Punjabi Style Chana Masala
Print Recipe
5 from 1 vote

Punjabi Chana Masala Recipe

Punjabi Style Chana Masala is a delicious Indian chickpea curry that happens to be vegan and gluten-free. Learn how to make best chana masala without onion or garlic. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Hina Gujral

Ingredients

  • 1 Cup white chana chickpeas
  • Salt to taste
  • 1 bay leaf
  • 2 green cardamoms
  • 2 cloves

Spices For Chana Masala

  • 2 teaspoon each cumin powder mango powder (amchur), fennel powder (saunf), coriander powder
  • 1 teaspoon anardana crushed pomegranate seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon chaat masala
  • 1 teaspoon Garam Masala see recipe here
  • 1/4 teaspoon asafoetida
  • 2 teaspoon kasuri methi

Other Ingredients For Chana Masala

  • 2 green chili slit
  • 1 medium-size boiled potato cut into chunks
  • an inch piece of ginger peeled and cut into thin strips
  • Juice of half a lemon
  • 2 tablespoon fresh coriander leaves chopped

Instructions

How To Boil Chana (Chickpeas)

  • Clean, wash and soak chana overnight in water or for 5 - 6 hours.
  • Next day drain water, transfer chana in a colander and set aside.
  • Add soaked chickpeas in a pressure cooker with 4 Cups of water.
  • Add whole spices and salt to the pressure cooker.
  • Close the lid of pressure cooker and cook chickpeas until soft. For me, it takes 4 – 5 whistles over a low flame.
  • Allow the steam to release naturally from the pressure cooker.
  • Open the lid, discard the whole spices
  • Transfer chickpeas into a large bowl and reserve water in which chickpeas were cooked.

How To Cook Chana Masala

  • Heat heavy bottomed pan over low heat.
  • Add all the spices and asafoetida. Mix nicely and dry roast for 1 minute or till aromatic.
  • Now add kasuri methi to the roasted spices. Fry for 2 - 3 seconds.
  • Add boiled chana and mix nicely. Cook covered for 10 minutes over low heat.
  • After 10 minutes, add ginger, green chili, boiled potato, coriander leaves and 2 cups of reserved water.
  • Stir nicely and allow chana to simmer over low heat to absorb the flavor of spices.
  • Once the Chana Masala starts thickening, taste and adjust the seasoning accordingly.

How To Serve Chana Masala

  • Garnish with chopped coriander leaves.
  • Serve Punjanbi Chana Masala warm with Kulcha ( see recipe ) or Poori ( see recipe ) or bhatura.

Video

Notes

Recommended Equipments: Pressure Cooker ( buy it here )