Chana Masala

Chana Masala

Here we present our recipe for Punjab Chana Masala, as part of our National Vegetarian Week celebrations. We hope you enjoy preparing this chickpea-based dish at home, alternatively you can enjoy Chana Masala at Purple Poppadom!



Portion – 4
Chickpeas – 200gms
Water – 2.5 litre
Baking Soda – 1gm
Tea bag – 2 piece
Salt – 10gms

Oil – 50ml
Cumin seeds – 5gms
Sliced onions – 400gms
Ginger garlic paste – 30gms

Coriander powder – 6gms
Chat masala – 2gms
Amchur powder – 2gms
Chana masala powder – 6gms

Kasoori methi leaves powder – 2gms

Kashmiri chilli powder – 1gm Tomato puree – 50gms
Demerara sugar – 10gms
Turmeric powder – 2gms


1. Soak the chickpeas in 2.5 litres of water with the tea bags for at least 12 hours. In a pan add the soaked chickpeas with the teabags along with salt and baking soda. Boil it for an hour until the chickpeas are cooked.

2. Heat the oil in a separate pan. Add cumin seeds and allow them to crackle. Add sliced onions and cook until browned. Add the ginger garlic paste and stir for a couple of minutes until browned. Lower the heat and add coriander powder, chat masala powder, amchur powder, chana masala powder, kasoori methi powder, turmeric powder and Kashmiri chili powder. Stir for a minute then add the tomato puree. Mix all the spices together.

3. Remove the tea bags from the chickpeas. Add the chickpea mixture to the spices and bring to the boil. Simmer for at least half an hour, until the masala paste coats the chickpeas. Add the sugar, check the seasoning and serve hot.

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