Medium-Spiced Punjabi Chana Masala Recipe

About this recipe

Medium-Spiced Punjabi Chana Masala is a hearty and flavorful dish featuring protein-packed chickpeas simmered in a rich, spiced tomato-based gravy. Infused with aromatic Indian spices like cumin, coriander, and garam masala, this dish strikes the perfect balance of medium heat and warm flavors. Ideal for breakfast, it pairs wonderfully with hot parathas or steamed rice and is both nourishing and satisfying, making it perfect for a united family looking to enjoy a wholesome Indian meal together.

Ingredients

• 250 G Kabuli Chana
• 500 g Onion
• 500 g Tomato - Hybrid
• 25 g Ginger Garlic Paste
• 50 g Amchur (Dry Mango Powder)
• 100G Oleo
• 100 g Coriander Leaves
• 300 g Ginger Paste
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. If using dried chickpeas, rinse and soak them overnight, then cook in a pressure cooker until tender (about 6-7 whistles). If using canned chickpeas, rinse and drain them thoroughly.
2. 2. Heat 2 tablespoons of vegetable oil in a deep pan over medium heat. Add cumin seeds and let them splutter.
3. 3. Add finely chopped onions and sauté until golden brown. Stir in the ginger and garlic paste and cook for another minute until fragrant.
4. 4. Add the chopped tomatoes and green chilies. Cook until the tomatoes break down and the mixture forms a thick paste, about 5-7 minutes.
5. 5. Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 1-2 minutes to toast the spices.
6. 6. Add the cooked chickpeas and mix well. Pour in enough water to achieve your desired consistency and simmer for 10-15 minutes, allowing the flavors to meld.
7. 7. Stir in garam masala and amchur powder, then simmer for another 2 minutes.
8. 8. Garnish with fresh coriander leaves and serve hot with parathas or rice.