Chickpea Curry, Punjabi Style- Punjabi Chana Masala recipe

Chickpeas or Chane as we call them in Punjabi language would rank as one of the top favourite comfort foods in Punjabi households, if there was ever a survey done! This curry will always remind me of Sunday brunches back in Delhi at my family home, enjoying its lush tanginess pairedwith Bhature, a deep-fried bread. I am salivating just thinking of it!

India classifies chickpeas or ‘Chane’ as we call them Punjabi language, as the 4th most consumed ‘food grain’ in the country with a sizable vegetarian population. Cultivated in India for thousands of years, especially in the Punjab region, they are deeply rooted in Indian traditions and values, often featuring in festivals and celebrations. So, I had to slide in a chickpea curry to honour my heritage!

Pre-preparation: 15 mins

Cooking time: 30 mins

Serves: 4

Type:  

Ingredients

400 g tin of chickpeas, cooked

3 tbsp neutral oil

1 bay leaf

1 large white onion, chopped

1 tbsp ginger garlic paste

½ tsp turmeric powder

1 tsp dried mango powder

½ tsp Degi Mirch or red chilli powder (optional)

1 tsp Kashmiri red chili powder (optional)

1 tbsp Chane Masala, store bought

2-3 fresh tomatoes or 200 gm, tin, chopped

1 tsp tomato purée

Salt as per taste

1 fresh green chilli, slit (optional)

Few coriander/cilantro leaves , chopped, for garnish

1 inch ginger juliennes, thin strips like matchsticks, for garnish

1 tsp garam masala for garnish

Juice of ½ lemon for garnish

Method

In a non-stick saucepan, heat oil on medium heat and add bay leaf and chopped onions.

Fry onions until they are golden brown in colour which can take up to 8-10 minutes on medium heat.

Add ginger garlic paste and fry for a minute or until the raw smell of garlic vanishes.

Lower the heat and add 2 tsp homemade chickpea Masala spice-mix, turmeric powder, and a few tbsp of water. Fry for a few mins.

Add chopped tomatoes, tomato puree and Kashmiri red chilli powder on medium heat and cook for 5-7 minutes until mushyand the water has evaporated. Look out for oil on the sides of the pan.

Add cooked chickpeas into the sauce and mix well.

Add salt, slit green chill, dried mango powder and 200-250 ml warm water. Lower the heat, cover the pan with a lid and cook the chickpeas in the sauce for 5 minutes. Stir frequently.

With a potato masher or a fork, mash a few chickpeas to thicken the sauce.

Switch off the burner.

Garnish with Garam Masala, lemon juice chopped coriander/cilantro leaves and ginger juliennes.

Note

Chickpea curry spice mix or Chana Masala is widely available in Indian or Asian stores or online. Please keep balance in an airtight jar in your pantry.

The sauce has a thick consistency but you may add more water to loosen it.

About my cookbook - No Worries, No Chicken Curries

This recipe is part of my cookbook as a side dish. It goes beautifully with any chicken dish from the book. The cookbook has 100 recipes with 73 regional chicken dishes and the rest are sides (vegetarian/vegan) and accompaniments. The book is available to order on Amazon for £14.25