Lightning fast Chana masala recipe (Chickpea Curry, Punjabi Chole)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 (yield 4½ cups)
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Calories
104 kcal
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Course
Main Course
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Cuisine
Indian
Lightning fast Chana masala recipe (Chickpea Curry, Punjabi Chole)
Description
Starting with sautéing onion, ginger, and bay leaf in oil, the recipe layers flavors by adding garlic, green chilies, and diced tomatoes before incorporating spices such as turmeric, Kashmiri red chili powder, and chana masala. The addition of chickpea flour thickens the sauce, intensifying the curry's texture and richness. Combining cooked chickpeas with salt, cilantro, and water, the dish simmers until the sauce thickens and develops a deep color and robust flavor.
Garnishing with cilantro and kasuri methi adds freshness and a subtle herbal aroma. The recipe works on stovetop or Instant Pot, with pressure cooking options for convenience. Adjusting chili heat or adding lemon juice, dried mango powder, or jaggery can balance flavors based on tomato quality and personal preference.
Ingredients
- 2 tablespoons canola oil sunflower oil, or olive oil
- 1 yellow onion medium size, finely diced
- 1 ½ teaspoons ginger grated fresh
- 1 bay leaf
- 3 cloves garlic minced
- 2 green chilies hari mirch, cut into strips, stems discarded
- 1 cup diced tomato
- ¼ teaspoon Turmeric
- 1 teaspoon Kashmiri red chili powder
- 4 teaspoons chana masala I like MDH brand
- 2 teaspoons chickpea flour besan, or gram flour
- 1 teaspoon salt
- ⅓ cup cilantro chopped leaves
- 2 canned chickpeas drained and rinsed, 15 oz. (439 g.) cans
- 1 cup water
Garnish
- ¼ cup cilantro chopped
- ¼ cup kasuri methi leaves optional
Instructions
- In a thick-bottomed pot, heat cooking oil over medium heat.
- After 60 seconds, when the oil is hot, add the finely diced yellow onion, grated fresh ginger, and bay leaf. Sauté them together for about 4 minutes, until the onions turn translucent and start to develop a light golden hue.
- Stir in the minced garlic and strips of green chilies, diced tomatoes, turmeric, Kashmiri red chili powder and chana masala. Cook for another 4-5 minutes until the tomatoes start to wither and break down.
- Add the chickpea flour (besan), and stir to ensure no lumps develop. The chickpea flour helps to thicken the curry and intensify the gravy.
- Add the salt, cilantro, drained chickpeas, and water, and turn up the heat to high, cooking the chana masala for a few minutes until darkened, thick, and bubbly.
- Before serving, sprinkle the Chana Masala with chopped cilantro and kasoori methi leaves (optional) to add a refreshing herbal note to the dish.
Notes
- This recipe adapts well to pressure cookers and Instant Pots, offering faster preparation without sacrificing flavor.
- For milder heat, remove seeds from green chilies or reduce Kashmiri red chili powder amount.
- If the curry becomes too thick, add water to achieve desired consistency.
- To enhance tomato flavor when using less ripe tomatoes, add fresh lemon juice, dried mango powder, or a pinch of sugar or jaggery.
- For warmer spice notes, stir in garam masala powder just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(yield 4½ cups)
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Sodium | 671mg | 28% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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