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Home Dish Chana Masala Punjabi Style

Chana Masala Punjabi Style

Name: How to cook Chana Masala Punjabi Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Chana Masala Punjabi Style

Another most traditional & popular dishes from the land of Punjab- It’s well known for its extremely delectable tastes & flavours but also is absolutely filling & self satiating protein rich veg. side dishes to the meals... It’s crazily popular among the people regardless of age & provinces & has traversed the globe & well acclaimed & retained its popularity, all along !!!

Ingredient

Food ration :

4-5 people

Cooking time :

45 mins, Prep Time: 8-10 hrs

1 Cup

Raw Chickpeas: Soaked Overnight with some salt & in the lukewarm water & boiled the following day- It’s boiled water to be strained & kept aside separately for later use

To Taste

Salt

1/8-1/4 tsp

Baking Soda

Tomatoes: Big- Finely Chopped or Puréed

Onions: Big: Finely Chopped

2 tbsp

3G Paste (Ginger-Garlic-Green Chillies)

3-4

Fresh Green Chillies: Slit

1 Cup

Water: RT

2 tbsps

Ghee

2 tbsps

Cooking Oil: Any Veg. Oil

1/4 Cup

Fresh Coriander Leaves- Finely Chopped

3-4

Fresh Lemon Wedges/Rings

2-3

Green Chilles: Slit

3-4

Onion Rings/Wedges

As needed

Fresh Homemade Chana Masala Powder: 10-12 Whole Dry Kashmiri Red Chillies

2 inch

Cinnamon Stick

10-12

Green Cardamoms

2-3

Black Cardamoms

15-18

Cloves

1 tsp

Amchur Powder

1/2 tsp

Nutmeg

Mace: Whole Flower

1 tsp

Black Salt

1 tsp

Black Peppercorns: Whole

4-5

Bay Leaves: Roughly Torn to Pieces

Small Piece of Dry Ginger

2 tbsps

Coriander Seeds

1 tbsp

Cumin Seeds

1 tsp

Fennel Seeds

2tsps

Shah Jeera: Caraway Seeds

1 tbsp

Dry Garlic Powder

1 tbsp

Dry Onion Powder: Optional

1 tbsp

Dry Tomato Powder: Optional

1 tsp

Tea Leaves/Powder: Optional

1 tsp

Dry Kokum/Tamarind Powder: Optional

Cooking instructions

* Step 1

First up: Heat up a frying pan over the medium- Add in all the aforementioned whole dry spices & ground masalas- Dry Roast them ALL, ensure not to burn that, once done- Allow it to cool down completely to be grounded

* Step 2

In a blender jar : Add in the cooled down dry roasted spices now & blend it to a smooth, fine powder & set aside for the time being with a cover on- to retain the immense aromatic fragrance & smell of these spices for the longer period of time

* Step 3

Now, Boil the Chickpeas in a pressure cooker: Add in some salt & baking soda for the faster & nicer way of cooking the chickpeas- Add in 1/2 tsp of tea leaves powder, 1 tsp Cumin Seeds, 1 tsp Coriander Seeds, A few whole black peppers, 1/2” inch ginger piece, 3-4 garlic cloves, 1 bay leaf, 3-4 cloves, 3-4 green cardamoms, 1 black cardamom, 1/4 tsp methi seeds, 1/2 tsp shah jeera & 1/2 tsp fennel seeds- Make a cheesecloth potli & drop it down to the pressure pan

* Step 4

This potli of spices not only enhances the colour & aromatic flavours to the chickpeas at time of boiling also it adds onto the richness of its authentic colours & tastes due to the same & is VVI- Highly recommended for this authentic Punjabi Style dish- Discard this potli of spices while straining the chickpeas & separating it from its boiled stalk

* Step 5

Once done Strain the Chickpeas & separate its boiled stalk and set aside for the later use, during the time of cooking the gravy- And, we need to add on this water instead of any regular one for its enhanced flavourful taste & aroma

* Step 6

Time to heat up a pan/pot/wok over the medium flame: Add in the oil & ghee, both- Add in the chopped onions & sauté until translucent to lightly golden brown, add into it the 3G Paste & continue sautéing until the raw smell goes off

* Step 7

Once that’s done: Add in the freshly ground Chhole/Chana Masala Powder to it- About 2 tbsps full & keep stirring continuously to avoid burning at the bottom of the pan, add in the chopped tomatoes at this stage too & continue stirring continuously

* Step 8

Checkout the seasonings at this point- Add in some reserved boiled chickpea stalk to it for the easy & better sauté purpose & avoid the Masalas, sticking to the pan...Goes in the boiled chickpeas now to the pan, Sauté & mix everything well together until nicely combined and well incorporated

* Step 9

Adjust the gravy consistency as per your choice- Cover it & allow it to cook for the next 8-10 mins time, on the low-medium flame until everything is cooked nicely & correctly

* Step 10

Add in the chopped coriander leaves & a dollop of some more ghee to it for the extra richness (optional though but highly recommended), give it all a final, real good mix to get everything well incorporated

* Step 11

Turn off the flame & put back its cover & let it sit on the hot oven for the next 10-15 mins time before serving it piping hot with equally piping hot steamed rice, jeera rice, roti/chapatis, phulkas, etc.