Authentic Punjabi Chana Masala with Warm Tandoori Naan
Experience the robust and tangy flavors of Punjab with this classic chickpea curry simmered in a spiced onion-tomato gravy. Paired with soft tandoori naan, it is a truly comforting and hearty culinary delight.
55min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan and add cumin seeds until they crackle.
2
Add the finely chopped onions and sauté until golden brown.
3
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw aroma disappears.
4
Pour in the tomato puree along with turmeric, red chili powder, coriander powder, and salt. Cook until oil separates from the masala.
5
Add the boiled chickpeas and chana masala powder, mixing well to coat them in the gravy.
6
Pour in a cup of water, cover, and simmer on low heat for 15 minutes to let the flavors meld together.
7
Sprinkle garam masala and garnish with freshly chopped coriander leaves.
8
Serve hot alongside freshly baked warm tandoori naans.
Ingredients
2 cups boiled chickpeas
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon cumin seeds
1 teaspoon chana masala powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
2 tablespoons mustard oil
Fresh coriander leaves for garnish
Salt to taste
4 warm tandoori naans
*This AI-generated recipe may contain inaccuracies.