Chana masala recipe/ Chole masala/ Punjabi Chole

Chana masala is a traditional Indian dish made from Kabuli chana which is a variety of chickpeas and is twice in size than a typical chickpea with a strong flavour and firm texture even after being cooked.

Chickpeas with some added spices make chana masala a delectable dish, which can be either served as a quick snack or as a side dish with puri. Chana masala is packed with proteins and dietary fibre.

Punjabi Chole is very famous in India and Pakistan where it is served as a breakfast along with puri, suji halwa and goes with the name chole bhature or halwa puri.

Print Recipe

Chole curry / Chole ka salan for puri

Course

Main Dish, Side dish

Cuisine

Indian, Middle eastern, South Asian

Keyword

Chana masala, kabuli chana, Pakistani chole, Punjabi chole

Prep Time

30 Minutes

Cook Time

20 Minutes

Passive Time

2 Hours

Servings

People

Ingredients

• 3 fistful Chickpeas (Or chole)
• 1 large onion
• 1 large tomato
• 2 medium sized Fresh green chillies
• 1 teaspoon Ginger-Garlic Paste
• 1 teaspoon Red Chilli Powder or paprika
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon cumin powder
• 1 Glass water (Water used for boiling chickpeas)
• 1 Tablespoon lemon juice
• 1 Fistful Coriander
• 3 Tablespoon cooking oil

Course Main Dish, Side dish Cuisine Indian, Middle eastern, South Asian Keyword Chana masala, kabuli chana, Pakistani chole, Punjabi chole Prep Time 30 Minutes Cook Time 20 Minutes Passive Time 2 Hours Servings People Ingredients 3 fistful Chickpeas (Or chole) 1 large onion 1 large tomato 2 medium sized Fresh green chillies 1 teaspoon Ginger-Garlic Paste 1 teaspoon Red Chilli Powder or paprika 1/2 teaspoon Turmeric Powder 1 teaspoon Coriander Powder 1 teaspoon cumin powder 1 Glass water (Water used for boiling chickpeas) 1 Tablespoon lemon juice 1 Fistful Coriander 3 Tablespoon cooking oil

Instructions

1. Soak the chickpeas for 2 hours.
2. Cook the chickpeas in a pressure cooker until two whistles on high flame and two whistles on low flame are heard. Add half teaspoon of salt while boiling chickpeas. (Do not overcook them).Switch off the flame and wait for 10-15 minutes before opening the lid of the pressure cooker to avoid splattering of hot contents. Remove the water and keep aside the boiled chickpeas.(do not discard the water used for boiling here. Keep it aside)

   
3. In a blender add the onion, tomatoes green chillies and grind it into a smooth paste.

   
4. Now heat oil in a wok or cooking pot and add the tomato-onion paste. Add the ginger-garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder. Saute on medium flame until oil starts separating.

   
5. Then add the boiled chickpeas and saute for 1 minute.

   
6. Now add one glass of water that has been used for boiling chickpeas.

   
7. Bring this to a boil. Adjust salt if required, then cover cook on low flame for 10 minutes.
8. Finally add the lime juice and fresh coriander leaves. That's it chole is ready to be served.

   

Recipe Notes

1. If you do not have a pressure cooker then soak the chickpeas for minimum 4 hours. Bring them to a boil in a cooking pot, then close the lid and cover and cook on low flame for about 30-45 minutes.
2. Adding potatoes is optional in this curry. If adding potatoes add them diced along with boiled chickpeas and mash them roughly with a spoon after they are cooked.
3. If you prefer more gravy then increase the number of onions and tomatoes in the dish.
4. Be careful while using a pressure cooker. Always wait for 10-15 minutes before opening the lid of the cooker, so that the inbuilt steam gets cooled down.