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Best Advice to Preparing Perfect Punjab style chana gravy

Hoping to eat Punjab style chana gravy a best restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with helpful instructions on preparing a Punjab style chana gravy like a famous chef made.

Punjab style chana gravy

We hope you got insight from reading it, now let's go back to punjab style chana gravy recipe. You can cook punjab style chana gravy using 12 ingredients and 9 steps. Here is how you achieve that.

To prepare an unforgettable Punjab style chana gravy, below are the ingridients needed:

  1. Prepare 1 cup of Chickpeas (white chana).
  2. Use 2 of Onion.
  3. Take 2 of Tomatoes.
  4. Get 1" of Ginger piece.
  5. Take 2 of Green chillies.
  6. Prepare to taste of Salt.
  7. Get 1/4 tsp of Red pepper.
  8. Provide 1- 1/2 -2 tsp of Chana masala.
  9. You need 1/2 tsp of Garam masala.
  10. Take 1/4 tsp of Roasted cumin powder.
  11. Take 1 tbsp of Finely chopped coriander/cilantro leaves a few.
  12. You need 2 of Indian gooseberry (amla) pieces big for garnishing.

After readying the ingridients, now you are good to make your appetizing Punjab style chana gravy by following the guidances below:

  1. Firstly wash then soak the chickpeas (chana) in 4 cups of water (the level of water should be up over chanas) for about 6-8 hours or over night..don't drain the water after soaking either present in chanas.
  2. Boil the soaked chickpeas along with a spoon of salt and 2 amla pieces for about 30-35 minutes in 2 cups of water along with soaked chana water(take out the amlas from chanas after boiling and keep aside for garnishing).
  3. Chop onion, tomato, ginger and green chillies finely.
  4. Take a wok or a pan heat clarified butter /ghee roast a bay leaf, cardamom and clove then add chopped onion and saute till translucent..add chopped ginger and saute for about 1 minute then add chopped tomatoes and cook till the tomatoes get soft and mushy..add spices along with salt (be careful while adding salt as it is already present in boiled chickpeas)..give a good mix so that all the spices incorporate well with onion tomato mixture.add boiled chana and a cup of water and bring to a boil.
  5. Let the chanas to simmer on slow heat for 10-15 minutes by covering the lid.
  6. Add garam masala and finely chopped coriander/cilantro and stir..Remove bay leaf from dish before serving.
  7. Your chickpeas(white chana) gravy is done.
  8. Transfer into a serving bowl, garnish boiled amlas on top.
  9. Serve hot with puri or naan.

Chana masala recipe - Chana masala is a delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy. It can be eaten with basmati rice, roti, naan, poori, Bhatura and plain parathas or even with flavored rice like jeera rice or ghee rice. Chana masala is a common Indian term used to mention a chickpea curry where each region has their own way of making it. I have seen so many recipe's on the internet of Punjabi Chana Masala where they just put everything in the cooker and produce a yellow / reddish looking curry at the end. Chana Masala as the name suggests is Chana / Chickpea in a spicy and tangy Masala.

Recipe : Punjab style chana gravy

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step by step to make Punjab style chana gravy

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