Punjabi Chana Masala

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Recipe

Ingredients

1 cup	dried chickpeas
3 cups	water
2 tablespoons	oil
1 teaspoon	cumin seeds
1 medium	onion, finely chopped
2 teaspoons	ginger-garlic paste
2 medium	tomatoes, pureed
1 teaspoon	coriander powder
1 teaspoon	cumin 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	fresh coriander leaves, 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.