Go Back
Chana Masala

Punjabi Chana Masala

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 2 large cloves of garlic or 1 heaping tablespoon of garlic paste
  • 1 heaping tablespoon ginger paste
  • 3/4 cup red onion finely diced (about 1 medium onion)
  • 1 cup fire-roasted tomato puree
  • 1 1/2 teaspoons kala salt
  • 1 1/2 teaspoons amchoor powder
  • 1 teaspoon anrdana powder
  • 2 teaspoons channa powder*
  • 1 teaspoon cumin
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon clove
  • 3 cups cooked garbanzo beans**
  • 1 1/2 - 2 cups water

Method
 

  1. In a large pot, heat oil over medium-low heat. Add in the garlic, ginger, and red onion. Cook until the onions begin to sweat and are slightly translucent [about 5 minutes].
  2. Add in the tomato puree and cook another 3-5 minutes, stirring as not to burn. Add in all spices [kala salt, <g class="gr_ gr_159 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="159" data-gr-id="159">amchoor</g> powder, <g class="gr_ gr_160 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="160" data-gr-id="160">anrdana</g> powder*, channa powder*, cumin, cinnamon, & clove]. Allow these flavors for <g class="gr_ gr_156 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="156" data-gr-id="156">develop</g>, cooking on medium-low for another 5 minutes, stirring as needed so the mixture doesn't burn.
  3. Add in the garbanzo beans and allow the beans to cook with the onion-tomato-spice mixture on medium-low for <g class="gr_ gr_154 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="154" data-gr-id="154">another 3-5 minutes</g>, stirring as needed to keep the ingredients from burning. At this time, add in the water [1 1/2 to 2 cups or until the beans are slightly covered].
  4. After adding water, bring the curry to a boil, continuing the boil for up to 5 minutes. Keep an eye on the pot so it doesn't boil over. <g class="gr_ gr_158 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="158" data-gr-id="158">Afterwards</g>, reduce the heat to a simmer, cover the pot and allow the curry to thicken for at least 20 minutes.
  5. Serve with rice, cilantro, and yogurt.

Notes

*If you can't tolerate a lot of spice in your food, add in only 1 teaspoon of channa masala powder initially. Before serving, taste the curry for spice level and adjust as needed, adding additional channa powder in 1/2 teaspoon increments.
**I switch between using canned beans and cooking dried beans from scratch, depending on how much time I have or if I've planned ahead. If using dry, be sure to prep the beans the morning of or night before.