Punjabi Chana Masala – Tasty Curry
- Chickpeas/ chana - 1 glass
- Onions/ pyaz - 1 big (finely chopped)
- Ginger/ adarak - 1 inch piece
- Garlic/ lehsun - 2-3 cloves
- Green chili/ hari mirch : 2 pieces
- Tomatoes - 2 big (chopped)
- Asafoetida/ hing - 1 pinch
- Mustard seeds/ raai - 1/2 teaspoons
- Cumin seeds/ jeera - 1/2 teaspoons
- Spices/ masale - turmeric/ haldi, red chili/ lal mirch powder, chana masala powder - 2 tablespoons, coriander/ dhaniya powder - 1 tablespoon, cinnamon stick/ dalchini - 1, kashmiri dry red chili/ khadi lal mirch, black pepper seeds/ kali mirch - 6, bay leaves/ tej patta - 1
- Salt/ namak to taste
- Oil/ tel - 5 tablespoons
- Coriander leaves/ dhaniya patta - handful chopped
- Lemon juice/ neebu ras - 2 tablespoons
- Soak chickpeas for overnight or atleast 6 hours. Drain water from it and keep the water aside as will be used for making curry. Add salt to chickpeas and allow 5-6 whistles in a pressure cooker on medium flame. Keep it aside.
- Make a paste of fresh tomatoes and chilies in a grinder. Similarly make a paste of onions, garlic and ginger.
- Heat oil in a pan and add asafoetida, cumin seeds and mustard seeds. Let the seeds crackles.
- Add all khadey masale - bay leaves, black pepper, dry red chili and cinnamon stick. Add paste of onions, garlic and ginger and saute for 2 minutes.
- Add all remaining spices (chana masala, coriander, turmeric and red chili powder). Saute for a while and add paste of tomatoes and green chilies. Mix well and cook on a medium flame for about 20 minutes till oil starts separating the mixture.
- Add boiled chickpeas and the drained water from it. Mix well. Cook for another 10 minutes with a covered lid. Switch off the flame and garnish the curry with freshly chopped coriander leaves.
- Delicious 'Punjabi Chana Masala' is ready. Pour some fresh lemon juice over it and serve it hot with naan/ phulkas and jeera rice.
Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!