Punjabi Chana Masala

Name: Punjabi Chana Masala
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 250 Grams Chickpeas, Dried grain , soaked in water overnight; 4 tbsp Yogurt, well beaten with 2 tbsp. water; 1 Cup Red Onion, fine grated, 1 medium size onion; 2-3 Garlic, cloves; 1 tbsp Ginger, grated or paste; 1 tbsp Salt; 2 Whole Dry Red Pepper, optional; 4 tbsp Canola Oil; 1/8 tsp Asafoetida, Optional; 1 tbsp Cumin Powder; 1 tbsp Coriander Powder; 1.5 tsp Garam Masala; 2 tbsp Chaat Masala; 1/2 tsp Black Pepper; 1 tsp Red Pepper Powder; 2 tbsp Tamarind, Paste or 1 ounce Tamarind soaked in 1/4 cup warm water

Spicy Chickpea Curry

Posted By Savita

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Punjabi Chana Masala is a famous north Indian Curry which is the recipe of choice in every Punjabi home in India. Be it marriage party or family get together, Chana Masala is must in menu.

I have special space for this spicy, tangy treat in my heart. It takes me back to my childhood memories of fighting with my brother over that last bite of Poori (Indian Fried Bread) with Chana Masala and then crying so badly on not getting it (my bro won almost always :) , but he can never see me weeping, so you know, who won at last).

In India, housewives have competition of who will make more dark and rich color sauce of Chana Maslala, Darker the color means spicy sauce. However, the recipe I am sharing with you is mild spicy.

Pairing Ideas:

Poori Basmati Jeera Rice Cucumber Raita

Punjabi Chana Masala

Total Time: 1 hr 5 mins Prep Time: 20 mins Cook Time: 45 mins

Cuisine: Indian Category: Curry, Main Course

Serves: 4

SEE PRINTABLE RECIPE

Ingredients

250 Grams Chickpeas (Dried grain , soaked in water overnight)
4 tbsp Yogurt (well beaten with 2 tbsp. water)
1 Cup Red Onion (fine grated, 1 medium size onion)
2-3 Garlic (cloves)
1 tbsp Ginger (grated or paste)
1 tbsp Salt
2 Whole Dry Red Pepper (optional)
4 tbsp Canola Oil
1/8 tsp Asafoetida (Optional)
1 tbsp Cumin Powder
1 tbsp Coriander Powder
1.5 tsp Garam Masala
2 tbsp Chaat Masala
1/2 tsp Black Pepper
1 tsp Red Pepper Powder
2 tbsp Tamarind (Paste or 1 ounce Tamarind soaked in 1/4 cup warm water)

Directions

1. Boil or pressure cook pre-soaked chickpeas with 4 cups of water till chickpeas are tender and can be easily mashed with fingers. Once cooked, separate the cooking liquid from chickpeas and reserve for later use.

Additional Notes:
If in hurry, you can also use a good quality canned chickpeas.
2. Heat oil in a pan and added grated mixture of onion, ginger and garlic. Fry till onion are light brown in color.
3. Add Red pepper powder, cumin powder, coriander powder and fry for 2 minutes.
4. Add Garam Masala and whole peppers (optional) and continue frying for 1 more minute.
5. Now add yogurt and mix well. Add 2 cups of liquid saved from cooking chickpeas, bring to boil and then turn the Gas Stove to medium heat.
6. Add chickpeas, tamarind paste, salt, black pepper and simmer for about 20 minutes till almost all water has evaporated and chickpeas are softened.
7. Now add Chaat Masala, half moon onion slices and stir gently to combine.
8. Serve hot with Poori or Roti and yogurt for a complete delicious meal.