This Punjabi Chana Masala, infused with the aromatic Ramdev Garam Masala, is a testament to the vibrancy of Indian cuisine. It’s a dish that’s both comforting and flavourful, perfect for a weeknight dinner or a casual get-together.
Ingredients:
1 cup dried chickpeas (chana), soaked overnight or for at least 8 hours
2 tablespoons oil
1 teaspoon cumin seeds
2 onions, finely chopped
2 tomatoes, puréed (about 1 cup)
1 tablespoon ginger-garlic paste
2 green chillies, slit (adjust to spice preference)
1 teaspoon turmeric powder
1 teaspoon Ramdev red chilli powder (adjust to your preference)
2 tablespoons Ramdev Garam Masala
Salt to taste
1 teaspoon dried mango powder (amchur powder)
Fresh coriander leaves, chopped (for garnishing)
Instructions:
- Wash the soaked chana with cold water.
- Take enough water in the pressure cooker and cook until it gets tender, then set it aside.
- Pour oil in a pan and cook at medium heat. Add cumin seeds and let them splutter.
- Add and sauté onions and until they turn golden brown.
- Stir in ginger-garlic paste and green chillies. Sauté until fragrant.
- Add puréed tomatoes to the pan. Continue cooking the oil separates and the mixture thickens.
- Add turmeric powder, red chilli powder, and Ramdev Garam Masala Mix it well and cook for one minute.
- Add cooked chickpeas to the masala. Mix gently to coat the chickpeas with the spices.
- Season with salt and sprinkle dried mango powder (amchu powderr). Stir to combine.
- Simmer the Chana Masala for 10-15 minutes to blend the flavours.
- Garnish with fresh coriander leaves.
- Enjoy with roti, naan or rice.
Feel free to adjust the amount of green chillies and red chilli powder to your desired spice level. For a richer taste, you can add a dollop of ghee along with the oil.