Punjabi Chana Masala ~ How to make Authentic Chana Masala Dhaba Style !!
How to make Punjabi Chana Masala Dhaba Style – Ok I have to get this off my chest. I have seen so many recipe’s on the internet of Punjabi Chana Masala where they just put everything in the cooker and produce a yellow / reddish looking curry at the end. PLEASE STOP Doing this!
Chana Masala as the name suggests is Chana / Chickpea in a spicy and tangy Masala. There are a lot of ways to make Chana masala but the end color of the dish should be dark brown or Black in color.
Chana is my favorite dish ever. So when I saw everyone messing this dish up I knew I had to do something about it. Being fed the same dish by Indian restaurants here in US and most food blogs sharing the same Ghisi Piti (Trivial) recipe I knew I had to find the authentic recipe for this dish. This recipe requires some time to make but trust me on this, If you want Haldiram’s style result at your home, Follow this recipe.
Try this Chana Masala Recipe with our Bhatura for Best Combination!
5 from 1 vote
Punjabi Chana Masala ~ Dhaba Style !!
Print
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Ingredients
Pressure Cook
Kabuli Chana / Chick Peas - 2 CupsSoaked 6 hrs
Cinnamon Stick - 1
Cloves- 6
Black Cardamon - 3
Black Tea - 2 Tsp
Dried Amla - 6 Pieces
Salt - 2 Tsp
Baking Soda - 1/2 Tsp
Water - 2 Cups
Spice Mix
Coriander Powder - 3 Tbsp
Ginger Powder - 1.5 Tsp
Red Chili Powder - 2 Tsp
Garam Masala - 1 Tbsp
Aamchur / Dried Mango Powder - 1/2 Tsp
Turmeric Powder - 1 Tsp
Cumin Powder - 1 Tsp
Salt - 1 Tsp
Masala Mix
Ghee - 3 Tbsp
Hing / Asafoetida
Onion - 1 Big
Ginger - 1 inch
Green Chilies - 5
Yogurt / Curd Strained- 1/2 Cup
Tomato Puree - 1 Cup
Ginger Garlic Paste - 1 Tbsp
Kasoori Methi / Dried Fenugreek Leaves - 1 Tbsp
Water - 1 Cup
Instructions
Pressure Cook
In a Pressure cooker, Add Chana (Soaked for 6 hours in water).
In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea, Dried Amla.
Close the bag and add to pressure cooker.
Add Baking Soda, Salt, Water to the cooker and mix everything well.
Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurize the cooker.
In between the whistles, lift the cooker and shake gently so that the ingredients inside move around and Chana doesn't get burnt on the bottom.
Spice Mix
Mix all the spices listed in Spice mix ingredients and keep aside.
Chana Masala
In a chef's pan on Med- High flame, Add Ghee, Hing and Onion. Cook till Onions turn pink.
Add Ginger Garlic Paste. Cook till the raw aroma of ginger and garlic disappears.
Add the Spice Mix. Cook for 2 to 3 minutes.
Add Strained Yogurt. Cook for 5 to 7 minutes. Yogurt should be properly cooked.
Add Pureed Tomato's. Mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of tomato's is gone.
Remove the Lid, Add salt and water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on Med - Low flame.
Open the Pressure cooker and Move the Chana to the pan.
Add Green Chillies, Julienned Ginger, Kasoori Methi and Mix well.
Garnish with Slit Green Chillies, Julienned Ginger and Cilantro.