Punjabi Channa Masala

Name: Punjabi Channa Masala
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp Tea Leaves; 1 cup Water; 2 cup Chickpeas (Kabuli Channa); 0.5 tsp Baking Soda; Water; 2 Cinnamon stick (small); 2 Black Cardamom; 1 tsp Salt; 2 Onion (medium-sized) (sliced); 3 Green Chilli (medium hot) (chopped); 5 tbsp Oil; 2 Bay Leaves; 4 Cloves; 1 tbsp Cumin Seeds; 1 tbsp Ginger Garlic Paste; 3 Tomato (chopped/ground); 1 tbsp Coriander Powder; 1 tbsp Cumin Powder; 2.5 tbsp Channa Masala; 1 tsp Red Chilli Powder; 2 tbsp Dry Fenugreek Leaves; 1 tsp Garam Masala; 2 tbsp Dry Mango Powder (Amchur); 2 tbsp Ghee; 1 tsp Cumin Seeds; 2 Dry Red Chilli; 1 tsp Kashmiri Red Chilli Powder

Punjabi Channa Masala is a popular dish originating from the northern Indian state of Punjab. This classic recipe features tender chickpeas cooked in a fragrant blend of spices and herbs, making it a staple in Punjabi cuisine. You can serve it with Indian bread such as roti, naan, and kulcha or pair it with steaming hot rice. The dish's tangy and spicy flavour makes it renowned, and people often top it with chopped onions, green...

Chickpeas (Kabuli Channa)

Cinnamon stick (small)

Onion (medium-sized) (sliced)

Green Chilli (medium hot) (chopped)

Tomato (chopped/ground)

Dry Fenugreek Leaves

Dry Mango Powder (Amchur)

Kashmiri Red Chilli Powder

Calories

310.8kcal (15.54%)

Protein

13.8g (27.66%)

Carbs

32.7g (11.88%)

Step 1

To make tea water, place tea leaves or tea bag in a pan with 1 cup of water and boil for 3-4 minutes, strain and set aside.

Step 1

Wash and soak chickpeas in water (5 cups approx.) with baking soda, preferably overnight.

Step 2

Drain the chickpeas and transfer them to a pressure cooker. Add enough water to cover them by an inch, along with cinnamon, black cardamom pods, salt, sliced onions, and green chillies. Cook for 4-5 whistles on medium-high heat. Turn off the flame and let the steam release naturally.

Step 3

In a heavy-bottomed deep pan or wok, heat oil on medium-high heat. Add bay leaves, cloves, cumin seeds, and ginger garlic paste. Saute until golden.

Step 4

Add chopped or ground tomatoes and cook until soft and the oil oozes.

Step 5

Add coriander powder, cumin powder, channa masala, red chilli powder, kasuri methi, amchur powder, and garam masala. Cook for 3-4 minutes. Sprinkle water to prevent the tomato paste from sticking to the wok's bottom.

Step 6

Add the boiled chickpeas and mix well. Pour in the tea water and stir again.

Step 7

Mash some chickpeas gently with a masher and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the gravy thickens and the chickpeas are well coated with the spices.

Step 8

Check seasonings and adjust them to your taste.

Step 1

Heat ghee or oil in a small frying pan on medium heat. Add cumin seeds, dry red chillies, and kashmiri red chilli powder. Once the seeds splutter, add this tempering to the chickpeas.

Step 2

Garnish with chopped coriander leaves and serve hot with roti, bhatura, naan, kulcha, poori or paratha.

Calories

310.8kcal (15.54%)

Protein

13.8g (27.66%)

Carbs

32.7g (11.88%)

Soak the chickpeas overnight with baking soda to soften them and speed up the cooking process.

Use tea water to give the dish its signature colour. Adding too many tea leaves is not advised, as it can make the dish bitter.

Use a heavy-bottomed pan to prevent the gravy from sticking to the bottom and burning.

Mash some of the chickpeas with a masher to create a thicker consistency.

Adjust the seasoning according to your taste. You can add more spices, salt or chilli powder if you prefer a spicier flavour.

You can add more amchur powder if you prefer a tangier flavour.

You can also use canned chickpeas instead of boiling them from scratch to save time.

For added texture and flavour, you can also add chopped onions, tomatoes or green chillies as a garnish. .

The number of servings will depend on the quantity of the dish served.

How do I properly store leftover Punjabi Channa Masala?

To store leftover Punjabi Channa Masala, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When ready to eat, simply reheat on the stove or in the microwave until heated through.

What are some good side dishes to serve with Punjabi Channa Masala?

Punjabi Channa Masala pairs wonderfully with various Indian breads like roti, naan, or kulcha. It also goes well with steamed basmati rice or jeera rice. For a complete meal, consider serving it with a side of cucumber raita or a fresh salad to balance the spices.

Can I make Punjabi Channa Masala vegan or gluten-free?

Yes, Punjabi Channa Masala is naturally vegan as it primarily consists of chickpeas and spices. To ensure it's gluten-free, just make sure to use gluten-free bread or rice as a side. Additionally, check that the spices you use are certified gluten-free, as some blends may contain gluten.

What can I substitute for chickpeas in Punjabi Channa Masala?

If you're looking for a substitute for chickpeas in Punjabi Channa Masala, you can use other legumes like black beans or kidney beans. However, keep in mind that the flavor and texture will differ slightly. If you want a similar taste, you might consider using canned chickpeas for convenience, just remember to rinse them well before cooking.

How can I adjust the spice level in Punjabi Channa Masala?

To adjust the spice level in Punjabi Channa Masala, you can modify the amount of green chillies and red chilli powder used in the recipe. For a milder version, reduce these ingredients or omit them entirely. Alternatively, if you prefer a spicier dish, you can add more green chillies or a pinch of cayenne pepper during cooking.