A Flavourful and Hearty Dish
Chana masala is a classic North Indian dish made with chickpeas (chana) simmered in a rich tomato-based gravy. This recipe offers a Punjabi twist with a blend of aromatic spices.
Ingredients:
- 1 cup dried chickpeas
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/4 teaspoon turmeric powder
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon ghee or vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Prepare the chickpeas: Soak the chickpeas overnight in cold water. Drain and rinse thoroughly. In a pressure cooker, add the chickpeas, 3 cups of fresh water, and a pinch of salt. Cook for 20-25 minutes or until tender. Let the pressure release naturally before opening the cooker.
- Sauté the aromatics: Heat ghee or vegetable oil in a large pot over medium heat. Add the onions and cook until softened and golden brown. Stir in the garlic, ginger, and tomato paste. Cook for 2-3 minutes, stirring frequently.
- Add the spices: Add the ground cumin, coriander, garam masala, red chili powder, turmeric powder, and salt. Cook for 1 minute, stirring constantly.
- Simmer the gravy: Pour in the diced tomatoes and vegetable broth. Bring to a simmer and cook for 15-20 minutes, or until the gravy thickens.
- Combine with chickpeas: Add the cooked chickpeas to the gravy and stir to coat. Simmer for a few more minutes to allow the flavors to meld.
- Serve: Garnish with fresh cilantro and serve hot with naan or rice.
Tips:
- For a creamier texture, you can add a tablespoon of cashew paste or coconut milk to the gravy.
- Adjust the spice level by adding more or less red chili powder.
- For a richer flavor, temper the gravy with a few whole spices like bay leaf, cardamom, and cloves before adding the tomato paste.
Enjoy this delicious and satisfying Punjabi chana masala!
Chana Masala: A Punjabi Staple
While its exact origins are debated, chana masala is believed to have developed in the Indian subcontinent, likely during the Mughal era. This hearty chickpea curry, characterized by its rich, spicy flavor, has become a beloved dish in Punjabi cuisine.
The combination of chickpeas, a protein-rich legume, with a medley of spices like cumin, coriander, turmeric, and chili powder creates a satisfying and flavorful meal. Chana masala is often served with a side of fluffy naan or bhatura, a deep-fried bread.
Over time, chana masala has evolved with regional variations, reflecting the diverse culinary influences of India. While its Punjabi roots are strong, it has gained popularity across the country and beyond, becoming a beloved dish in many Indian households and restaurants worldwide.
