Steps to Prepare Any-night-of-the-week Chana Masala Punjabi Style

Chana Masala Punjabi Style.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, chana masala punjabi style. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chana Masala Punjabi Style is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They're fine and they look fantastic. Chana Masala Punjabi Style is something that I've loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have chana masala punjabi style using 36 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chana Masala Punjabi Style:

1. {Take of Raw Chickpeas: Soaked Overnight with some salt & in the lukewarm water & boiled the following day- It’s boiled water to be strained & kept aside separately for later use.
2. {Get of Salt.
3. {Prepare of Baking Soda.
4. {Take of Tomatoes: Big- Finely Chopped or Puréed.
5. {Make ready of Onions: Big: Finely Chopped.
6. {Make ready of 3G Paste (Ginger-Garlic-Green Chillies).
7. {Get of Fresh Green Chillies: Slit.
8. {Get of Water: RT.
9. {Prepare of Ghee.
10. {Prepare of Cooking Oil: Any Veg. Oil.
11. {Take of Garnish:.
12. {Make ready of Fresh Coriander Leaves- Finely Chopped.
13. {Take of Fresh Lemon Wedges/Rings.
14. {Make ready of Green Chilles: Slit.
15. {Take of Onion Rings/Wedges.
16. {Take of Fresh Homemade Chana Masala Powder: 10-12 Whole Dry Kashmiri Red Chillies.
17. {Get of Cinnamon Stick.
18. {Make ready of Green Cardamoms.
19. {Prepare of Black Cardamoms.
20. {Make ready of Cloves.
21. {Make ready of Amchur Powder.
22. {Prepare of Nutmeg.
23. {Prepare of Mace: Whole Flower.
24. {Prepare of Black Salt.
25. {Get of Black Peppercorns: Whole.
26. {Take of Bay Leaves: Roughly Torn to Pieces.
27. {Get of Small Piece of Dry Ginger.
28. {Prepare of Coriander Seeds.
29. {Take of Cumin Seeds.
30. {Take of Fennel Seeds.
31. {Get of Shah Jeera: Caraway Seeds.
32. {Get of Dry Garlic Powder.
33. {Get of Dry Onion Powder: Optional.
34. {Get of Dry Tomato Powder: Optional.
35. {Make ready of Tea Leaves/Powder: Optional.
36. {Prepare of Dry Kokum/Tamarind Powder: Optional.

Steps to make Chana Masala Punjabi Style:

1. First up: Heat up a frying pan over the medium- Add in all the aforementioned whole dry spices & ground masalas- Dry Roast them ALL, ensure not to burn that, once done- Allow it to cool down completely to be grounded.
2. In a blender jar : Add in the cooled down dry roasted spices now & blend it to a smooth, fine powder & set aside for the time being with a cover on- to retain the immense aromatic fragrance & smell of these spices for the longer period of time.
3. Now, Boil the Chickpeas in a pressure cooker: Add in some salt & baking soda for the faster & nicer way of cooking the chickpeas- Add in 1/2 tsp of tea leaves powder, 1 tsp Cumin Seeds, 1 tsp Coriander Seeds, A few whole black peppers, 1/2” inch ginger piece, 3-4 garlic cloves, 1 bay leaf, 3-4 cloves, 3-4 green cardamoms, 1 black cardamom, 1/4 tsp methi seeds, 1/2 tsp shah jeera & 1/2 tsp fennel seeds- Make a cheesecloth potli & drop it down to the pressure pan.
4. This potli of spices not only enhances the colour & aromatic flavours to the chickpeas at time of boiling also it adds onto the richness of its authentic colours & tastes due to the same & is VVI- Highly recommended for this authentic Punjabi Style dish- Discard this potli of spices while straining the chickpeas & separating it from its boiled stalk.
5. Once done Strain the Chickpeas & separate its boiled stalk and set aside for the later use, during the time of cooking the gravy- And, we need to add on this water instead of any regular one for its enhanced flavourful taste & aroma.
6. Time to heat up a pan/pot/wok over the medium flame: Add in the oil & ghee, both- Add in the chopped onions & sauté until translucent to lightly golden brown, add into it the 3G Paste & continue sautéing until the raw smell goes off.
7. Once that’s done: Add in the freshly ground Chhole/Chana Masala Powder to it- About 2 tbsps full & keep stirring continuously to avoid burning at the bottom of the pan, add in the chopped tomatoes at this stage too & continue stirring continuously.
8. Checkout the seasonings at this point- Add in some reserved boiled chickpea stalk to it for the easy & better sauté purpose & avoid the Masalas, sticking to the pan...Goes in the boiled chickpeas now to the pan, Sauté & mix everything well together until nicely combined and well incorporated.
9. Adjust the gravy consistency as per your choice- Cover it & allow it to cook for the next 8-10 mins time, on the low-medium flame until everything is cooked nicely & correctly.
10. Add in the chopped coriander leaves & a dollop of some more ghee to it for the extra richness (optional though but highly recommended), give it all a final, real good mix to get everything well incorporated.
11. Turn off the flame & put back its cover & let it sit on the hot oven for the next 10-15 mins time before serving it piping hot with equally piping hot steamed rice, jeera rice, roti/chapatis, phulkas, etc..
12. Garnish: As per your taste & choice and the Punjabi Chana Masala is absolutely ready to be served ENJOY THE DELISH now....

So that is going to wrap it up with this exceptional food chana masala punjabi style recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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