Punjabi Chana Masala, widely known as Chole or Indian Chickpeas Curry is one of the most popular and quintessential Indian curry. It is flavorful, wholesome and high-protein dish that appeals to both meat-lovers as well as vegans and is perfect dish for parties or get-together. This gluten-free and nutritious gravy gets its authentic Punjabi masala flavors without a store-bought spice mix, that are sure to entice your palate!
This healthy protein-rich recipe gets ready in under 30 minutes and is gluten free too. Just skip curd and ghee to make it vegan as well
WHAT IS CHANA MASALA?
Chana Masala, also known as Chole (pronounced Cho-lay) is a delectable North Indian (Punjabi) curry of chickpeas or kabuli chana cooked in onion, tomato and basic spices gravy base. The use of whole spices in the form of paste along with onions gives an incredible flavors and aroma to the dish.
A luscious gravy with firm but super tender to bite chickpeas coated perfectly with thick sauce bursting out with flavours. It’s one of the popular Indian street food with rich, complex flavors.
This is the perfect channa curry that do not require any exotic or hard to find ingredients. All of them are easily available on our pantry.
Is Chana Masala Gluten Free?
Yes, chana masala is gluten free. Serve it with rice, millets or gluten-free bread.
What to serve with Chana Masala?
You can serve chana masala with any Indian bread like Puris/Bhaturas (puffed fried bread), kulchas, plain or lachha parathas and plain or flavored rice.
Can you freeze Chana Masala?
Chana masala curry freeze very well up to a months in clean big air tight containers/zip pouch or in portions but make sure you cool down the chana masala before packing and stays perfect for good 5-6 days under refrigeration.
PUNJABI CHANA MASALA RECIPE
For Onion- Masala Paste:
2 onions, roughly chopped
2 cloves garlic
1 inch ginger
1 tsp fennel seeds
To cook Chickpeas:
500 grams chickpeas,soaked overnight
1 bay leaves
1 inch cinnamon sticks
1 green cardamom
1 tsp salt
1 tea bag
To make the gravy:
2 tbsp cooking oil
2 tbsp butter
1 inch cinnamon stick
1 tsp cumin seeds
1 tbsp coriander powder
2 tsp kashmiri red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
5 tomatoes, blended to puree
2 tbsp curd
1 tsp sugar
2 green chilies
1 tsp kasuri methi
1 tbsp coriander leaves
Salt as required
- Wash and soak chickpeas in enough water over night.
- Drain the soaked chickpeas and add it in pressure cooker along with 5-6 cups of water, salt, bay leaves, cloves , cardamom and cinnamon.
- Pressure cook it for 3 whistles on high.
- Add chopped onions in a blender along with, fennel seeds, ginger and garlic.Blend everything well until smooth in paste. Onion masala paste is ready, set it aside.
- Next, add chopped tomatoes along with tomato puree in a blender and blend it to a paste, set it aside.
- Heat oil in heavy bottom pan or kadhai. Add bay leaves,cloves,cinnamon and cardamom and fry for few seconds.
- Add onion masala paste and saute on high for 3-4 minutes or until raw smell goes off
- Add the spice powders( coriander powder, chilli powder, turmeric and garam masala). Then, mix everything well and add 1/4 cup of water to avoid the burning of the masalas.
- Then add the tomato puree and curd.Cook until tomato and all the masala cooks well together and it start leaving the oil. This will take about 5 minutes on high heat.
- Add salt, green chillies,kasuri methi and sugar, mix well and allow it simmer for 10 minutes.
- Finally, add cooked chickpeas and coriander leaves and cook for 3 minutes.
- You can adjust the spiciness of the gravy as per your preference.
- You can make chana masala recipe or chickpea curry using canned chickpeas.
- You can make this recipe using canned tomatoes as well.
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