Punjabi Chana Masala

Punjabi Chana Masala
  • Prep Time : 15m
  • Cook Time : 1:25 h

Get the Indian Spicy food gravy recipe as Punjabi Chana Masala to change the taste of your tongue. This Chana masla recipe will surely steal your heart.


  • To Boil Chickpeas:
  • 250 grams white chick peas/kabuli chana/garbanzo beans
  • 4 cups water to pressure cook the chickpeas
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp turmeric powder
  • To Make Chana Masala:
  • 3-4 dry red chili
  • 3 medium size chopped tomatoes
  • 2-3 tsp ginger garlic paste
  • 2 tsp coriander powder
  • ¼ tsp garam masala powder
  • 2 vertically 4 pieces green chilies
  • 2 tbsp oil
  • 1 cup of water
  • salt as required
  • few chopped coriander leaves and slices of onions to garnish


Step 1

Boil Chickpeas:
1. Wash the Chickpeas/Chana clearly and soak them overnight in water.
2. Boil the Chana with some salt, turmeric powder and baking powder with enough water in a pressure cooker or covered pan. It may take 20 mins to cook in cooker and 40-50 mins in pan.
3. Drain and keep aside

Step 2

Making Chana Masala:
1. In a blender mix ginger garlic paste, chopped tomatoes, dry red chilies, coriander seeds and blend it to make a smooth paste.
2. Heat oil in a pain and add the ground paste. If you want, you can keep tomato paste and ginger garlic paste in a different bowl and while cooking first you need to pour the ginger garlic paste and then after sauté for 2-3 mins, pour the tomato paste with other mixers in the pan.
3. Fry the masala paste for 5-6 mins till the raw smell of the tomato and ginger garlic paste disappear and oil leaves from the side of the masala.
4. Add green chilies and 1 cup warm water. Stir and cook for 3-4 mins.
5. Add boiled chana and mix it with the rest of the masala.
6. Let the chana masala cooked for 15-20 min in low flame.
7. Add garam masala powder and salt as per taste and cook for 1-2 mins more.
8. Garnish it with chopped coriander leaves and onion slices.
9. Serve it with poori, naan, bhature or steamed rice.

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