Chana Masala Recipe
Warm, aromatic, and packed with protein, Chana Masala is a beloved dish featuring tender chickpeas simmered in a robust gravy of onions, tomatoes, and a fragrant blend of spices like cumin, coriander, and garam masala. Tangy with a hint of lemon and heat from green chilies, this wholesome curry is as comforting as it is nutritious. Perfect with fluffy bhature, steamed rice, or soft rotis, it’s a staple in Punjabi homes and street-food stalls alike. Garnish with fresh cilantro and sliced onions for an authentic touch simple, satisfying, and full of soul
Ingredients Boiling Chickpeas
250 Gram chickpeas
1 NOS bay leaf
2-3 Inch cinnamon
1 NOS black cardamom
3-4 Cloves
As needed water
Salt to taste
A pinch baking soda
Onion Paste
3 Medium size chopped onion
Tomato Paste
3 NOS tomato chopped
2 Inch ginger
2 NOS green chili
10-15 Garlic cloves
Cooking
2 Tablespoon ghee
1 Tablespoon oil
1 Tablespoon cumin seeds
A pinch carom seeds
1/4 Tablespoon Asafoetida
Powdered Spices
1/2 Tablespoon turmeric powder
1 Tablespoon Kashmiri red chili powder
2 Tablespoon coriander powder
1 Tablespoon cumin powder
1 Tablespoon yellow red chili powder
1 Tablespoon dry mango powder
A large pinch black salt
As needed hot water 1 Tablespoon kasuri methi
A handful ginger julienne
2 NOS green chili sliced
A pinch garam masala
A handful fresh coriander chopped
Step:1
Soak the chickpeas in water for 8-9 hours or overnight, then discard the water and wash them thoroughly to get rid of any smell
Step:2
Add the soaked chickpeas into a pressure cooker along with the whole spices, salt, water and baking soda and pressure cook over high flame for one whistle then over medium flame for 4-5 more whistles
Step:3
Switch off the flame and let the cooker depressurize naturally, then open the lid and check if the chickpeas are cooked, if not then pressure cooker them for 1 or 2 more whistles
Step:4
Discard the whole spices and keep the cooked chickpeas aside. Add the onions into a mixer jar and grind them into a paste
Step:5
Similarly, add all the ingredients of the tomato puree and blend them into a fine puree. Set a kadhai over high heat, add ghee and oil, let it get hot
Step:6
Further add cumin and carom seeds along with asafoetida & onion paste, stir well and cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai
Step:7
Lower the flame and add all the powdered spices with a splash of water, stir well and cook the spices over high flame for a minute or two. Next, add the tomato puree with salt and cook until the ghee separates and the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water and cook it further
Step:8
Then add the cooked chole, stir well and simmer it for 6-8 minutes or until it becomes semi thick. You can also mash a few chickpeas to thicken up the gravy faster
Step:9
Once the gravy becomes semi thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands and add it to the gravy along with ginger, green chili, garam masala and fresh coriander, stir well
Step:10
Your delicious, dhaba style chana masala is ready, serve it with some hot tandoori roti or bread kulcha with jeera rice and enjoy the chana masala