Punjabi ChanaMasala
Punjabi ChanaMasala

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, punjabi chanamasala. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Punjabi ChanaMasala is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Punjabi ChanaMasala is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have punjabi chanamasala using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Punjabi ChanaMasala:
  1. Get 2 tbsp Mustard oil
  2. Get 3-4 onions, finely diced
  3. Prepare 4 cloves garlic, minced
  4. Get 1 tsp minced ginger
  5. Prepare 4 whole dried red chiles, more or less to taste
  6. Take 2 green cardamon pods
  7. Make ready 2 whole cloves
  8. Get 1 cinnamon stick
  9. Get 1 bay leaf
  10. Get 1 tsp pomegranate powder
  11. Get 1 tsp ground coriander
  12. Take 1/2 tsp chilli powder
  13. Get 1/2 tsp garam masala
  14. Get 1/4 tsp turmeric
  15. Make ready freshly ground black pepper
  16. Take 1-1 1/2 tsp salt to taste
  17. Take 3 cups cooked chickpeas, drained and rinsed
  18. Prepare 2-3 Tomatoes
  19. Make ready 1 1/2 tsp kasoori methi
  20. Take 1 tbsp Chopped cilantro
Instructions to make Punjabi ChanaMasala:
  1. Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
  2. Boil Chanaby adding gooseberry powder and salt.
  3. Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Roast for 1-2 minutes stirring constantly so the garlic doesn't burn.
  4. Add tomatoes purée and roast till oil separates.
  5. Add the ground spices pomegranate powder,ground coriander, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
  6. Add the chickpeas and Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.
  7. Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.
  8. Garnish with cilantro and tomatoes rings,grated Paneer.Enjoy with basmati rice and or some garlic naan.

So that’s going to wrap it up for this special food punjabi chanamasala recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!