Stovetop Chana Masala using Punjabi Masala, Curried Chickpeas

May 25, 2022

Stovetop Chana Masala using Punjabi Masala, Curried Chickpeas

I created my Punjabi Masala just for this purpose - to make authentic Indian food a possibility on a weekday without all the fuss. This mixture of onion/ginger/garlic/turmeric cooked down eliminates all the grating and chopping for you. Much like our own mothers and grandmothers cooked for hours on the weekends to have buckets of this stuff in the fridge and freezer to pull out a scoop during the week our Punjabi Masala will fast become your go-to curry starter. It is pure PUNJABI meaning that it is made with the exact taste profile you need to make authentic Punjabi meals every single time. And, paired with Indian As Apple Pie spices, spice blends, and recipes - you will nail homestyle Indian every single time. Neither just a simmering sauce or condiment our Punjabi Masala rests in that in-between sweet spot - kind of like soup broth in a jar. Grab a few jars off our site or a retailer that sells our products and you'll soon have restaurant-quality meals on the table in no time. 

Stovetop Chana Masala using Punjabi Masala, Curried Chickpeas

2 cups kabuli chana (dried white chickpeas), picked over and washed
2 teaspoons oil or ghee
1 pinch hing (asafoetida) (optional)
2 teaspoons cumin seeds
1 small tomato, pureed or grated
1 tablespoon unsalted tomato paste
1 - 4 Thai, Serrano, or cayenne chiles, stems removed and minced
1 16-oz jar Indian As Apple Pie Punjabi Masala
2 teaspoons garam masala
2 teaspoons coriander powder
2 teaspoons red chile powder or cayenne pepper
1 tablespoon chana masala
1 tablespoon salt
7 cups water
1 tablespoon chopped fresh cilantro, for garnish

1. Soak the chickpeas in boiling water for at least 1 hour or in room temperature water at least 6 hours to overnight. See notes below on cooking chickpeas ahead of time or using canned.

2. Heat a large pot or Dutch oven over medium-high heat. Add the oil. Once hot, add the hing and the cumin seeds. Stir and cook for 1 minute until the seeds turn reddish-brown.

3. Add the tomato, tomato paste, and fresh chiles. Stir and cook for 1 minute.

4. Carefully add the Punjabi Masala, garam masala, coriander, red chile, chana masala, and salt. Stir and cook for 1 minute.

5. Add the drained and rinsed chickpeas and water. Stir and bring the mixture to a boil. Turn the heat down, place the lid on the pot slightly ajar to release steam, and simmer for 60 minutes or more until the chickpeas soften. Be sure to check back and stir occasionally. If the mixture seems dry, just add water ½ cup at a time, stir, and cook through.

6. Add the cilantro and serve over basmati rice or with Indian bread like roti or naanIf you want to thicken this up, break down a few of the chickpeas with the back of a spoon or blend a bit with an immersion blender. 

Chickpea Notes: Chickpeas take quite a bit of time to cook and soften, why I often cook them up ahead of time to whip up a good chana masala more easily. Make them in the Instant Pot or on the stovetop along with just water or use 4 cups of canned chickpeas. If using pre-cooked chickpeas, reduce the amount of water to between 3 and 4 cups and cut the simmer time in step 5 to 30 minutes. I prefer cooking from dried beans because they absorb flavor better, but canned  work in a pinch.

 

 




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