Punjabi Chana Masala (Chickpea Curry)

Malka anardana dried pomegranate seeds for Punjabi chana masala

Chana masala (chole) is the everyday chickpea curry of Punjab and North India, served at home, at street stalls and with fried bhature for weekend breakfasts. Dried pomegranate seeds (anardana) give it its signature tang and dark color.

Prep: 15 minutes · Cook: 35 minutes · Serves: 4

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Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed, or 1 cup dried chickpeas, soaked overnight and boiled until soft
  • 3 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes, pureed
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder (to taste) and 1/2 tsp turmeric
  • 1 tbsp anardana, ground to a powder
  • 1 tsp chaat masala, plus more to serve
  • 1 1/2 cups water; salt to taste
  • To finish: 1 green chili (slit), ginger strips, cilantro and lemon

Method

  1. Heat the oil in a pan and add the cumin seeds. When they sizzle, add the onion and cook on medium for 8 to 10 minutes until deep golden.
  2. Add the ginger garlic paste and cook for 1 minute, then add the tomatoes. Cook for 5 minutes.
  3. Stir in the coriander, cumin, chilli powder, turmeric and ground anardana. Cook, stirring, until the masala thickens and oil appears at the edges, about 5 minutes. Add a splash of water if it sticks.
  4. Add the chickpeas, water and salt. Simmer for 15 minutes. Mash a few chickpeas against the side of the pan to thicken the gravy.
  5. Stir in the chaat masala, green chili and ginger. Finish with cilantro and a squeeze of lemon. Serve with rice, roti or bhature.

Tips

  • Toast the anardana in a dry pan for 1 minute before grinding it for a deeper flavor.
  • For the darker color of restaurant chole, some cooks simmer the chickpeas with a black tea bag.
  • Short on time? Malka Murgh Choley Masala is a ready blend for chickpea curries with or without chicken.

FAQ

What can I use instead of anardana?

Amchur (dry mango powder) or an extra squeeze of lemon gives a similar sourness.

Is chana masala vegan?

Yes, as long as you cook it in oil rather than ghee.

How long does it keep?

Up to 4 days in the fridge, and it freezes well for 3 months.