punjabi chana masala

few tips for punjabi chana masala recipe: do not add water while making this paste as the tomatoes have enough water content in them for this paste. however there are exceptions and if the tomatoes are not juicy enough then you might have to add some water. but do not make it watery as it will be difficult to fry this paste later. it will start spluttering when you will be frying it. if you want the chana masala to have some more gravy, add some more water to liquefy it. you can use any variety of dry red chilies, but keep in mind the quality of the red chili, whether its hot or less hot. i have added 2 guntur red chillies as i wanted the chana masala to be a little hot and spicy.

punjabi chana masala
punjabi chana masala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients (american measuring cup used, 1 cup = 250 ml)

  • main ingredients:

  • 1 1/2

    cups white chickpeas/kabuli chana/garbanzo beans

  • 4

    cups water for pressure cooking the chickpeas

  • 1

    tsp salt

  • for the ground masala paste:

  • 5

    dry chillies - i have used 2 guntur red chillies and 3 kashmiri red chillies (reduce as required, if the red chilies are hot)

  • 5

    tomatoes

  • 1 1/2

    inch ginger ( half for the chana masala paste and half to be juliened)

  • 6-7

    garlic cloves

  • 2

    tbsp coriander seeds

  • other ingredients:

  • 1/4

    tsp garam masala powder

  • 2

    green chilies, chopped vertically into 4 pieces

  • 2

    tbsp oil

  • 1

    cup of water

  • a few coriander leaves for garnish

  • and also slices of onion, lemon and ginger julienne for garnish

  • salt or black salt

Directions

Instructions wash the chana/chickpeas thoroughly in water and then soak them overnight or for 8-9 hours. boil the chanas with some salt in a pressure cooker or a covered pan with enough water. in a pressure cooker chanas can take about 15-20 mins and in a pan about an hour or more. drain and keep aside. wash the tomatoes and chop them. peel the garlic and ginger and chop them roughly. in a mixer or blender, add the tomatoes, ginger, garlic, dry red chilies and coriander seeds. no need to add water. grind or blend to a smooth paste. heat oil in a pan and add the ground paste. fry the masala paste for 7-8 minutes in oil till the raw smell of the tomatoes, ginger and garlic disappears and the oil leaves the sides of the masala. now add the green chillies & 1 cup of water. stir and cook for 3-4 minutes. add the boiled chana. mix the chana with the rest of the masala. let the chana masala simmer for 15-20 minutes on a low flame. keep on stirring in between. add the garam masala powder and salt and mix with the rest of the chana masala. cook for 1-2 minutes more. lastly add chopped coriander leaves to chana masala for garnishing. serve the punjabi chana masala with slices of onion, lemon wedges and ginger julienne along with pooris, naan, bhature, bread or steamed rice.

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