Punjabi Chana Masala (North Indian Chole Masala)
A popular and flavorful North Indian dish, Punjabi Chana Masala features chickpeas cooked in a robust, spiced tomato and ginger gravy. It is a perfect combination of heat and tang, enhanced by the earthy spices such as garam masala, amchur (dry mango powder), and black salt. This rich and hearty dish is traditionally served with crispy Bhaturas or soft Puris, making it a perfect choice for a festive meal or a comforting weeknight dinner.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger | 1 inch (grated) |
| Tomato | 1 (pureed) |
| Bay leaf (Tej Patta) | 1 leaf |
| Oil | 1 tablespoon |
| Spice Ingredients | Quantity |
|---|---|
| Turmeric powder (Haldi) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Garam masala powder | 1 tablespoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Anardana powder (Pomegranate Seed Powder) | 1 teaspoon |
| Red chili powder | ½ teaspoon |
| Black pepper powder | ½ teaspoon |
| Black salt (Kala Namak) | 1 teaspoon |
| Salt | To taste |
| Ingredients for Garnish | Quantity |
|---|---|
| Green chilies | 2, finely chopped |
| Coriander (Dhania) leaves | 2 sprigs, finely chopped |
Preparation Time: 8-10 hours (for soaking) + 60 minutes (cooking)
Total Time: 480 minutes (8 hours)
Instructions
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Soak the Chickpeas: Begin by soaking the Kabuli Chana (chickpeas) in plenty of water for 8-10 hours or overnight. This is an important step as it softens the chickpeas and reduces cooking time.
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Cook the Chickpeas: Once the chickpeas have soaked, drain the water and transfer the chickpeas to a large pot or pressure cooker. Add the soaked water back to the pot, ensuring the chickpeas are completely submerged. Add salt to taste and cook the chickpeas until they are tender. If using a pressure cooker, cook for about 3-4 whistles. If cooking in a regular saucepan, it may take up to 1 hour. The chickpeas are done when they mash easily between your fingers. Set them aside.
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Prepare the Spice Base: Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Add the cumin seeds (jeera), grated ginger, and bay leaf. Stir-fry for a few seconds until the aromas of the spices are released.
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Cook the Tomato Gravy: Add the pureed tomato to the pan and stir in the turmeric powder (haldi), coriander powder (dhania), anardana powder (pomegranate seed powder), red chili powder, black pepper powder, garam masala, and amchur powder (dry mango powder). Sauté the mixture until the color of the gravy darkens to a rich brown and the oil begins to separate from the masala. This process should take about 10 minutes.
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Combine Chickpeas with the Masala: Add the cooked chickpeas into the spiced tomato gravy. Stir well, making sure the chickpeas are fully coated in the masala. If the gravy is too thick, you can add a little water to reach your desired consistency.
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Simmer and Infuse the Flavors: Cover the pan and reduce the heat to low. Let the chickpeas simmer in the gravy for 20-30 minutes, allowing the spices to meld with the chickpeas and creating a well-integrated flavor. Stir occasionally and adjust salt and spice levels to taste.
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Final Touches: Once the chickpeas have absorbed the masala and the gravy is thick and rich, garnish with finely chopped coriander leaves and green chilies for an added kick.
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Serving Suggestions: Serve your Punjabi Chana Masala with freshly made Bhaturas, Puris, or even a simple side of steamed rice. For a more festive touch, pair it with pickled onions, cucumber salad, and a glass of cool Chaas (buttermilk) to balance the spices.
Pro Tip: For a delicious variation, you can also serve Punjabi Chana Masala as a chaat in dishes like Chole Tikki Chaat, where the tangy masala and crispy elements combine for a delightful experience.
Serving Suggestions
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Chole Tikki Chaat: Top the Chana Masala with crisp potato patties (tikkis), some yogurt, chutneys, and a sprinkle of chaat masala for a lip-smacking chaat experience.
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With Bhaturas or Puris: This traditional pairing is perfect for a hearty meal. Serve with a side of onion, tomato, and cucumber salad for a refreshing contrast.
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Accompaniment: End the meal with a glass of Chaas (buttermilk), which is a classic accompaniment to cool down the spice of the dish.
Notes
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Soaking Chickpeas: Soaking chickpeas helps reduce cooking time and makes them easier to digest. It also helps them retain their shape and absorb the flavors of the spices during cooking.
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Pressure Cooker Tip: If you’re short on time, using a pressure cooker is a great option. It helps cook the chickpeas quickly and evenly, ensuring that they are perfectly tender.
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Adjusting Spice Levels: Depending on your preference for heat, you can adjust the amount of green chilies, red chili powder, or black pepper to make the dish milder or spicier.
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Store Leftovers: Leftover Chana Masala can be refrigerated for up to 2-3 days. The flavors improve the next day, making it a great dish for meal prep.
This Punjabi Chana Masala is a flavorful, comforting dish that embodies the essence of Punjabi cuisine. The hearty chickpeas, fragrant spices, and tangy tomato gravy make it a beloved dish that’s perfect for family meals, gatherings, or any occasion that calls for a delicious vegetarian main course.
