Punjabi Chana Masala Recipe – A Flavorful and Authentic Dish

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Introduction

This Punjabi Chana Masala recipe is a classic North Indian dish, rich in bold spices and packed with protein. Made with tender chickpeas simmered in a tangy tomato-based gravy, this dish is a staple in Punjabi households. Whether paired with fluffy bhature, jeera rice, or soft roti, its comforting warmth and deep flavors make it a go-to meal for any occasion. If you’ve ever wanted to recreate restaurant-style chana masala at home, this easy and authentic recipe is for you!

Why You’ll Love This Recipe

• Authentic Punjabi flavors – Uses traditional spices for an irresistible taste.
• Protein-packed and nutritious – Chickpeas are rich in plant-based protein and fiber.
• Easy to make – Simple ingredients and straightforward steps.
• Perfect for meal prep – Stores well and tastes even better the next day.

Ingredients & Substitutions

For the Punjabi Chana Masala:

• 1.5 cups dried chickpeas (or 2 cans of cooked chickpeas, drained and rinsed) – Soaked overnight for best results.
• 3 tbsp oil – Mustard oil or any neutral cooking oil works well.
• 1 large onion, finely chopped – Adds sweetness and depth to the gravy.
• 2 tomatoes, pureed – Fresh tomatoes or canned work for a rich base.
• 1 tbsp ginger-garlic paste – Enhances the aromatic depth.
• 2 green chilies, slit – Adjust to spice preference.
• 1 tsp cumin seeds – Adds earthy warmth.
• 1 bay leaf – Lends subtle fragrance.
• 1/2 tsp turmeric powder – Boosts color and health benefits.
• 1 tsp coriander powder – Essential for balanced flavor.
• 1 tsp garam masala – Traditional Punjabi spice blend.
• 1/2 tsp red chili powder – Adjust heat level to taste.
• 1 tsp chana masala powder – Optional but recommended for an authentic touch.
• Salt to taste – Brings out the flavors.
• 1 tsp dried fenugreek leaves (kasuri methi) – Adds a signature aroma.
• 1 tbsp lemon juice – Enhances tanginess.
• Fresh cilantro, chopped – For garnish.

Step-by-Step Instructions

1. Prepare the Chickpeas

If using dried chickpeas, soak them overnight. Drain and rinse, then pressure cook with 3 cups of water and a pinch of salt for 20 minutes or until tender.

2. Sauté the Base

Heat oil in a pan, add cumin seeds and bay leaf. Once fragrant, add onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.

3. Build the Gravy

Add tomato puree, turmeric, coriander, red chili powder, and salt. Cook until oil separates from the mixture, about 5–7 minutes.

4. Simmer the Chickpeas

Add the cooked chickpeas along with some of their cooking water. Stir in garam masala, chana masala powder, and dried fenugreek leaves. Simmer for 10 minutes, allowing the flavors to meld.

5. Final Touch

Stir in lemon juice, garnish with fresh cilantro, and serve hot.

Serving Suggestions & Storage Tips

• Serve with bhature, jeera rice, naan, or roti.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop with a splash of water to refresh the consistency.

Recipe Variations

• Dhaba-style Chana Masala – Add a dollop of butter for richness.
• No Onion No Garlic Version – Omit onions and garlic, and increase tomato quantity.
• Spicier Version – Add extra green chilies or use Kashmiri red chili powder for heat and color.

Expert Tips

• Use dried chickpeas for the best texture – Canned chickpeas work but lack the same depth.
• Roast spices before adding – This enhances the flavors.
• Simmer longer for deeper taste – Letting it cook for an extra 10 minutes brings out the best flavors.

Conclusion

This Punjabi Chana Masala recipe brings the authentic flavors of North India straight to your kitchen. Try it today and enjoy a hearty, flavorful meal with your favorite sides. If you loved this recipe, check out this guide to making fluffy bhature and other classic Indian dishes on Paatti’s Kitchen. Don’t forget to leave a comment below and share your experience!