Make this Punjabi Restaurant Style Chana Masala at home using my easy and simple recipe. This recipe gets ready in under 30 minutes and is gluten free too. Just skip curd and ghee to make it vegan as well. Here is how to make it.
Add them in a pressure cooker along with tea bag, water, salt, cinnamon, cloves, black cardamom and baking soda.
Pressure cook for 5-6 whistles on medium low heat.
Remove the cooker from heat and let the pressure release.
Heat ghee and oil in a pan.
Add hing and onion and fry until onions turn slightly brown.
Add ginger garlic paste and fry for a minute.
Add coriander powder, red chilli powder, turmeric powder, cumin powder, ginger powder, garam masala powder and anardana powder and fry until oil starts to separate.
Add little water if the masala gets too dry.
Add yogurt and tomato puree and cook for 2-3 minutes.
Add the cooked chana along with the water in which they were cooked in the pan.
Add some more water if the chana are too dry.
Cook for 2-3 minutes.
Add kauri methi, green chilli and ginger juliennes.
Serve hot with kulcha or bhature.
Tea Bag is added to give a dark colour to the chana masala. You can choose to skip it.Adding a little baking soda while cooking chickpeas cook them very well. However, you can choose to skip adding it as well.