Dal Makhani
Slow-cooked black lentils in a silky, buttery gravy — a Punjabi classic that gets better...
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Chana Masala
Hearty chickpeas in a deeply spiced, tangy tomato gravy — a protein-packed lunch that fills you up and keeps you energised.
Ingredients
- 2 cans Chickpeas (400g each) — drained and rinsed
- 2 Onions — finely chopped
- 3 Tomatoes — finely chopped
- 1 tbsp Ginger-garlic paste
- 2 tbsp Zeliva Chana Masala
- 1 tsp Zeliva Garam Masala
- 1 tsp Zeliva Amchur Powder
- 1 tsp Zeliva Cumin Seeds
- 3 tbsp Oil
- Salt to taste
- Fresh coriander and sliced onion rings — to garnish
- Lemon wedges — to serve
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Build The Base
Heat oil in a heavy pan. Add Zeliva Cumin Seeds and let them crackle. Add chopped onions and cook until deep golden brown, about 10 minutes u2014 this deep caramelisation is the foundation of the flavour. Add ginger-garlic paste and cook 2 minutes.
2
Add Tomatoes & Spices
Add chopped tomatoes, Zeliva Chana Masala, and salt. Cook on medium heat, stirring and pressing the tomatoes until they completely break down and the oil separates, about 10u201312 minutes. The masala should be thick and aromatic.
3
Add Chickpeas
Add drained chickpeas and 1 cup of water. Stir to coat everything in the masala. Bring to a boil, then reduce heat and simmer for 15 minutes. Lightly mash a few chickpeas against the side of the pan to naturally thicken the gravy.
4
Finish & Garnish
Add Zeliva Garam Masala and Amchur Powder. Stir and cook for 3 more minutes. Taste and adjust seasoning. Garnish with fresh coriander and crispy onion rings. Serve with bhatura, puri, or rice, with lemon wedges on the side.
