CHANA MASALA

Traditional Punjabi Chana Masala with bold flavors and aromatic spices.

Made with Zenzaika Chana Masala

INGREDIENTS

For Chana

✓2 Cups Boiled Chickpeas (White Kabuli Chana)

✓1 Tea Bag (For dark color while boiling)

For Cooking

✓3 Tbsp Oil

✓1 Inch Cinnamon Stick

✓2 Green Cardamoms

✓3 Cloves

✓1 Large Onion (Finely Chopped)

✓1.5 Cups Tomato Puree

✓1 Tbsp Ginger Garlic Paste

✓1/2 Tsp Turmeric Powder

✓1 Tsp Coriander Powder

✓1/2 Tsp Red Chilli Powder

✓1.5 Tbsp Zenzaika Chana Masala

✓1 Tsp Dry Mango Powder (Amchur)

✓Salt to Taste

✓2 Slit Green Chillies

✓Fresh Coriander Leaves

Heat oil in a heavy pan or kadai.

Add cinnamon, green cardamoms, and cloves. Sauté for a few seconds.

Add chopped onion and sauté until golden brown.

Add ginger garlic paste and cook until the raw aroma fades.

Add tomato puree and cook until the oil starts separating from the masala.

Lower the flame and add turmeric, coriander powder, red chilli powder, and Zenzaika Chana Masala.

Sauté the spices for 1-2 minutes.

Add the boiled chickpeas and salt. Mix thoroughly so the chickpeas are coated in masala.

Add about 1 cup of water (use the water leftover from boiling the chickpeas if available).

Cover and simmer for 10-15 minutes.

Add Amchur powder and slit green chillies. Mix well.

Garnish with fresh coriander and serve hot with bhature or rice.