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 sauté it.

3. Add the chopped onion and again sauté 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 sauté 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.

5.0 from 1 reviews Punjabi Chana Masala Print 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. Author: Binjal Pandya Recipe type: Sabji & Curry Cuisine: Indian 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 Instructions 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 sauté it. Add the chopped onion and again sauté 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 sauté 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. 3.5.3208

Punjabi Chana Masala (Chickpeas Curry) was last modified: by