3,5 dl chickpeas
2 medium sized onions, finely chopped
3 medium sized tomatoes, finely chopped
1 tsp ginger paste or coarsely ground ginger or grated ginger
½ tsp garam masala powder
½ to 1 tsp kashmiri chilli powder
1 tsp amchur powder/dry mango powder
2 green chillies, slit
2 to 3 tbsp oil
Spices for the Punjabi chana masala
4-5 black cardamoms
2,5 cm cinnamon
1 bay leaf
1 and half tsp cumin seeds
1 and half tsp coriander seeds
1 and half tsp fennel seeds
2 dry red chillies
- Cook the chickpeas or use ready-cooked.
- Roast all the Punjabi chana masala spices in a dry pan. Don't let the spices burn and toss often. Once the spice mix is cooled, grind it into a fine powder.
- Heat the oil in a pan and add the chopped onions. Fry the onions until they become transparent.
- Now add the ginger paste.
- Once the raw smell of the ginger disappears, add the chopped tomatoes. Add a little salt. Saute the tomatoes till the oil starts to leave the sides of the mixture.
- Add the Punjabi chana masala with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
- Add the chickpeas with a little quantity of stock or water. Add more stock if you want more gravy.
- Check the salt and simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and becomes quite smooth.
- Finally, add the amchur powder.
- Garnish the Masala with chopped onions and cilantro leaves.