Authentic Punjabi Chana Masala Recipe: A Flavorful Guide to Classic Chickpea Curry

Punjabi Chana Masala, also known as Punjabi Chole, is a staple of Indian cuisine that embodies the rich and robust flavors of Punjab.

This hearty and satisfying chickpea curry is renowned for its deep, spicy, and tangy taste, making it a favorite at family gatherings, festivals, and everyday meals. Whether served with fluffy bhature, steamed rice, or even just a warm roti, Chana Masala is a dish that brings warmth and comfort.

In this blog post, we’ll explore the essence of Punjabi Chana Masala, walk through the ingredients, offer expert tips, and provide a step-by-step guide to making this beloved dish from scratch.

About Punjabi Chana Masala

Punjabi Chana Masala is a classic North Indian dish made with chickpeas (chana) cooked in a flavorful, spiced tomato-based gravy. The dish is a favorite in Punjabi cuisine and is often enjoyed as part of a hearty meal. The distinct taste of Chana Masala comes from a blend of spices that are perfectly balanced to create a rich, aromatic curry.

The use of chickpeas not only adds a wonderful texture but also makes it a nutritious and protein-packed dish. Traditionally, Chana Masala is cooked slowly to allow the flavors to meld together, resulting in a comforting and satisfying meal.

Ingredients

For the Chana Masala:

• 1 cup dried chickpeas (chana), soaked overnight
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon amchur (dried mango powder) or 1 tablespoon lemon juice
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Optional:

• 1 tablespoon tea leaves or 1 black tea bag (for a richer color)

Expert Tips

1. Soaking Chickpeas: Always soak chickpeas overnight or for at least 8 hours. This helps in cooking them evenly and makes them tender. If you’re short on time, you can use the quick-soak method: boil the chickpeas for 5 minutes, then let them sit for an hour.
2. Cooking Chickpeas: For a deeper color and richer flavor, add a tea bag or tea leaves to the boiling water. This is optional but gives the dish a traditional, darker hue.
3. Spice Balance: Adjust the spices according to your taste preference. Adding extra garam masala or a pinch of hing (asafoetida) can enhance the flavor profile.
4. Tomato Puree: Use fresh tomatoes and blend them into a smooth puree. This helps in achieving a thick, rich gravy. Avoid using store-bought tomato puree as it might contain preservatives or added sugars.
5. Simmering Time: Allow the curry to simmer for at least 30 minutes to let the flavors blend well. The longer you cook, the richer the taste.

How To Make Chana Masala?

Instructions:

1. Prepare the Chickpeas:
   • Drain the soaked chickpeas and rinse them under cold water.
   • In a large pot, add the chickpeas, water to cover them, and a pinch of salt. If using, add the tea bag or tea leaves.
   • Cook the chickpeas over medium heat for about 40-45 minutes or until tender. Alternatively, use a pressure cooker for quicker results—cook for about 20-25 minutes.
2. Prepare the Masala:
   • Heat oil in a large pan over medium heat. Add cumin seeds, mustard seeds, and bay leaf. Sauté until they begin to crackle.
   • Add the finely chopped onions and cook until golden brown.
   • Stir in the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
   • Add the tomato puree and cook until the oil begins to separate from the mixture.
   • Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally.
3. Combine and Simmer:
   • Add the cooked chickpeas to the masala. Mix well.
   • Add enough water to reach your desired consistency. If you prefer a thicker gravy, use less water.
   • Stir in the garam masala and amchur or lemon juice. Adjust seasoning if needed.
   • Simmer the curry for 20-30 minutes, allowing the flavors to meld together and the gravy to thicken.
4. Garnish and Serve:
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with bhature, rice, or roti.

Serving Tips

• With Bhature: Serve Chana Masala with fluffy, deep-fried bhature for a traditional Punjabi experience.
• With Rice: Enjoy it with steamed basmati rice or jeera rice for a comforting meal.
• With Roti: Pair with whole wheat roti or paratha for a satisfying and wholesome dinner.
• As a Side: Serve as a side dish with other Indian meals or as a filling in wraps and sandwiches.

Recipe Card

Punjabi Chana Masala

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon amchur or 1 tablespoon lemon juice
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Cook soaked chickpeas in water until tender.
2. In a pan, heat oil and sauté cumin seeds, mustard seeds, and bay leaf. Add onions, ginger-garlic paste, and green chilies. Cook until golden.
3. Add tomato puree and spices. Cook until oil separates.
4. Add chickpeas, adjust water, and simmer for 20-30 minutes. Stir in garam masala and amchur or lemon juice.
5. Garnish with coriander leaves and serve hot.

Nutrition Facts (per serving, approximate)

• Calories: 250
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 400mg
• Total Carbohydrates: 35g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 10g

Punjabi Chana Masala is a flavorful, protein-rich dish that is perfect for any meal. With its rich spices and hearty chickpeas, it’s sure to be a hit with anyone who enjoys Indian cuisine.

This recipe ensures you get an authentic taste of Punjab right in your kitchen. Enjoy cooking and savoring this delightful dish with your family and friends