuisine and is enjoyed by people of all ages across the world.
- Preparation Time :
- 8 Hour
- Cooking Time :
- 40 Minutes
- Meal Type :
- Vegetarian

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Ingredients

Chickpeas (Kabuli Chana)	1 ¹/₂ Cup	Black cardamom	1
Green Cardamom	4	Black Pepper	7 - 8
Cinnamon	1 Stick	Cloves	4 - 5
Bay leaf (Tej patta)	1	Dried Gooseberry (Amla)	4 Wedges
Tea Leaves or Tea Powder	3/4 Teaspoon	Baking Soda	1/2 Teaspoon
Salt	1/2 Teaspoon or As Per Taste	Carom Seeds	1 Teaspoon
Garlic Finely Chopped	1/2 Teaspoon	Ginger Finely Chopped	1/2 Teaspoon
Onions Finely Chopped	2 Medium (1 Cup when chopped)	Turmeric	1/2 Teaspoon
Red Chilli Powder	1 Teaspoon or As Per Taste	Coriander Powder	1 Tablespoon
Cumin Powder	1 Tablespoon	Chana Masala	1 Tablespoon
Fresh Tomato (Puree)	3 - 4 Medium (1 Cup after make puree)	Fenugreek Leaves Powder (Kasoori Methi)	1/4 Teaspoon
Dry Mango Powder (Aamchoor)	1/2 Tablespoon	Ghee Or Oil	2 Tablespoon
Water	3 Cup

Direction To Make

Soak the white chana (chickpeas) in water for about 8 hours or overnight.
Take a muslin cloth to bind some spices. Add black cardamom, black pepper, green cardamom, cinnamon, cloves, bay leaves, dried gooseberries and tea powder to the cloth and tie to make a bundle.
Take a pressure cooker and add spice bundle, soaked chana, baking soda, 3 cups of water and salt to it. Close the pressure cooker lid and boil the chana for 4 whistles. First Whistle at high heat and later at low heat.

While the chana is boiling, we prepare the masala for it.

Prepare Masala

Put 2 tablespoons of ghee or oil in a frying pan and heat it on medium heat. Add carom seeds, chopped garlic, chopped ginger and chopped onion and stir well, fry it till the onion becomes light brown. Stir occasionally.
Add turmeric, red chilli powder, coriander powder, cumin powder and chana masala and mix well. Fry it for a minute while stirring. Add fresh tomato puree and stir well. Add a pinch of salt, fenugreek leaves powder and aamchoor powder to it. Fry it till the masala thickens.
Meanwhile, the chana are also boiled. Release the pressure and open the pressure cooker. Drain the water from the boiled chana and filter it through a sieve and keep the water for later use.
Remove the bundle of cloth and add boiled chana to the masala in the frying pan. Fry it for 2-3 minutes while stirring continuously. During the stir, some chana are mashed and added to the spices which is good for taste.
Add half the water from the reserved water. Cook the chana for about 15 minutes on a medium flame, stirring occasionally. If you like more gravy, or if you find the chana gravey thicker, you can add some more water to it as per your liking and cook for another 2 - 3 minutes.
Chana masala is ready. Enjoy the dish with bhature, plain rice or chapati.