Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Chana Masala

Traditional Recipe 13: Chana Masala recipe

🧺 Ingredients

• Dried chickpeas (soaked 8 hr): 400g
• Onions (finely chopped): 200g
• Tomatoes (crushed): 300g
• Ginger-garlic paste: 35g
• Green chilies: 2
• Cumin seeds: 5g
• Coriander powder: 10g
• Turmeric powder: 3g
• Red chili powder: 5g
• Garam masala: 5g
• Chaat masala: 4g
• Oil: 40ml
• Salt: 12g
• Water: 1000ml
• Coriander leaves: 20g

👩‍🍳 How to make Chana Masala

1. Drain soaked chickpeas (400g). Boil with water until soft (about 30 minutes by stovetop or 12 minutes in pressure cooker). Drain and set aside.
2. Heat oil (40ml) in a large pot over medium-high heat (190°C). Add cumin seeds (5g), let them crackle for 15 seconds.
3. Add chopped onions (200g), cook 5 minutes until softened and edges turn golden-brown.
4. Add ginger-garlic paste (35g) and green chilies (2), cook 2 minutes until fragrant.
5. Add crushed tomatoes (300g), cook 5 minutes until tomatoes break down and oil separates.
6. Add coriander powder (10g), turmeric (3g), red chili powder (5g), garam masala (5g), and chaat masala (4g). Stir for 1 minute.
7. Add cooked chickpeas (400g) and water (1000ml). Bring to a boil over high heat (200°C).
8. Reduce to medium heat (160°C) and simmer for 15 minutes, stirring occasionally. Some chickpeas may break apart, thickening the gravy.
9. Add salt (12g). Simmer another 5 minutes. Consistency should be thick, with gravy coating chickpeas.
10. Garnish with coriander leaves (20g). Serve hot with bhature, roti, or rice.

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