5+ Chana Masala Punjabi Style Article

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Chana Masala Punjabi Style. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chana Masala Punjabi Style is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It's easy, it's fast, it tastes yummy. They are fine and they look wonderful. Chana Masala Punjabi Style is something which I have loved my entire life.

Many things affect the quality of taste from Chana Masala Punjabi Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chana Masala Punjabi Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chana Masala Punjabi Style is 4-5 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chana Masala Punjabi Style estimated approx 45 mins, Prep Time: 8-10 hrs.

To begin with this particular recipe, we must prepare a few components. You can cook Chana Masala Punjabi Style using 36 ingredients and 12 steps. Here is how you can achieve it.

Another most traditional & popular dishes from the land of Punjab- It’s well known for its extremely delectable tastes & flavours but also is absolutely filling & self satiating protein rich veg. side dishes to the meals...

It’s crazily popular among the people regardless of age & provinces & has traversed the globe & well acclaimed & retained its popularity, all along !!!

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Ingredients and spices that need to be Prepare to make Chana Masala Punjabi Style:

1. 1 Cup Raw Chickpeas: Soaked Overnight with some salt & in the lukewarm water & boiled the following day- It’s boiled water to be strained & kept aside separately for later use
2. To Taste Salt
3. 1/8-1/4 tsp Baking Soda
4. 2 Tomatoes: Big- Finely Chopped or Puréed
5. 2 Onions: Big: Finely Chopped
6. 2 tbsp 3G Paste (Ginger-Garlic-Green Chillies)
7. 3-4 Fresh Green Chillies: Slit
8. 1 Cup Water: RT
9. 2 tbsps Ghee
10. 2 tbsps Cooking Oil: Any Veg. Oil
11. Garnish:
12. 1/4 Cup Fresh Coriander Leaves- Finely Chopped
13. 3-4 Fresh Lemon Wedges/Rings
14. 2-3 Green Chilles: Slit
15. 3-4 Onion Rings/Wedges
16. As needed Fresh Homemade Chana Masala Powder: 10-12 Whole Dry Kashmiri Red Chillies
17. 2 inch Cinnamon Stick
18. 10-12 Green Cardamoms
19. 2-3 Black Cardamoms
20. 15-18 Cloves
21. 1 tsp Amchur Powder
22. 1/2 tsp Nutmeg
23. 1 Mace: Whole Flower
24. 1 tsp Black Salt
25. 1 tsp Black Peppercorns: Whole
26. 4-5 Bay Leaves: Roughly Torn to Pieces
27. 1 Small Piece of Dry Ginger
28. 2 tbsps Coriander Seeds
29. 1 tbsp Cumin Seeds
30. 1 tsp Fennel Seeds
31. 2tsps Shah Jeera: Caraway Seeds
32. 1 tbsp Dry Garlic Powder
33. 1 tbsp Dry Onion Powder: Optional
34. 1 tbsp Dry Tomato Powder: Optional
35. 1 tsp Tea Leaves/Powder: Optional
36. 1 tsp Dry Kokum/Tamarind Powder: Optional

Instructions to make to make Chana Masala Punjabi Style

1. First up: Heat up a frying pan over the medium- Add in all the aforementioned whole dry spices & ground masalas- Dry Roast them ALL, ensure not to burn that, once done- Allow it to cool down completely to be grounded
2. In a blender jar : Add in the cooled down dry roasted spices now & blend it to a smooth, fine powder & set aside for the time being with a cover on- to retain the immense aromatic fragrance & smell of these spices for the longer period of time
3. Now, Boil the Chickpeas in a pressure cooker: Add in some salt & baking soda for the faster & nicer way of cooking the chickpeas- Add in 1/2 tsp of tea leaves powder, 1 tsp Cumin Seeds, 1 tsp Coriander Seeds, A few whole black peppers, 1/2” inch ginger piece, 3-4 garlic cloves, 1 bay leaf, 3-4 cloves, 3-4 green cardamoms, 1 black cardamom, 1/4 tsp methi seeds, 1/2 tsp shah jeera & 1/2 tsp fennel seeds- Make a cheesecloth potli & drop it down to the pressure pan
4. This potli of spices not only enhances the colour & aromatic flavours to the chickpeas at time of boiling also it adds onto the richness of its authentic colours & tastes due to the same & is VVI- Highly recommended for this authentic Punjabi Style dish- Discard this potli of spices while straining the chickpeas & separating it from its boiled stalk
5. Once done Strain the Chickpeas & separate its boiled stalk and set aside for the later use, during the time of cooking the gravy- And, we need to add on this water instead of any regular one for its enhanced flavourful taste & aroma
6. Time to heat up a pan/pot/wok over the medium flame: Add in the oil & ghee, both- Add in the chopped onions & sauté until translucent to lightly golden brown, add into it the 3G Paste & continue sautéing until the raw smell goes off
7. Once that’s done: Add in the freshly ground Chhole/Chana Masala Powder to it- About 2 tbsps full & keep stirring continuously to avoid burning at the bottom of the pan, add in the chopped tomatoes at this stage too & continue stirring continuously
8. Checkout the seasonings at this point- Add in some reserved boiled chickpea stalk to it for the easy & better sauté purpose & avoid the Masalas, sticking to the pan...Goes in the boiled chickpeas now to the pan, Sauté & mix everything well together until nicely combined and well incorporated
9. Adjust the gravy consistency as per your choice- Cover it & allow it to cook for the next 8-10 mins time, on the low-medium flame until everything is cooked nicely & correctly
10. Add in the chopped coriander leaves & a dollop of some more ghee to it for the extra richness (optional though but highly recommended), give it all a final, real good mix to get everything well incorporated
11. Turn off the flame & put back its cover & let it sit on the hot oven for the next 10-15 mins time before serving it piping hot with equally piping hot steamed rice, jeera rice, roti/chapatis, phulkas, etc.
12. Garnish: As per your taste & choice and the Punjabi Chana Masala is absolutely ready to be served ENJOY THE DELISH now...

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So that is going to wrap it up with this special food How to Make Perfect Chana Masala Punjabi Style. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!