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Punjabi Chana Masala
Sapana Behl
Chana masala is a classic dish of chickpea curry made with onion tomato gravy and served with soft naan bread.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Soaking Time
6
hours
hrs
Total Time
6
hours
hrs
35
minutes
mins
Course
Lunch
Cuisine
Indian
Servings
4
People
Equipment
Pressure Cooker
Saucepan
Ingredients
1x
2x
3x
2
cups
chickpea
soaked in water overnight
2
tablespoon
ginger-garlic paste
1
onion chopped
1
can tomatoes chopped
2
green chillies
4
tablespoon
oil
water as required
coriander leaves chopped
1
black cardamom
2
bay leave
3-4
cloves
1
cinnamon stick
Spices
1
teaspoon
dried fenugreek leaves
1
teaspoon
turmeric powder
2
teaspoon
coriander powder
2
teaspoon
Kashmiri red chili powder
salt to taste
1
teaspoon
garam masala
Instructions
Boil the soaked chickpea in a pot or pressure cooker for 4-5 whistles.
Heat a wok or pan, add whole spices, dried fenugreek leaves stir and add the onion-ginger-garlic paste.
Sauté till it becomes golden in color.
Add all spices and salt, stir and sauté for 2 minutes.
Now add tomato purée in the above mixture. Stir frequently and cook till oil comes out from edges.
Now add chickpeas and mix well. Add 1 1/2 cup water and bring them to boil on low heat for 15 minutes.
Remove from heat and garnish with chopped coriander leaves.
Serve with Naan Bread.
Notes
Adjust the spices as per your taste buds.
You may also use canned chickpeas to make the curry.
Store the leftovers in the refrigerator for a couple of days and warm before serving
It can be frozen up to a month in a deep freezer.
Keyword
Chana Masala, punjabi chana masala, punjabi chole chawal
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