Chana Masala / Punjabi Choley

This Punjabi Choley Masala, also known as Chana Masala, is an authentic North Indian-style curry made with white chickpeas, freshly ground spices, onions, tomatoes, and herbs. Naturally vegan and packed with healthy minerals, protein, and fiber.

To pressure cook:

• 1 cup of chickpeas/chana
• water (for soaking)
• 1/4 teaspoon baking soda
• 1/2 teaspoon of salt
• 3 cups of water (for pressure cooking)

• 3 tablespoons of ghee / clarified butter
• 3 black cardamom pods
• 1 bay leaf
• 1 teaspoon cumin/jeera
• 1 onion (finely chopped)
• 1 chili (strip)
• 1 teaspoon ginger and garlic paste
• 1/2 teaspoon of salt
• 2 cups of tomato puree
• 2 tablespoons cilantro (finely chopped)
• 2 tablespoons MDH chana/choley masala

• First, in a large container, take 1 cup of chickpeas and soak them in enough water for 8 hours.
• Transfer the soaked chickpeas to a pressure cooker.
• Add ¼ teaspoon of baking soda, ½ teaspoon of salt, and 3 cups of water.
• Pressure cook for 5 to 6 whistles or until the chana is cooked through.

• First, in a large kadai, heat 3 tablespoons of ghee and sauté 3 black cardamom pods, 1 bay leaf, 1 teaspoon of cumin until the spices become aromatic.
• Add 1 finely chopped onion, 1 chili, 1 teaspoon of ginger garlic paste and sauté until the onions turn golden.
• Add 2 tablespoons of chana/chole masala and 1/2 teaspoon of salt. Stir-fry over low heat until the masala becomes aromatic.
• Now add 2 cups of tomato puree and mix well. To make tomato puree, blend two ripe tomatoes into a smooth paste without adding water.
• sauté until the oil separates from the masala paste.
• Add the pressure cooked chana and mix well, adjusting the consistency as needed.
• Cover and simmer for 10 minutes or until the flavors are well absorbed.
• Finally, enjoy 2 tablespoons of cilantro and enjoy chana masala with roti, naan, paratha, or hot steamed rice.