Punjabi Chana Masala is a popular North Indian recipe. Punjabi Chana Masala is healthy side dish. Punjabi Chana Masala is simple and easy to make. It is ideally prepared for lunch. This side dish recipe can be served with hot rotis, parathas and even butter naan.
An Indian chickpea stew, Punjabi chana masala is a soaked and boiled chana beans in a tomato-onion based spiced sauce, flecked with chopped coriander leaves. This side dish recipe can be served with hot rotis, parathas and even butter naan. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. It is one of the most popular recipe for buffets and get-togethers.
In India, we can find different types of chana curry like chole chana, pindi chana, amritsari chole, and chana masala etc…Punjabi Chana Masala is one of them, delicious, tasty, and healthy.
Ingredients
- 1½ cup Dried Chana/Brown/Black Chickpeas
- 1 cup Onion Paste or Puree
- 1 cup Tomato Puree
- ¼ cup Chopped Onion
- 2-3 tsp Ginger-Garlic Paste
- 1 tsp Chana Masala Powder or Garam Masala Powder
- 1 ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Dry Mango Powder
- Pinch of Asafoetida/Hing
- 2 Dry Red Chilies
- 2-3 Bay Leaf
- 1-2 Whole Cardamom
- Salt
- 2-3 tbsp Oil
- 1 tbsp Ghee
Method:
1. Wash and soak the chana overnight, then rinse in water and cook it in a presser cooker with little salt and enough water for 4-5 whistle. Once done keep aside to allow cooling.
2. Heat oil or ghee in a deep pan or woke. Add bay leaf, whole cardamom, dry red chilies and pinch of hing, then add ginger-garlic paste and saut it.
3. Add the chopped onion and again saut it until light brown. Now add onion paste and fry till golden brown. Add tomato puree and stir, mix well and cook it about 3-4 mins on medium flame.
4. Now add chana masala or garam masala, red chili powder, cumin powder, coriander powder, dry mango powder, turmeric powder and saut it till oil separates.
5. Add cooked chana, salt, ½ cup water in it. Boil for 10 minutes or till gravy become thick, sprinkle ¼ tsp garam masala and mix well.
6. Garnish with coriander leaves and serve it with chopped onion and lemon wedge.
7. Serve Punjabi Chana Masala as a side dish with rice, paratha or roti.
Punjabi Chana Masala
Ingredients
Method
- Wash and soak the chana overnight, then rinse in water and cook it in a presser cooker with little salt and enough water for 4-5 whistle. Once done keep aside to allow cooling.
- Heat oil or ghee in a deep pan or woke. Add bay leaf, whole cardamom, dry red chilies and pinch of hing, then add ginger-garlic paste and saut it.
- Add the chopped onion and again saut it until light brown. Now add onion paste and fry till golden brown. Add tomato puree and stir, mix well and cook it about 3-4 mins on medium flame.
- Now add chana masala or garam masala, red chili powder, cumin powder, coriander powder, dry mango powder, turmeric powder and saut it till oil separates.
- Add cooked chana, salt, ½ cup water in it. Boil for 10 minutes or till gravy become thick, sprinkle ¼ tsp garam masala and mix well.
- Garnish with coriander leaves and serve it with chopped onion and lemon wedge.
- Serve Punjabi Chana Masala as a side dish with rice, paratha or roti.
Loved it!! Awesome click as always. ☺️
thanks dear 🙂
hi binjal how do you make onion paste and tomato puree?
you can blend both separately in blender and make puree and paste.
Chanas are always yummy.I too make channa like this except adding bay leaf and cardamom.Guess you mis typed onion and 1 cup tomato instead of tomato puree and onion puree.
thanks Sathya…………..:)