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Chana Masala (Punjabi Chickpea Curry)

Indian Chana Masala Recipe - Punjabi Chickpea Curry

The Indian Chana Masala Recipe is made with white chickpeas simmered in aromatic spices with an onion-tomato base. This Punjabi chickpea curry is not only full of flavor but also gives you the restaurant or dhaba taste at home.
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Prep Time 10 minutes
Cook Time 45 minutes
Soaking Time 8 hours
Total Time 8 hours 55 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup white chickpeas (Kabuli Chana)
  • 2 medium onions paste
  • 2 medium tomatoes puree
  • 1 bay leaf
  • 2 cloves
  • 1 black cardamom
  • 1 cinnamon
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ¼ tsp garam masala
  • ½ tsp chana masala powder
  • 1 tsp salt
  • 4 cups water

Instructions
 

  • Wash and soak the white chickpeas in enough water overnight.
  • When you want to boil, add the soaked chickpeas to the pressure cooker.
  • Add whole spices: cinnamon, bay leaf, cardamom, cloves, 2 cups of water, and ½ tsp of salt.
  • Now cook on high heat for 6 to 7 whistles, then turn off the flame.
  • When the pressure drops, naturally open the lid and press the chickpeas. If they are soft, they are done; if not, cook for 2 to 3 whistles.
  • Drain the water from boiled chickpeas through the strainer and keep them aside.
  • Now heat the oil in the same pressure cooker, or use any kadai.
  • Add the cumin seeds to sizzle for a few seconds.
  • Then add onion paste and saute until light golden.
  • When the paste is light golden, add tomato puree.
  • After a minute, season with spices: turmeric, coriander powder, garam masala, chana masala, red chili, and salt.
  • Mix and saute all well until the masala leaves the oil from its sides.
  • It takes 4 to 5 minutes to saute the masala on low heat.
  • When the masala is done, add boiled chickpeas and 2 cups of water.
  • Mix all well and simmer over medium heat until it gets a thick curry texture.
  • It takes 12-15 minutes to reach that consistency on medium heat.
  • If you want to add some coriander leaves or kasuri methi, add them here; if not, turn off the flame.
  • Serve it hot with rice, naan, and roti.

Notes

  • Soak the dried chickpeas overnight for even cooking.
  • Cook the chickpeas until soft and tender.
  • Cook the masala until the oil separates from it.
  • Simmer the curry for longer for a thicker texture.
  • Adjust the consistency by adding more water for a thinner curry.
  • Always add the chana masala powder for a Punjabi flavour.