Authentic Chana Masala Recipe – Punjabi Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Punjabi Chickpea Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a truly authentic Chana Masala. This Punjabi chickpea curry is a staple in many Indian households, and for good reason. It’s packed with flavour, incredibly satisfying, and surprisingly easy to make once you get the hang of it. I remember the first time I attempted this; it wasn’t quite right, but with a little practice, it became a family favourite. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala isn’t just a meal; it’s an experience. The aroma alone will transport you to a bustling Indian kitchen. It’s a hearty, flavourful curry that’s perfect for a weeknight dinner or a festive gathering. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free. You’ll love how the spices blend together to create a truly unforgettable taste.

Ingredients

Here’s what you’ll need to create this delicious Chana Masala:

• 1 cup Chana (Chickpeas)
• 2 Onion
• 3 Tomato
• 3 Green chilli
• 3 Garlic cloves
• 1 inch Ginger
• ?? cup Coriander leaves
• ?? cup Mint leaves
• 1 teaspoon Coriander seeds powder
• ?? teaspoon Red chilli powder
• 1 teaspoon Chole masala / Garam masala
• ?? teaspoon Turmeric powder
• 3 tablespoon Oil
• 1 inch Cinnamon stick
• 1 Cardamom pod
• 1 Clove

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Chana/Chickpeas: These are the stars of the show! Using dried chickpeas and soaking them overnight gives you the best texture – nice and creamy. But don’t worry, I’ll share a tip for using canned chickpeas later. (About 200g dried chickpeas will yield roughly 3 cups cooked).
• Chole Masala Blend: This is key to that authentic Chana Masala flavour. You can find pre-made blends at most Indian grocery stores. Each brand has its own unique flavour profile, so feel free to experiment!
• Spice Levels: Punjabi cuisine is known for its bold flavours, but you can adjust the spice to your liking. I’ve suggested a medium spice level here, but I’ll show you how to make it milder or hotter.
• Fresh Herbs: Don’t skimp on the coriander and mint! They add a lovely freshness that balances the richness of the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your chickpeas overnight in plenty of water. This helps them cook evenly and become beautifully tender. The next day, drain them and add fresh water. Pressure cook for about 4 whistles.
2. While the chickpeas are cooking, let’s make the flavour base. Grind together the ginger, garlic, green chilies, onions, tomatoes, mint, and coriander into a smooth paste. A little water helps it along.
3. Now, heat the oil in a pressure cooker (yes, we’re using it again!). Add the cinnamon stick, cardamom pod, and clove. Let them sizzle for a few seconds until fragrant. This is called ‘tempering’ and it releases amazing flavours.
4. Add the ground paste to the pressure cooker and cook, covered, for about 3 minutes. This prevents spluttering and helps the flavours meld.
5. Time for the spices! Mix in the turmeric powder, red chilli powder, coriander powder, chole masala, and salt.
6. Sauté everything until the oil starts to separate from the mixture. This is a sign that the spices are cooked through and ready to embrace the chickpeas.
7. Add the cooked chickpeas and the reserved cooking water (about 2-3 cups). Add a little extra water if needed to reach your desired consistency.
8. Pressure cook for just 1 whistle. Then, let the pressure release naturally. This is important for the flavours to develop fully.

Expert Tips

• Don’t overcook the chickpeas! You want them tender, but not mushy.
• Adjust the water: Add more or less water depending on how thick you like your Chana Masala.
• Patience is key: Letting the pressure release naturally is crucial for the best flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your chole masala doesn’t contain any dairy-derived ingredients.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
  • Medium: Use the amount specified in the recipe.
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: My family always makes a slightly richer version for Diwali, adding a tablespoon of cashew paste to the gravy. For Navratri, we skip the onion and garlic.

Serving Suggestions

Chana Masala is incredibly versatile. It’s fantastic with:

• Bhatura (fluffy fried bread) – a classic pairing!
• Phulka (whole wheat flatbread)
• Steamed rice
• A side of sliced onions and lemon wedges for a burst of freshness.

Storage Instructions

Leftovers? Yes, please! Chana Masala keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight and reheat gently.

FAQs

Let’s answer some common questions:

• What is the best way to soak chickpeas for optimal texture? Soak them in plenty of water overnight, or for at least 8 hours. Adding a pinch of baking soda to the soaking water can help soften them even further.
• Can I use canned chickpeas instead of dried? Absolutely! Drain and rinse a 15-ounce can of chickpeas and add them directly to the gravy in step 7. Reduce the cooking time to about 10-15 minutes.
• What is Chole Masala, and can I make my own? It’s a blend of spices specifically for Chana Masala. You can find it pre-made, or make your own by combining coriander powder, cumin powder, amchur (dried mango powder), black salt, and a touch of garam masala.
• How can I adjust the tanginess of the Chana Masala? Add a squeeze of lemon juice or a pinch of amchur powder to brighten up the flavours.
• What is the best accompaniment to Chana Masala – Bhatura, Rice, or Phulka? Honestly, it depends on your mood! Bhatura is a decadent treat, rice is comforting, and phulka is a healthier option. I personally love it with a warm, soft phulka.

Enjoy this recipe, and let me know how it turns out for you! Happy cooking!