Here’s the recipe rewritten for the Love With Recipes site:
Punjabi Chana Masala
Cuisine: Punjabi
Course: Main Course
Diet: High Protein Vegetarian
Description:
Punjabi Chana Masala is a flavorful North Indian dish that can be enjoyed for breakfast, lunch, or dinner. It is typically served with Bhatura or Puri in North India. This hearty dish features chickpeas cooked in a rich tomato and ginger gravy, with the unique tang of dried mango powder, making it a delightful addition to any meal.
Ingredients:
- 1 cup Kabuli Chana (Chickpeas)
- 1 teaspoon cumin seeds
- 1 inch ginger, grated
- 1 tomato, pureed
- 1 bay leaf
- 1 tablespoon oil
- Seasoning:
- 1 teaspoon turmeric powder
- 1 tablespoon dried mango powder
- 1 tablespoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon pomegranate powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon black salt (or rock salt)
- Salt, to taste
- For garnish:
- 2 green chilies, finely chopped
- 2 sprigs coriander leaves, finely chopped
Prep Time: 8-10 hours (for soaking)
Cook Time: 60 minutes
Instructions:
-
Soak the Chickpeas: Begin by soaking the Kabuli Chana (chickpeas) in water for 8 to 10 hours or overnight. Once soaked, drain the water.
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Cook the Chickpeas: Add the soaked chickpeas into a pressure cooker. Add enough water to cover the chickpeas and 1/2 teaspoon of salt. Close the lid and cook for 7 to 8 whistles. After the initial whistles, reduce the heat and cook for another 10 minutes. Turn off the heat and let the pressure release naturally. Set the cooked chickpeas aside.
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Prepare the Gravy: In a wok, heat the oil and add cumin seeds, grated ginger, and curry leaves. Sauté for about 20 seconds until fragrant. Next, add the pureed tomato and cook for 6 to 7 minutes, allowing it to blend with the spices.
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Add Spices: Once the tomatoes are well-cooked, stir in the seasoning spices: turmeric powder, dried mango powder, garam masala powder, coriander powder, pomegranate powder, red chili powder, and black pepper powder. Let this cook for 2-3 minutes, allowing the spices to blend together.
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Combine Chickpeas with Gravy: Add the cooked chickpeas into the gravy, along with salt to taste. Pour in some water if necessary to achieve the desired consistency. Stir everything together, then cover the pan and let it simmer for 30 minutes.
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Garnish and Serve: Once the Chana Masala is cooked, turn off the heat. Garnish with chopped green chilies and fresh coriander leaves. Serve hot with Ajwain Puri, Bhatura, or even some Boondi Raita for a traditional North Indian breakfast.
Enjoy your delicious Punjabi Chana Masala!
Serves: 4-6
Rating: ⭐⭐⭐⭐⭐
