punjabi chana masala or chole masala recipe with step by step photos – there are so many ways of making punjabi chole….. since i already have posted the punjabi chole recipe before, i will call this recipe punjabi chana masala. i have also posted spicy chana masala recipe made in south indian style.
both punjabi chole and punjabi chana are same. its just another way of naming the recipe. but the chana can be dry or gravied. this punjabi chana has a little gravy and is not totally dry.
i have adapted this chana masala recipe from the cookbook 1000 Great Indian Recipes. this book has many age old indian recipes and is worth to buy. its good for a starter or for a housewive who is new to cooking and wants to try to out recipes from different parts of india. all the recipes i have made from this book have never let me down. all of them were good.
this recipe of punjabi chana masala is different in the sense that no onions are used in it. hence the curry or gravy is not strong on your senses and the flavors and tastes of tomatoes, ginger-garlic, coriander seeds and red chillies blend in beautifully to create an awesome chana.
its an easy chana masala recipe and one you must try. you do not need any chana masala powder and you do not need to make any chana masala powder at home. simplicity is the key of this chana recipe and its for keeps.
easy punjabi chana masala recipe below:
- 1.5 cups white chickpeas (kabuli chana or chole or garbanzo beans)
- 4 cups water for pressure cooking the chana
- 1 teaspoon salt
- 5 dry chillies - i have used 2 guntur red chillies and 3 kashmiri red chillies (reduce as required if the red chilies are hot)
- 5 tomatoes
- 1.5 inch ginger (half for the chana masala paste and half to be juliened)
- 6-7 garlic cloves (lahsun)
- 2 tablespoon coriander seeds (sabut dhania)
- ¼ teaspoon garam masala powder
- 2 green chilies, chopped vertically into 4 pieces (hari mirch)
- 2 tablespoon oil
- 1 cup of water
- a few coriander leaves for garnish (dhania patta)
- and also slices of onion, lemon and ginger julienne for garnish
- salt or black salt as required
wash the chana/chickpeas thoroughly in water and then soak them overnight or for 8-9 hours.
boil the chanas with some salt in a pressure cooker or a covered pan with enough water. in a pressure cooker chanas can take about 15-20 mins and in a pan about an hour or more.
drain and keep aside.
wash the tomatoes and chop them.
peel the garlic and ginger and chop them roughly.
in a mixer or blender, add the tomatoes, ginger, garlic, dry red chilies and coriander seeds. no need to add water.
grind or blend to a smooth paste.
heat oil in a pan and add the ground paste.
fry the masala paste for 7-8 minutes in oil till the raw smell of the tomatoes, ginger and garlic disappears and the oil leaves the sides of the masala.
now add the green chillies & 1 cup of water.
stir and cook for 3-4 minutes.
add the boiled chana.
mix the chana with the rest of the masala.
let the chana masala simmer for 15-20 minutes on a low flame. keep on stirring in between.
add the garam masala powder and salt and mix with the rest of the chana masala.
cook for 1-2 minutes more.
lastly add chopped coriander leaves to chana masala for garnishing.
serve the punjabi chana masala with slices of onion, lemon wedges and ginger julienne along with pooris, naan, bhature, bread or steamed rice.
step by step punjabi chana masala recipe:
- wash the chanas thoroughly in water and then soak them overnight or for 8-9 hours. boil the chanas with some salt in a pressure cooker or a covered pan with enough water. in a pressure cooker it can take about 15-20 mins and in a pan about an hour or more. drain and keep aside.
- wash the tomatoes. peel the garlic and ginger and wash them too.
- in a mixer, add all the above ingredients. remember to chop the tomatoes, ginger and garlic 🙂 you cannot see the coriander seeds in the pic below as they are hidden below the tomatoes.
- make a smooth paste. this paste is looking so red as i have used kashmiri red chillies and they are known to impart a natural red color to the food. they are also not spicy like the other variety of red chilies available in india.
- heat oil in a pan and add the ground paste.
- fry the masala paste for 7-8 minutes in oil till the raw smell of the tomatoes, ginger and garlic disappears and the oil starts to float on the top.
- now add around 1 cup of water and the green chillies.
- after 3-4 minutes add the boiled chana.
- mix the chana with the rest of the masala.
- let the chana masala simmer for 15-20 minutes on a low flame. keep on stirring in between. add the garam masala powder and salt and mix with the rest of the chana masala. cook the chana masala for 2-3 minutes more.
- lastly add chopped coriander leaves to chana masala.
- serve the punjabi chana masala with slices of onion, lemon wedges and ginger julienne. chana masala goes well with naan, poori, roti, tandoori rotis and bhatura.
few tips for punjabi chana masala recipe:
- do not add water while making this paste as the tomatoes have enough water content in them for this paste. however there are exceptions and if the tomatoes are not juicy enough then you might have to add some water. but do not make it watery as it will be difficult to fry this paste later. it will start spluttering when you will be frying it.
- if you want the chana masala to have some more gravy, add some more water to liquefy it.
- you can use any variety of dry red chilies, but keep in mind the quality of the red chili, whether its hot or less hot. i have added 2 guntur red chillies as i wanted the chana masala to be a little hot and spicy.
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