Curries
Punjabi Chana Masala
100% natural ingredientsVegPressure-cooked chickpeas with anardana and tea-leaf colour.
Medium spicy₹312₹374for 4 people · 234 g / person
20 min cook timeJain option · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Cooked chickpeas600 g
Prepared in our kitchen
Kabuli chana soaked overnight and pressure-cooked with tea bag and salt.
Made from: Kabuli chana
- Chana masala base320 ml
Prepared in our kitchen
Onion-tomato masala with anardana, amchur and chana spice, cooked down thick.
Made from: Onions, Tomatoes, Whole spice mix
- Anardana powder16 g
Recipe
How to cook it
4 steps · about 20 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Chana masala base, Anardana powder and bring cooked chickpeas to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Build the base7 min
Cook the onion–tomato and chana masala base, anardana powder on medium until the masala darkens and the oil separates.
- 3
Add the main8 min
Fold in cooked chickpeas, coat well, then add water or stock to the level you like and simmer covered.
- 4
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.