Quick Chana Masala

Name: Quick Chana Masala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1 cup kabuli chana (dried white chickpeas, rinsed and soaked for 6-8 hours or quick-soaked in hot water for 1 hour); 2 tbsp ghee; 1 pcs bay leaf; 1 inch cinnamon stick (broken into pieces); 2 pcs green cardamom (lightly crushed); 1 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch dry mango powder (amchur); 0.25 tsp salt; 2 cup water (for pressure cooking chickpeas); 2 tbsp coriander leaves (chopped, for garnish); 1 tsp lemon juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

Aromatic, spicy chickpeas simmered in a tangy tomato-onion gravy, ready in under 30 minutes. This shortcut version of the classic Punjabi Chana Masala skips the long soak by using a pressure cooker, making it perfect for a comforting weeknight dinner when you're craving authentic North Indian flavor in a hurry.

PREP

10m

COOK

25m

SERVES

1 KATORI

292 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~15 min
Pressure cook the chickpeas.
1.Drain the soaked chickpeas and add them to a pressure cooker.
2.Pour in 2 cups of water and add 0.25 tsp salt.
3.Close the lid and cook on high heat until the first whistle.
4.Lower the heat and cook for 12-15 minutes (approx. 4-5 whistles).
5.Turn off the heat and let the pressure release naturally.
TIPSoaking is key—if short on time, pour boiling water over chickpeas and let sit for 1 hour before cooking.
temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
2.Add bay leaf, cinnamon, and cardamom; sizzle for 30 seconds until fragrant.
3.Add cumin seeds and let them crackle.
saute · ~9 min
Sauté the onions and aromatics.
1.Add chopped onions and cook, stirring often, until deeply golden (7-8 minutes).
2.Add ginger paste, garlic paste, and slit green chilies; sauté 1 minute until raw smell disappears.
TIPDon't rush the onions—they should turn a deep golden-brown, as this gives the gravy its rich color and sweetness.
saute · ~9 min
Cook the tomato masala.
1.Add chopped tomatoes and stir well; cook until they turn soft and mushy (4-5 minutes).
2.Sprinkle in turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and dry mango powder.
3.Stir continuously and cook until the oil separates from the masala (3-4 minutes).
TIPThe masala is ready when it shrinks into a thick paste and releases ghee from the sides—this is the flavor base of the dish.
simmer · ~12 min
Add chickpeas and simmer the curry.
1.Drain the cooked chickpeas, reserving the cooking liquid.
2.Add the chickpeas to the pan and stir to coat with the masala.
3.Pour in 1 cup of the reserved cooking liquid and bring to a boil.
4.Lower the heat and simmer for 10-12 minutes, mashing a few chickpeas against the side to thicken the gravy.
TIPMashing a spoonful of chickpeas releases starch and naturally thickens the gravy without any added cream or flour.
garnish · ~1 min
Finish with lemon and garnish with cilantro.
1.Stir in fresh lemon juice and simmer 1 more minute.
2.Sprinkle with chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak chickpeas for at least 6 hours to ensure even cooking and a creamy texture.
2
Sauté onions until deep golden brown for a rich, sweet flavor base.
3
Cook the masala until oil separates to fully develop the spice flavors.
4
Reserve the cooking liquid from chickpeas to add body and flavor to the gravy.
5
Mash a few chickpeas against the pan to thicken the gravy naturally without cream.
6
Adjust water gradually to control gravy consistency; it thickens as it cools.
7
Taste and adjust salt and lemon juice just before serving for a balanced tang.