Punjabi Channa Masala

Name: Punjabi Channa Masala
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp Tea Leaves; 1 cup Water; 2 cup Chickpeas (Kabuli Channa); 0.5 tsp Baking Soda; Water; 2 Cinnamon stick (small); 2 Black Cardamom; 1 tsp Salt; 2 Onion (medium-sized) (sliced); 3 Green Chilli (medium hot) (chopped); 5 tbsp Oil; 2 Bay Leaves; 4 Cloves; 1 tbsp Cumin Seeds; 1 tbsp Ginger Garlic Paste; 3 Tomato (chopped/ground); 1 tbsp Coriander Powder; 1 tbsp Cumin Powder; 2.5 tbsp Channa Masala; 1 tsp Red Chilli Powder; 2 tbsp Dry Fenugreek Leaves; 1 tsp Garam Masala; 2 tbsp Dry Mango Powder (Amchur); 2 tbsp Ghee; 1 tsp Cumin Seeds; 2 Dry Red Chilli; 1 tsp Kashmiri Red Chilli Powder

by Leena Kohli (@leenakohli)

4.5

From 2 ratings

Prep Time

4hr 0min

Cook Time

1hr 0min

Total Time

5hr

Indian Lunch Dinner Vegetarian Gluten-Free

Punjabi Channa Masala is a popular dish originating from the northern Indian state of Punjab. This classic recipe features tender chickpeas cooked in a fragrant blend of spices and herbs, making it a staple in Punjabi cuisine. You can serve it with Indian bread such as roti, naan, and kulcha...

Ingredients

6 Servings

1tbsp
Tea Leaves
1cup
Water

For Boiling

2cup
Chickpeas (Kabuli Channa)
1/2tsp
Baking Soda
Water
2
Cinnamon stick (small)
2
Black Cardamom
1tsp
Salt
2
Onion (medium-sized) (sliced)
3
Green Chilli (medium hot) (chopped)

For Gravy

5tbsp
Oil
2
Bay Leaves
4
Cloves
1tbsp
Cumin Seeds
1tbsp
Ginger Garlic Paste
3
Tomato (chopped/ground)
1tbsp
Coriander Powder
1tbsp
Cumin Powder
2 1/2tbsp
Channa Masala
1tsp
Red Chilli Powder
2tbsp
Dry Fenugreek Leaves
1tsp
Garam Masala
2tbsp
Dry Mango Powder (Amchur)

For Tempering

2tbsp
Ghee
1tsp
Cumin Seeds
2
Dry Red Chilli
1tsp
Kashmiri Red Chilli Powder

How to make Punjabi Channa Masala

To make tea water, place tea leaves or tea bag in a pan with 1 cup of water and boil for 3-4 minutes, strain and set aside.

For Boiling

Wash and soak chickpeas in water (5 cups approx.) with baking soda, preferably overnight.
Drain the chickpeas and transfer them to a pressure cooker. Add enough water to cover them by an inch, along with cinnamon, black cardamom pods, salt, sliced onions, and green chillies. Cook for 4-5 whistles on medium-high heat. Turn off the flame and let the steam release naturally.
In a heavy-bottomed deep pan or wok, heat oil on medium-high heat. Add bay leaves, cloves, cumin seeds, and ginger garlic paste. Saute until golden.
Add chopped or ground tomatoes and cook until soft and the oil oozes.
Add coriander powder, cumin powder, channa masala, red chilli powder, kasuri methi, amchur powder, and garam masala. Cook for 3-4 minutes. Sprinkle water to prevent the tomato paste from sticking to the wok's bottom.
Add the boiled chickpeas and mix well. Pour in the tea water and stir again.
Mash some chickpeas gently with a masher and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the gravy thickens and the chickpeas are well coated with the spices.
Check seasonings and adjust them to your taste.

For Tempering

Heat ghee or oil in a small frying pan on medium heat. Add cumin seeds, dry red chillies, and kashmiri red chilli powder. Once the seeds splutter, add this tempering to the chickpeas.
Garnish with chopped coriander leaves and serve hot with roti, bhatura, naan, kulcha, poori or paratha.

Tips & Tricks

Soak the chickpeas overnight with baking soda to soften them and speed up the cooking process.
Use tea water to give the dish its signature colour. Adding too many tea leaves is not advised, as it can make the dish bitter.
Use a heavy-bottomed pan to prevent the gravy from sticking to the bottom and burning.
Mash some of the chickpeas with a masher to create a thicker consistency.
Adjust the seasoning according to your taste. You can add more spices, salt or chilli powder if you prefer a spicier flavour.
You can add more amchur powder if you prefer a tangier flavour.
You can also use canned chickpeas instead of boiling them from scratch to save time.
For added texture and flavour, you can also add chopped onions, tomatoes or green chillies as a garnish. .
The number of servings will depend on the quantity of the dish served.