Punjabi Chana Masala (White Chickpeas Curry) | How to make Punjabi Chana Masala

Ingredients of Chana Masala:-

For Pressure Cook:-

• 2 cups or 300 grams dried white Chickpeas (Channe)
• 5-6 green cardamom pods
• 2 cinnamon sticks
• 2 tea bags, optional
• 1 tsp salt or to taste
• 5 cups water

For Chana Masala:-

• 2 tbsp oil
• 3-4 cloves
• ½ cup or 2 medium onions, pureed 
• 2 tsp ginger-garlic paste
• 2 green chilies, chopped
• 1 cup or 4 medium tomatoes, pureed
• 2 tbsp chana masala
• ½ tbsp red chili powder
• 1 tsp cumin powder
• 2 tsp salt, to taste

To Garnish:-

• 1 tbsp ghee or butter
• ½ tbsp crushed kasuri methi (fenugreek leaves)
• 2 tbsp chopped coriander leaves

Instructions:-

1. Soak the chickpeas overnight in enough water. In the morning, drain the water.
2. In a pressure cooker, add the soaked and drained chickpeas, 2 tea bags, cardamom, cinnamon stick, salt and water. 
3. Cooked at high flame till you get 1-2 whistles. After that low the flame on medium and let the chickpeas cook for another 10-12 minutes.
4. Take a pan, heat oil. Once hot, add cloves.  Then add onion and fry until it turns golden brown.
5. Add green chilies.
6. Then add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
7. Now add the tomato puree, stir and let it cook for 8-10 minutes on medium flame. 
8. Add the chana masala, red chili powder, cumin powder, salt and mix for a 2-3 minutes.
9. Add the chickpeas and stir will all the chickpeas are coated with the spices, around 2 minutes. Then add the water.
10. Cover the pan and let it simmer at medium flame for around 30 minutes. The gravy will thicken after 30 minutes. switch off the flame.
11. Sprinkle some kasuri methi and garnish with chopped coriander leaves.
12. Serve with Roti, Paratha or Plain Rice.