📍 Punjab
Punjabi chana masala
Chickpeas simmered in a spiced sauce of onion, tomato, ginger and garam masala, typical of Punjab.
- Preparation
- 15 min
- Cooking
- 35 min
- Waiting and resting
- 0 min
History
Chana masala, also called chole, is a chickpea curry hugely popular in Punjab and across North India. It is served at home, in roadside dhabas and at street stalls, often with fried breads such as bhatura or with rice.
Ingredients
Preparation
- 1
Heat the oil, add the cumin and, once it sizzles, the onions; fry for 10 minutes until golden.
- 2
Add the ginger-garlic paste and green chili and cook for 1 minute.
- 3
Stir in the tomatoes, turmeric, ground coriander and chili powder; cook for 8 minutes until the oil separates from the sauce.
- 4
Add the chickpeas and 250 ml water, mash a few with a spoon to thicken and simmer for 15 minutes.
- 5
Finish with the garam masala, the amchur or lemon, salt and fresh cilantro.
Cooking tips
- Mashing some of the chickpeas thickens the sauce naturally, with no need for flour or cream.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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