Recipe Rani
picture of Punjabi Chana

Punjabi Chana

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Protein packed chickpeas in a tomato based curry. Best served with paratha.
access_time 90 minutes
local_dining 4 servings


  1. 1. In a medium saucepan over medium-low heat, heat oil and add onion.
  2. 2. Sauté until translucent and soft, about 5 minutes.
  3. 3. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes.
  4. 4. Add tomatoes and 1/4 cup water.
  5. 5. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
  6. 6. Purée mixture in blender or food processor until smooth.
  7. 7. Return to pan and place over medium heat.
  8. 8. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice.
  9. 9. Add chickpeas and bring to a boil, then reduce heat to low.
  10. 10. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour.
  11. 11. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning.
  12. 12. When ready to serve, sauce should be thick.
  13. 13. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency.
  14. 14. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.