If you’re looking for a flavorful and satisfying meal, try Bhuna Chana Masala recipe. This dish is made with soft chickpeas in a thick, spicy tomato sauce, giving you a perfect blend of spices and a hint of tanginess with every mouthful.

Bhuna Chana Masala recipe is a classic Pakistani dish that transforms chickpeas into a delicious feast with its rich, thick sauce made from a special mix of spices and tomatoes. This dish is a flavor-packed journey, showcasing the celebrated spices and cooking techniques of Pakistan. With every bite, you enjoy a wonderful combination of spicy, sour, and umami flavors, making it a hit for those who love their meals to have a complex taste. Perfect for any time of the day.

Step into the flavorful world of this dish, where traditional culinary artistry creates the most tasteful experience.

Ingredients used in bhuna chana masala recipe

Start your cooking adventure with these ingredients for your Bhuna Chana Masala recipe, ensuring each bite is packed with flavor:

Chickpeas (Garbanzo Beans): 2 cups, soaked overnight and boiled until tender, the star ingredient offering a hearty texture.
Tomatoes: 2 large, finely chopped, adding a juicy and tangy base to the sauce.
Onion: 1 large, finely chopped, for a sweet and aromatic foundation.
Garlic Paste: 1 tablespoon, for a sharp, earthy kick.
Ginger Paste: 1 tablespoon, adding a warm, spicy undertone.
Green Chilies: 2, finely chopped, for a burst of heat.
Cumin Seeds: 1 teaspoon, for a nutty, peppery flavor.
Coriander Powder: 2 teaspoons, offering a citrusy, slightly sweet taste.
Turmeric Powder: 1/2 teaspoon, for color and a mild, fragrant essence.
Garam Masala: 1 teaspoon, a blend of ground spices that brings warmth and depth.
Salt: to taste, enhancing all the flavors.
Fresh Coriander: a handful, chopped, for garnish and a burst of freshness.
Oil: 3 tablespoons, for sautéing and bringing the masala together.

Cooking Tools required for bhuna chana masala recipe

Prepare your kitchen for the creation of Bhuna Chana Masala recipe with these cooking tools:

Heavy Bottomed Pan: A must-have for evenly cooking the masala without burning, ensuring the spices blend perfectly with the tomatoes and onions.
Pressure Cooker: Ideal for boiling chickpeas quickly, saving time and energy while achieving the perfect texture.
Wooden Spoon: Your partner in mixing, ensuring that the ingredients are well combined without sticking to the pan.
Measuring Cups and Spoons: Precision is key, and these tools help you measure ingredients accurately, ensuring the balance of flavors is just right.
Blender: For those who prefer a smoother sauce, a blender can puree tomatoes and onions, creating a silky base for your masala.
Chopping Board and Knife: Essential for prepping your ingredients, ensuring they’re chopped finely for even cooking and flavor distribution.

How to make bhuna chana masala recipe: Step by step process;

Dive into making Bhuna Chana Masala, a spicy and delicious Pakistani dish, with an easy step-by-step guide:

Preparation: Start by soaking 2 cups of chickpeas overnight. The next day, boil them in a pressure cooker until they are tender, about 20-25 minutes. Drain and set aside.
Sauté Onions: In a heavy-bottomed pan, heat 3 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle. Then, add 1 finely chopped large onion and sauté until golden brown.
Add Garlic and Ginger: Stir in 1 tablespoon each of garlic paste and ginger paste to the onions, cooking for a minute until the raw smell disappears.
Incorporate Tomatoes and Spices: Add 2 finely chopped large tomatoes, 2 teaspoons of coriander powder, 1/2 teaspoon of turmeric powder, and chopped green chilies to the pan. Cook until the tomatoes are soft and oil starts to separate from the masala.
Mix Chickpeas: Add the boiled chickpeas to the masala, along with salt to taste. Cook for 5-7 minutes, allowing the chickpeas to absorb the flavors. If the mixture is too dry, add a little water to achieve your desired consistency.
Final Touches: Sprinkle 1 teaspoon of garam masala over the chana masala and mix well. Let it simmer for a couple of minutes, then turn off the heat.
Garnish and Serve: Garnish with a handful of chopped fresh coriander. Serve hot with naan, rice, or your favorite bread.

Expert Tip

Infuse your oil with a bouquet of whole spices before starting the masala. Begin by heating your choice of oil and add whole spices like cinnamon sticks, bay leaves, black cardamom, and cloves. Let them sizzle for a few minutes to release their aromatic oils, then proceed with the recipe. This technique not only lays a fragrant foundation for your dish but also subtly enhances the complexity of flavors, giving your Bhuna Chana Masala an unforgettable depth. This approach elevates the dish beyond the usual, creating a sensory experience that’s rich and layered.

Serving Tips

Convert your Bhuna Chana Masala into a feast by pairing it with these selected accompaniments:

Basmati Rice: The fluffy grains of Basmati rice make an excellent base, absorbing the rich flavors of the masala.
Naan Bread: Soft and pillowy naan bread is perfect for scooping up the spicy chickpeas and sauce.
Raita: A cooling cucumber or mint raita balances the heat and adds a refreshing contrast.
Aloo Paratha: For a heartier meal, the crispy and stuffed aloo paratha pairs wonderfully with the masala.
Green Salad: A simple green salad dressed with lemon juice and a pinch of salt can cleanse the palate and add a fresh element to your meal.

Check more Daal recipes

Chana Dal Fry Recipe
Chicken Chana Daal Recipe
Mash Ki Daal Recipe
Lobia Masala Curry Recipe

Storage Instructions

To keep your Bhuna Chana Masala tasting great over time, just do these two simple things:

To Store:

Allow the dish to cool completely before transferring it into an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 1 month, preserving its taste and freshness.

To Reheat:

Thaw the dish overnight in the refrigerator if frozen. For reheating, gently warm it in a saucepan over medium heat, adding a little water if necessary to adjust the consistency. Alternatively, microwave it in a microwave-safe dish, covered, stirring occasionally until heated through.

Conclusion

As I close out my exploration of Bhuna Chana Masala, I hope you’re excited to bring a taste of Pakistan into your own cooking space. This recipe is more than just mixing things together; it’s about blending cultures, traditions, and a passion for rich, satisfying dishes. Think of cooking as your personal art form, with each dish showcasing your unique flair and enthusiasm. Bhuna Chana Masala, known for its robust flavors and comforting essence, is versatile for any event, sure to impress your palate and give you a sense of pride in your culinary skills.

Don’t forget to share your Bhuna Chana Masala stories with me! I’d love to hear about your cooking adventures, any tweaks you made, and how it turned out.

Frequently asked questions

What is Bhuna chana made of?

A deliciously wholesome dish of spiced chickpeas. Nutritious, vegan and incredibly tasty.

Can I eat Chickpeas at night?

Yes, it is ok to eat Chickpeas at night, in fact, they can be eaten at any time of day. Chickpeas are rich in vitamin B6, magnesium and a constituent (tryptophan) which helps in getting a healthy and sound sleep.

Can I use canned chickpeas instead of dried ones?

Yes, canned chickpeas can be a time-saving alternative, though they may slightly alter the texture of the dish.