Chole Recipe/ Punjabi Chole/ Chana Masala

Punjabi Chole
Being a Punjabi dish ‘Chole Recipe’ has to be full of Aromatic masalas, bit spicy and lip smacking. We never used to make chana masala at home that frequently earlier. But when I visited Delhi I got a chance to visit paratha wali galli and there I tasted those delicious street Punjabi dishes. Then and there I decided to try my hand at Chhole once I get back home. This recipe has been tried number of times till I get that perfect taste of street. And believe me it tasted same as Delhi vale Chole.

The key ingredient in this sabzi is the masalas that we add. Now a days you get ready made masala in the market but these freshly homemade aromatic blend of spices taste amazing than store bought masalas. This mouthwatering Chole is a good option when you need a change from routine veggies. It is also a good meal option for parties and get together. This Chana Masala can be prepared in many different versions but this is traditional curry with home made masalas.

I have seen people especially from North relish this Chana Masala curry with rice too. So we can enjoy this Punjabi Chole sabzi with Puri, Bhature, Palak Puri or with Rice. It goes very well with any of these options.

Chole is also known as chana masala but there is slight variation. Chana masala can be prepared with red chana also. Where in Chole is prepared with chickpeas only. Here we have prepared a masala which you can store and use in any veggies that you make. It gives amazing aroma and taste and a welcome change from our regular spices.

You can also check other quick sabzi like Aloo Palak, Paneer Bhurji and Kadai paneer.

So lets see step by step how to make Chole Recipe or Punjabi Chana Recipe

Punjabi Chole Recipe
Print Recipe
  • CourseMain Course
  • CuisineNorth Indian, Punjabi
Servings Prep Time
7-8 people 8 hours
Cook Time Passive Time
20 minutes 8:30 hours
Servings Prep Time
7-8 people 8 hours
Cook Time Passive Time
20 minutes 8:30 hours
Punjabi Chole Recipe
Print Recipe
  • CourseMain Course
  • CuisineNorth Indian, Punjabi
Servings Prep Time
7-8 people 8 hours
Cook Time Passive Time
20 minutes 8:30 hours
Servings Prep Time
7-8 people 8 hours
Cook Time Passive Time
20 minutes 8:30 hours
Ingredients
Pressure Cooking / BOILING CHOLE
  • 2 cups Chickpea/Safed Chole
  • 2-3 Bay leaves/Tej patta
  • 1 tsp Tea powder
  • 2-3 cups Water (to Boil the chole)
CHOLE MASALA
  • 1 tsp Fennel / Soaf powder
  • 1 tsp coriander powder
  • 1 tsp Cumin seeds
  • 1 tsp Black Pepper powder
  • 1 tsp Cinnamon / dalchini powder (or 1 inch of cinnamon sticks)
  • 3-4 pods Black Cardamom / elaichi
  • 2 tsp Red chili powder
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Aamchur powder
CHOLE INGREDIENTS
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 cup onion (medium chopped onion or onion puree)
  • 1 cup Tomato puree (1 1/2 - 2 medium tomatoes)
  • 1 inch Ginger / Adrak (chopped/paste/julienne)
  • 2-3 cloves Garlic (chopped/paste)
  • 2 tsp coriander leaves/ hari dhania (chopped)
  • 2-3 green chilies
Instructions
  1. Soak the chole (chickpeas) over night or atleast for about 6 - 7 hours and pressure cook them along with 1-2 bay leaves. If you want the chole to be dark brown in color then add tea powder (take 1tbsp tea powder in a piece of muslin cloth and tie a knot) and add it to the pressure cooker.
  2. Heat oil in a pan. Once the oil is hot we will add "CHOLE INGREDIENTS" in a sequence. First add mustard seeds, cumin seeds, cinnamon sticks, slit green chillies.
  3. As soon as the mustard seeds starts crackling then add onion paste. Saute until the onions turn brown in colour.
  4. Add the ginger and garlic chopped/paste and cook for a couple of minutes.
  5. Add the tomato puree and let it cook for 2-3 minutes.
  6. Add the fennel/soaf powder, aamchur powder, red chilli powder, coriander powder, garam masala powder and cumin seed powder and mix all the ingredients well.
  7. Cook the tomato puree along with all the spices until it dries out completely.
  8. Once the tomato puree is cooked, add the chole to it along with the water. Mash the chole and potatoes slightly as it helps in thickening the gravy. Add salt to taste and some coriander leaves. Stir well and let it cook for minimum 7-8 minutes.
  9. Add the end, garnish it with some ginger julienne and coriander leaves.
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