Name: Punjabi Chana Masala recipe by Neha Paliwal at BetterButter
Prep time: 330 min
Cook time: 90 min
Total time: 420 min
Yield: 3
Ingredients: White chana 250 grams (Soaked in water for the whole night); Onions - 2 medium sized; Tomatoes - 4 medium sized; Bay leaves (tej patta) - 2; Garlic cloves - 6 to 8 pieces; Ginger - around 1 tsp (means one small piece); Cumin seeds - 1 tsp; Sugar - 1/2 tsp; Salt as per taste; Red chilli powder - 2 tsp; Turmeric powder - 1 tsp; Red dry chilies - 4 to 5 pieces; Coriander powder - 2 tsp; Dry mango powder - 2 tsp; Garam masala - 1 pinch; Freshly chopped green coriander for flavor and garnishing.

Ingredients Serving: 3

White chana 250 grams (Soaked in water for the whole night)
Onions - 2 medium sized
Tomatoes - 4 medium sized
Bay leaves (tej patta) - 2
Garlic cloves - 6 to 8 pieces
Ginger - around 1 tsp (means one small piece)
Cumin seeds - 1 tsp
Sugar - 1/2 tsp
Salt as per taste
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Red dry chilies - 4 to 5 pieces
Coriander powder - 2 tsp
Dry mango powder - 2 tsp
Garam masala - 1 pinch
Freshly chopped green coriander for flavor and garnishing.

Instructions

Take the soaked channa and pressure cook it with at least 8 to 9 whistles and keep it aside, let it cool. In a mixer grinder jar add onions, dry chilies, ginger, and garlic and grind them together (keep aside).
Heat a wok, add 2 tbsp oil. Add cumin seeds and bay leaves and let it crackle. Add the ground paste. Roast the paste till it starts turning translucent in color (do not over heat it just pink color is needed)
Add turmeric powder, coriander powder (1 tsp), red chili powder, sugar, dry mango powder (1 tsp), salt as per taste. Grind the tomatoes and add in the masala.
Stir and roast the masala on a slow flame till the masala starts leaving its oil. This will take around 20 minutes.
Roast roast and roast.
Now add the garam masala and the rest of coriander powder and dry mango powder mix it well.
Now when the masala is ready switch off the flame and put this masala in your pressure cooker of chana.
Add water in the cooker around 1 cup (depends you want a thick gravy or liquid)
Again go for more 4 whistles.
Once its done let it cool down and open the lid and press the chanas with a big spoon (kadchi)
If the chana is properly cooked up means they are soft then its ready, if not go for more whistles by adding water if needed.
Your Punjabi channa is ready to enjoy add green coriander to get a fresh flavor.

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