Punjabi Chana Masala ~ How to make Authentic Chana Masala Dhaba Style 

Punjabi Chana Masala: Bringing Dhaba Magic to Your Kitchen

Few dishes capture the essence of North Indian cuisine like Punjabi Chana Masala. This hearty, flavorful chickpea curry is a staple in Punjabi households and a mainstay on the menus of countless dhabas (roadside eateries) across India. Its robust spice blend, rich gravy, and tender chickpeas combine to create an unforgettable culinary experience that warms the soul and tantalizes the taste buds.

But what exactly makes Punjabi Chana Masala so special? Unlike its milder cousin, Chole Masala, the Dhaba-style version boasts a deeper, richer flavor profile achieved through unique techniques and ingredients. Today, we'll embark on a journey to unveil the secrets of this beloved dish and learn how to recreate its magic in your own kitchen

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Ingredients:

For the Chickpeas:

• 2 cups dried chickpeas, soaked overnight
• 1 tea bag or 6 pieces dried amla (Indian gooseberry)
• Water, as needed
• Salt, to taste

For the Spice Blend:

• 1 tablespoon whole cumin seeds
• 6 cloves
• 3 black cardamom pods
• 5 black peppercorns
• 1 inch cinnamon stick
• 3 tablespoons ghee or oil
• 1 cup chopped onion
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• Salt, to taste

For the Gravy:

• 1 cup tomato puree
• 1/2 cup plain yogurt

• 1/4 cup heavy cream (optional)
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped ginger
• 1/2 lime, cut into wedges (for serving)

Instructions:

1. Prepare the chickpeas: Drain the soaked chickpeas and rinse thoroughly. Place them in a pressure cooker or pot with the tea bag or dried amla and enough water to cover by 2 inches. Add salt to taste and bring to a boil.
2. Pressure cook (optional): Close the pressure cooker and cook for 4-5 whistles, or until the chickpeas are tender but not mushy.
3. Stovetop method: If using a pot, bring the water to a boil, reduce heat, and simmer for 1-1.5 hours, or until the chickpeas are tender.
4. Make the spice blend: While the chickpeas are cooking, dry roast the cumin seeds, cloves, cardamom pods, and black peppercorns in a pan over medium heat until fragrant. Grind the roasted spices along with the cinnamon stick in a spice grinder to a fine powder.
5. Sauté the onions: Heat the ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 10-12 minutes, or until golden brown.
6. Add the ginger-garlic paste, spice blend, and chili powder: Stir in the ginger-garlic paste, spice blend, and chili powder. Cook for 1-2 minutes, stirring constantly, until fragrant.
7. Add the tomato puree and cook: Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

1. Add the chickpeas and simmer: Add the cooked chickpeas and enough water to create a desired gravy consistency (thick or thin). Season with salt to taste and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the flavors meld and the gravy thickens slightly.
2. Stir in the yogurt and cream (optional): Remove from heat and stir in the yogurt and cream (if using). Be gentle to avoid curdling the yogurt.
3. Garnish and serve: Garnish the Chana Masala with chopped cilantro and ginger. Serve hot with rice, naan, or roti, along with lime wedges for squeezing.

Tips:

• For a deeper color, you can add a teaspoon of Kashmiri red chili powder or a pinch of paprika to the spice blend.
• If you don't have ghee, you can use vegetable oil instead. However, ghee adds a richer flavor to the dish.
• Adjust the amount of chili powder according to your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe can be easily doubled or tripled to serve a crowd.

Enjoy!

This homemade Dhaba-style Punjabi Chana Masala is sure to become a favorite in your household. With its robust flavor, authentic spices, and comforting texture, it's a dish that will transport you to the heart of North India with every bite. So gather your loved ones, set the table, and prepare to embark on a culinary journey unlike any other!