Punjabi Chana Masala

Cuisines

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Recipe

Ingredients

	1 cup	Chickpea , dried
	3 cups	Water
	2 tablespoons	Oil
	1 teaspoon	Cumin , seeds
	1 medium	Onion , finely chopped
	2 teaspoons	Ginger-garlic paste
	2 medium	Tomato , pureed
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	—	Salt , to taste
	1 teaspoon	Amchur , dried mango powder
	1 tablespoon	Cilantro , chopped

Instructions

1. 1 Rinse the dried chickpeas and soak them in water overnight or for at least 8 hours.
2. 2 Drain the soaked chickpeas and add them to a pressure cooker with 3 cups of water and a pinch of salt. Cook until soft, about 15-20 minutes after the first whistle.
3. 3 Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
4. 4 Add the chopped onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
6. 6 Add the tomato puree and cook until the oil starts to separate from the masala.
7. 7 Mix in the coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
8. 8 Add the boiled chickpeas along with some of the cooking liquid. Stir well to combine with the masala.
9. 9 Simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.
10. 10 Stir in the amchur powder and cook for another 2 minutes.
11. 11 Garnish with fresh coriander leaves before serving.