Punjabi Chana Masala Recipe

Punjabi Chana Masala is a popular curry popular across India often served with deep-fried bhatura. Find Chana Masala recipe

Chana Masala is definitely one of the most sort after curries in India. It is just perfect to dip deep-fried bread, rice or even the tandoor-baked parathas. The Chana Masala is such a versatile curry that it compliments almost all the sides served with it. And in our house, it is one of the favorite curries. We can relish Chana Masala with anything. But our pet combination is Chana Masala with garam-garam poori. This Punjabi style Chana Masala Recipe was added to my cooking collection after getting married into the Sikh family. And ever since I have not tried any other Chana Masala Recipe as this one has always produced the delicious end result. 

Punjabi Chana Masala is a popular curry popular across India often served with deep-fried bhatura. Find Chana Masala recipe
If you will read this Chana Masala recipe, a thought might occur to you – there is a hell lot of spices going in this recipe. But trust me on this one, all the spices mentioned in the recipe, contribute towards the flavor and texture of this awesome Chana Masala. Each ingredient in the list has a crucial role to play and cannot be skipped. The surprising fact is this Punjabi Chana Masala is a no onion/garlic and gluten free curry. It can be classified as vegan as well if you skip the ghee (clarified butter). Isn’t that a fantastic news? 

Punjabi style Chana Masala is loaded with spices, flavors and is very close to the street side version of the dish. If you have visited the by-lanes of Old Delhi, then you must have tasted thick, luscious Chana Masala with Kulcha. Often served loaded with potato, green chilies, onion and lemon juice. Oh god! that combination is totally tantalizing. And often leads you to the stage of food coma. But I can visit Old Delhi again and again just to have finger-licking good Chana Masala.  

Punjabi Chana Masala is a popular curry popular across India often served with deep-fried bhatura. Find Chana Masala recipe
Punjabi Chana Masala is a popular curry popular across India often served with deep-fried bhatura. Find Chana Masala recipe
I would not say that my Chana Masala is better than the Old Delhi ones, but they are seriously good ones. On many occasions, I have cooked them for parties and potlucks, and every time won so many compliments for the superb Chana Masala. For me, the best part about this recipe is there is not much cutting, chopping and advance preparation involved. All you need to have the requisite spices and a bit of time in hand. And with these two things, you can create one of the best Chana Masala in your kitchen. 
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How to make perfect Chana Masala:

Punjabi Chana Masala Recipe
Serves 4
Punjabi Chana Masala is a popular Punjabi dish enjoyed with Bhatura, Naan, Kulcha or Poori
Prep Time
15 min
Cook Time
30 min
Total Time
50 min
Prep Time
15 min
Cook Time
30 min
Total Time
50 min
  1. 1 Cup white chana/chole (chickpeas)
  2. 1 tea bag
  3. Salt to taste
  4. 1 bay leaf
  5. 4 green cardamoms
Other spices
  1. 2 tsp each cumin powder, mango powder (amchur), fennel powder (saunf), coriander powder
  2. 1 tsp anardana (crushed pomegranate seeds)
  3. 1 tsp red chili powder
  4. 1 tsp Garam Masala ( see recipe here)
  5. 1/4 tsp asafoetida
  6. 2 tsp kasuri methi
  7. Salt to taste
  8. 2 green chili slit
  9. 1 medium-size boiled potato, cut into chunks
  10. an inch piece of ginger, peeled and cut into thin strips
  11. Juice of half a lemon
  12. 2 tbsp ghee
  1. Clean, wash and soak chana overnight in water. Next day drain in a colander and set aside.
  2. Add drained chickpeas in pressure cooker with 6 Cups of water.
  3. Add whole spices, salt and tea bag in the pressure cooker.
  4. Close the lid of pressure cooker and cook chickpeas until soft. For me it takes 5 – 6 whistles over low flame.
  5. Allow the steam to release naturally from the pressure cooker.
  6. Open the lid, discard the tea bag, by now tea leaves would impart color on chickpeas.
  7. Transfer chickpeas into large bowl and reserve water in which chickpeas were cooked.
  8. Heat heavy bottomed pan over low heat.
  9. Add cumin powder, mango powder, fennel powder, coriander powder, anardana, red chili powder, salt and asafoetida. Mix nicely and dry roast for 1 minute or till aromatic.
  10. Now add kasuri methi to the roasted spices. Fry for 2 - 3 seconds.
  11. Add boiled chana, ginger, green chili, boiled potato and 2 cups of reserved water.
  12. Stir nicely and allow chana to simmer over low heat to absorb the flavor of spices.
  13. Once the Chana Masala starts thickening, taste and adjust the seasoning accordingly.
  14. Add lemon juice and stir nicely.
  15. Garnish with chopped coriander and serve hot with Kulcha ( see recipe ) or Poori ( see recipe ).
  1. Recommended Equipments: Pressure Cooker ( buy it here )
Fun FOOD and Frolic http://www.funfoodfrolic.com/


  1. Leave a Reply

    September 4, 2013

    I love the look of this dish. Your masala is a lot different then what I’ve used in the past so I see a trip to my favorite Indian market is in order to find some new ingredients. Can’t wait to try this.

  2. Leave a Reply

    November 20, 2013

    Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom

  3. Leave a Reply

    preeti vinod
    May 4, 2017

    I am a south indian and i tried this way of preparation for the first time. My family loved it, thanks and its fun to see your video recipies- big FAN!

    • Leave a Reply

      Hina Gujral
      May 4, 2017

      Thank you so much for sharing your feedback. It matters a lot to me. I am happy that atleast one person out there following my recipes :)

  4. Leave a Reply

    FunFoodand Frolic
    September 5, 2013

    I am glad you liked the masala..try it and let me know how it turned out. :)

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