Punjabi Chana Masala is one of those dishes that feels like home, no matter where you are. The chickpeas soak up all the spices while staying tender, and the gravy has just the right balance of heat and tang. I always make extra because it tastes even better the next day once the flavors settle in. This recipe uses readily available spice powders, so you do not need to hunt for specialty ingredients. Whether you are cooking for your family on a weeknight or preparing something comforting for the weekend, this chana masala delivers every time.
About the Recipe
You should try this recipe because it brings restaurant quality flavor to your kitchen without any complicated techniques. The overnight soak ensures the chickpeas cook evenly, and the pressure cooker saves you hours of simmering. What I really appreciate is how the spices work together. The pomegranate seed powder adds a subtle tanginess that balances the richness, while black salt gives a distinctive earthy note.
The ghee tempering at the end is not just for show. It carries the aroma of fried ginger and red chillies through the entire dish, making every bite more satisfying.
Why you will love this recipe
This chana masala hits all the right notes without requiring fancy skills or equipment. The spices are straightforward, and most of them come in ready made powder form, which cuts down on prep time greatly. You get a hearty, protein packed meal that pairs beautifully with rice, roti, or even a simple paratha.
The texture of the chickpeas is satisfying, soft enough to bite through but with enough body to hold their shape. I find that using both ginger garlic paste and fresh ginger slices gives the dish two different kinds of warmth. One blends into the gravy, the other hits your palate with little bursts of heat. It is a comforting dish that also feels festive enough to serve guests.
Cooking Tips
Do not skip the overnight soak because it helps the chickpeas cook faster and more evenly. When you sauté the onions, take your time to let them turn golden. That caramelization adds depth to the gravy. I usually keep the flame at medium to avoid burning the spices once the tomatoes go in.
If your gravy looks too thick after adding the chickpeas, a splash of water loosens it up nicely. The ghee tempering should be done on low heat so the ginger slices turn crispy without charring.
Serving and Storing Suggestions
This recipe serves about four people and takes roughly 30 minutes of active cooking time after the chickpeas are soaked and pressure cooked. Serve it hot with steamed basmati rice, jeera rice, or soft rotis. A side of sliced onions and a squeeze of lemon brighten up each bite. Leftovers store well in the refrigerator for up to three days, and you can reheat them gently on the stove with a little water if the gravy thickens too much.
Similar Recipes
- Rajma Masala
- Chole Bhature
- Aloo Gobi
- Dal Makhani
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Punjabi Chana Masala
Ingredients
- 125 gms White Chickpeas
- 1 cup Onions (finely chopped)
- 1 cup Tomatoes (finely chopped)
- 1 tsp Red Chilli Powder
- 1/2 tsp Cumin Powder
- 1 tsp Chana Masala Powder (available readymade)
- 1/4 tsp Black Salt – 1/4 tsp
- 1/2 tsp Pomegranate Seed (Anardana Powder(available readymade))
- 1 tsp Garam Masala Powder
- 1 tsp Ginger (finely sliced)
- 2 Red Chillies (small)
- 1 1/2 tsp Ginger Garlic Paste
- Salt as per taste
- Oil as required
- Coriander Leaves (few, to garnish)
- Ghee (little)
Instructions
- Soak the chickpeas for 8 hours or overnight.
- Pressure cook the chickpeas until 1 or 2 whistles.
- Heat oil in a pan over medium flame.
- Add the ginger garlic paste, onions and saute until onions turn golden.
- Add the tomatoes, red chilli powder, chana masala powder, cumin powder salt and stir well.
- Add the cooked chickpeas and cook for a minute.
- If required, add some water.
- Add the black salt, garam masala powder, anardhana powder and mix well.
- Heat ghee in an another pan.
- Fry the ginger, red chillies for a minute and add to the chana masala.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Yes, you can. Drain and rinse them well, then add them directly to the gravy. Since they are already cooked, you will only need to simmer for a few minutes to let the flavors blend.
What if I do not have pomegranate seed powder?
You can substitute it with a little lemon juice or amchur powder for tanginess. Add it towards the end and adjust to taste so it does not overpower the other spices.
How do I make the gravy thicker?
Mash a few chickpeas with the back of a spoon and stir them into the gravy. This releases starch and thickens the sauce naturally without adding anything extra.
Can I prepare this dish ahead of time?
Surely. The flavors deepen after sitting for a few hours or overnight in the refrigerator. Just reheat gently on the stove and add a splash of water if needed.
