punjabi-chana-masala

Indian

Intermediate

Main Course

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Punjabi
Chana Masala
: Authentic Chickpea Curry

Name: Punjabi ~Chana Masala~: Authentic Chickpea Curry
Total time: 56 min
Yield: 1
Cuisine: Indian
Ingredients: 250 g Dried chickpeas; 2 large Onions; 3 large Tomatoes; 1 tbsp Ginger-garlic paste; 2 Green chillies; 1 tsp Cumin seeds; 1 small Bay leaf; 1 inch piece Cinnamon; 2 Cloves; 2 Green cardamom pods; 1 ½ tsp Kashmiri red chilli powder; 2 tsp Coriander powde; 1 tsp Garam masala; ¼ tsp Turmeric powder; ¼ tsp Amchur (dried mango) powde; 1 tsp Kasuri methi (dried fenugreek leaves); ¾ tsp Salt; 2 tbsp Oil; 1 ½ cups Water; 2 tbsp Coriander leaves

56 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Chana Masala, also sometimes spelt as Channa Masala, is a classic from Punjabi cuisine and a popular dish across North Indian cuisine. As one of the well-known regional recipes, it features chickpeas cooked in a spiced onion and tomato base. The rich flavour comes from slowly cooking the masala until it deepens in colour. This recipe uses a simple ingredients list and can be paired with rice, roti, or bhature, making it a versatile choice for both everyday meals and special occasions.

Ingredients

UNITSIngredients

250 gDried chickpeas

2 largeOnions

3 largeTomatoes

1 tbspGinger-garlic paste

2Green chillies

1 tspCumin seeds

1 smallBay leaf

1 inch pieceCinnamon

2Cloves

2Green cardamom pods

1 ½ tspKashmiri red chilli powder

2 tspCoriander powde

1 tspGaram masala

¼ tspTurmeric powder

¼ tspAmchur (dried mango) powde

1 tspKasuri methi (dried fenugreek leaves)

¾ tspSalt

2 tbspOil

1 ½ cupsWater

2 tbspCoriander leaves

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Directions

Description - Step 1

Soak And Cook Chickpeas

Rinse the dried chickpeas and soak them in plenty of water overnight or for 8-10 hours. Drain, rinse again, and cook with fresh water in a pressure cooker for 3-4 whistles or until very tender. If cooking in a regular pot, it may take 45-60 minutes.

Step 1

Soak And Cook Chickpeas

10 minutes

Step 2

Sauté Whole Spices

3 minutes

Step 3

Cook Onions And Chillies

8 minutes

Step 4

Add Ginger-Garlic Paste

2 minutes

Plate it up!

Plating

Spoon the hot Chana Masala into a deep serving bowl or individual plates. Make sure each portion has plenty of gravy along with the chickpeas. Alternatively, you can serve it in a warm, rustic clay pot for a traditional touch, or even wrap it in a soft roti to make a hearty, handheld meal.

Pairing

Serve with piping hot puris, bhatura, naan, or roti on the side. Alternatively, pair it with cumin rice or jeera pulao for a hearty meal. For a lighter option, serve alongside a fresh salad of cucumber and tomatoes, or complement the spices with yoghurt or raita. To cool down the heat, enjoy it with either sweet lassi or salted lassi. Another popular pairing is chaas (buttermilk), which aids digestion. For a refreshing touch, you can also serve it with a tangy glass of lemon sherbet or mint lemonade.

Garnishing

Sprinkle finely chopped coriander leaves generously on top for a pop of fresh flavour and colour. For a restaurant-style finish, top with some finely chopped onions and a dash of chaat masala. You can also garnish with julienned ginger for a subtle zing, or add a few fried curry leaves for an aromatic touch that enhances the overall flavour