Jun 13, 2013

Chana Masala

Chana Masala - A very popular dish in Punjabi cuisine. Delicious with batura / puri / rotis / bread toast …

Serves: 3 – 4


For chole (channa):

1 cup (200 ml / 8 oz – Indian standard measuring cup) chole (white chick peas)

2 ½ cups water (500 ml)

½ teaspoon turmeric powder

2 cinnamon sticks

3 cloves

3 cardamom

1 teaspoon salt


Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 2 1/2 cups water (500 ml). Add salt, cardamom, cinnamon, cloves and turmeric powder and pressure cook (pressure cook along with soaked water – Final water level should be 1 – inch above chole / channa / chickpeas) for 30 minutes ( reduce heat from high to medium after 3rd whistle and cook for 25 minutes ). Allow to cool naturally. Open the lid , keep aside to cool for 15 – 20 minutes. Carefully remove  cinnamon, cloves and cardamom. Reserve ½ cup (75 – 100 ml) stock for later use.

Other ingredients

1 tablespoon oil

1 onion (big size, cut into thin slices)

1 tablespoon ginger – garlic paste (or make  a fine paste with ½ - inch ginger piece and 8 garlic cloves)

¾ teaspoon red chilli powder
1 ½ teaspoon coriander powder
¼ teaspoon turmeric powder

1 tomato, pick well ripe (1 big size or 2 small size), finely chopped or 2 tablespoon tomato puree

Boiled chole / chana

2 pinches amchur powder (dried mango powder)

Extra 50 ml (1/4 cup) water

Extra salt to taste

2 teaspoon chopped coriander leaves


Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water (spice mix). Keep aside.

Heat oil in a wide pan. Add thinly sliced onion and fry on a medium to low heat until golden brown.

Add ginger – garlic paste and fry on a low heat for 1 – 2 minutes until the raw smell goes.

Add spice mix (masala) and fry for 1 - 2 minutes on a  low heat until the raw smell goes and thickens / water dries up (stir continuously).

Add chopped tomato (along with the juice) or tomato puree and stir well for 2- 3 minutes.

Add boiled chole (along with the stock - may be ½ cup (75 – 100 ml), amchur powder, add extra ¼ cup (50 ml – extra water, adding water should not be more than 100 ml / ½ cup. It won’t be delicious if the gravy is too thin)) water if required and salt to taste. 

Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes until the gravy slightly  thickens / well combined.

 Sprinkle chopped coriander leaves, decorate with onion rings / lemon wedges when serving with batura / puri / rotis / bread toast ..

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