Punjabi Chana Masala Recipe

Punjabi Chana Masala Recipe

Ingredients:

• 2 1/2 cup soaked overnight chickpeas
• 4 sliced green chilli
• 5 cloves grated garlic
• 2 1/2 tablespoon powdered coriander powder
• 1 teaspoon powdered red chilli
• 4 tablespoon sunflower oil
• 2 chopped onion
• 3 cup chopped tomato
• 1 inch grated ginger
• 1 teaspoon powdered turmeric
• 2 1/2 tablespoon powdered cumin powder
• 1 teaspoon powdered garam masala powder
• 2 pinches powdered salt

For Garnishing :

• 1 handful chopped coriander leaves

Recipe :

• Step 1 Prepare Chana Masala tempering

  Heat oil in a pan over medium flame. Once the oil is sufficiently hot, add in chopped onions and saute them until golden brown. Keep stirring the onions as they might stick to the bottom of the pan. Once they have turned slightly pinkish-brown, add the ginger and garlic and reduce the flame to low and cook for 2 to 3 minutes.

• Step 2 Add spices and soaked chickpeas

  Now add tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder. Cook until the oil starts to separate. Add the chickpeas and pour 2 and 1/2 cups of water. Sprinkle salt and some coriander leaves. Cook for 10-12 minutes and keep stirring.

• Step 3 Add garam masala, cover the lid and cook for 2-5 minutes

  Now add garam masala powder and stir to mix well. Cover the pan with a lid and allow the dish to cook on low flame for about 2-5 minutes so that the flavours are well absorbed with the chickpeas.

• Step 4 Garnish with ginger julienne and coriander leaves and serve hot!

  Once the dish is properly cooked, transfer it to a serving bowl and garnish it with ginger julienne and coriander leaves. Serve hot with rice or roti and even some pickle and raita of your choice. Chana Masala is best enjoyed when paired with a glass of chilled sweet lassi.