Chana Masala

Chana Masala

Chana Masala is a traditional Punjabi recipe.It tastes great with Indian breads like naan, roti, paratha and poori.



2 1/2 cup soaked overnight chickpeas

For Garnishing

Heat oil in a pan over medium flame. Once the oil is sufficiently hot, add in chopped onions and saute them until golden brown. Keep stirring the onions as they might stick to the bottom of the pan. Once they have turned slightly pinkish-brown, add the ginger and garlic and reduce flame to low and cook for 2 to 3 minutes.

Now add tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder. Cook until the oil starts to separate. Add the chickpeas and pour 2 1/2 cups of water. Sprinkle salt and some coriander leaves. Cook for 10-12 minutes and keep stirring

Now add garam masala powder and stir to mix well. Cover the pan with a lid and allow the dish to cook on low flame for about 2 minutes so that the flavours are well absorbed with the chickpeas.

Once the dish is properly cooked, transfer it to a serving bowl and garnish with ginger juliennes and coriander leaves. Serve hot with rice or roti and even some pickles and raita of your choice. Chana Masala is best enjoyed when paired with a glass of chilled sweet lassi



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