Punjabi Chana Masala
Hearty Punjabi chana masala with chickpeas, warm spices and black tea for color and depth. Easy stovetop or pressure-cooker options. Serve with rice or naan.
Chana Masala, a popular and flavorful Indian dish, is a vegetarian delight that has captured the hearts and palates of food enthusiasts worldwide. This aromatic dish features chickpeas simmered in a rich blend of spices, including cumin, coriander, Kashmiri red chile, garam masala, and amchoor powder. The result is a hearty and protein-packed curry that tantalizes the taste buds with its robust flavors.
This recipe comes from our friend Devanshi Shah of This is Dee's Kitchen.
Yield: 4 servings
- Black tea adds a deeper color and earthy note; use it when cooking canned or soaked chickpeas for best flavor.
- Make the onion-tomato base ahead and freeze, or use soaked and pressure-cooked dry chickpeas for richer texture.
- Adjust spice and texture by changing chili, mashing some chickpeas, and simmering to reduce the sauce.
Preparation Instructions:
Steep the tea bags in 1 cup hot water for 5 mins. Remove the tea bags and discard. Set the tea aside.
In a blender, combine fresh ginger, garlic, red onion, and tomatoes. Blend until you have a smooth mixture.
In a nonstick pan, heat the olive oil or ghee over medium heat. Add the whole spices - bay leaf, cinnamon, cardamom, and cloves. Sauté for 1-2 minutes.
Add the onion-tomato mixture, stir, and cook for 7-8 minutes.
Add the ground spices - ground cumin, ground coriander, garam masala, Kashmiri red chili powder, and amchoor powder. Mix everything well and cook for 3-4 minutes.
Add the chickpeas and black tea. Mix, then add additional 1-2 cups of water. Mix and bring everything to a boil.
Lower the heat, add the jalapeño slices, cover and let it simmer for 10 minutes.
Mash some of the chickpeas, then mix one more time. Add salt and pepper to taste. Serve hot with rice or naan!
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More About This Recipe
The onion-tomato mixture is a very common base for several Indian curries. You can make this ahead of time and freeze for future use! If using dry chickpeas, soak 2 cups of dry chickpeas overnight, then pressure cook with 3 cups of water and the tea bags. This will give it an even darker color and earthier flavor. In the final step, I recommend mashing some of the chickpeas to give it a rugged look and texture, but that might not be necessary if using dry chickpeas as pressure cooking them will naturally break apart some of the chickpeas.
Frequently Asked Questions
Why does this recipe call for black tea?
The steeped black tea darkens the curry and adds a subtle earthy flavor. Use a strong black tea bag or skip it if you prefer a lighter color. Avoid herbal teas because they change the taste.
Can I use dry chickpeas instead of canned?
Yes. Soak 2 cups of dry chickpeas overnight, then cook them with about 3 cups of water and the tea bags in a pressure cooker or Instant Pot until tender. Cooking dry chickpeas this way gives a deeper color and firmer texture than canned.
How can I make the dish less spicy?
Reduce or omit the Kashmiri red chili powder and the jalapeno. Remove jalapeno seeds for less heat. You can substitute mild paprika for a smoky color without the heat.
What can I use instead of amchoor powder?
Amchoor is dried mango powder that gives a fruity tang. Substitute with a squeeze of fresh lemon juice or a small amount of tamarind paste. Add gradually and taste as you go.
Can I make the onion-tomato base ahead of time?
Yes. The blended onion-tomato mixture is a great make-ahead component. Cool and freeze it in portions. Thaw before cooking and follow the recipe as usual.
How do I get a thicker, more textured gravy?
Mash some of the cooked chickpeas against the pan to release starch and thicken the sauce. You can also simmer uncovered to reduce excess liquid or use less water when adding the chickpeas.
Is this chana masala vegan?
Yes if you use oil instead of ghee. The recipe is plant based otherwise. Serve with rice, roti, or vegan naan for a complete vegan meal.
Why does this recipe call for black tea?
The steeped black tea darkens the curry and adds a subtle earthy flavor. Use a strong black tea bag or skip it if you prefer a lighter color. Avoid herbal teas because they change the taste.
Can I use dry chickpeas instead of canned?
Yes. Soak 2 cups of dry chickpeas overnight, then cook them with about 3 cups of water and the tea bags in a pressure cooker or Instant Pot until tender. Cooking dry chickpeas this way gives a deeper color and firmer texture than canned.
How can I make the dish less spicy?
Reduce or omit the Kashmiri red chili powder and the jalapeno. Remove jalapeno seeds for less heat. You can substitute mild paprika for a smoky color without the heat.
What can I use instead of amchoor powder?
Amchoor is dried mango powder that gives a fruity tang. Substitute with a squeeze of fresh lemon juice or a small amount of tamarind paste. Add gradually and taste as you go.
Can I make the onion-tomato base ahead of time?
Yes. The blended onion-tomato mixture is a great make-ahead component. Cool and freeze it in portions. Thaw before cooking and follow the recipe as usual.
How do I get a thicker, more textured gravy?
Mash some of the cooked chickpeas against the pan to release starch and thicken the sauce. You can also simmer uncovered to reduce excess liquid or use less water when adding the chickpeas.
Is this chana masala vegan?
Yes if you use oil instead of ghee. The recipe is plant based otherwise. Serve with rice, roti, or vegan naan for a complete vegan meal.
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