Punjabi Style Chana Masala
Made with Nourish Kabuli Chana
60 MIN
4 Servings
Lunch
1 votes
Ingredients
- 1 cup Kabuli Chana for the Chickpeas
- Water for soaking and boiling for the Chickpeas
- 1 tsp salt for the Chickpeas
- 2 tbsp Bail Kolhu Oil for the Masala
- 1 large onion, finely chopped for the Masala
- 2 cloves garlic, minced for the Masala
- 1-inch piece of ginger, grated for the Masala
- 2 large tomatoes, chopped (or 1 can of crushed tomatoes) for the Masala
- 2 green chilies, chopped (optional, adjust to taste) for the Masala
- 1 tsp cumin seeds for the Masala
- 1 tsp coriander powder for the Masala
- 1 tsp Dalchini (Cinnamon) powder for the Masala
- 3 Pieces Moti Elaichi (Black Cardamom) for the Masala
- Bay Leaves for the Masala
- 1 tsp cumin powder for the Masala
- 1 tsp turmeric powder for the Masala
- 1 tsp garam masala for the Masala
- 1 tsp chili powder (adjust to taste) for the Masala
- 1 tsp amchur (dried mango powder) or 1 tbsp lemon juice for the Masala
- Salt to taste for the Masala
- Fresh cilantro, chopped (for garnish) for the Masala
Methods
Step 1
Rinse your Kabuli Chana and soak them in water for a night or at least 8 hours. Take a large pot, add the chickpeas and fill it with water, enough to cover the chickpeas with two inches of water. Add a tsp salt. Boil it and let it simmer for at least 1 hour. Drain and put it aside.
Step 2
Take a large pan and heat Bail Kolhu Oil in it. Add Jeera, chopped onions and suate until the onion turns translucent. Add minced garlic and grated ginger. Sauté for another 2-3 minutes until fragrant. Now add tomatoes and green chillies. Cook until oil completely separates from the mix.
Step 3
Add Dhaniya power, Jeera power, haldi, garam masala, dalchini, moti elaichi and chili powder. Now cook for another 3 to 4 minutes with continuous stirring.
Step 4
Once your spices are cooked well, add chickpeas in the spice mix. Now add one cup of water and boil it. Let the mixture sit for 20 minutes. Wait for all the flavours to blend in properly. You can stir it after every 4 to 5 minutes.
Step 5
Add amchur, lemon and salt as per your taste preference. Serve hot with steamed basmati rice or Chapati.
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