Chole Masala Recipe: How To Make Punjabi Chole Masala

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Punjabi chole masala is a popular North Indian recipe prepared by cooking chickpeas with a tomato and onion gravy loaded up with a variety of spices. The chana masala is a common dish that is prepared as a part of the regular meals in most households.

The Punjabi chole masala has a burst of flavours and along with the chana, it makes for an extremely delicious recipe. The chickpeas are rich in iron and protein and hence this dish sure is nutritious and delectable to eat. This dish can be served with rice, roti or pooris.

The Punjabi chole masala is easy to prepare if you use the readymade chole masala. However, in this recipe, we are preparing fresh chole masala and hence the procedure becomes a little lengthy.

Do try out the recipe by following the video and the step-by-step procedure with detailed images.

PUNJABI CHOLE MASALA VIDEO RECIPE

chole masala recipe
CHOLE MASALA RECIPE | HOW TO MAKE PUNJABI CHOLE MASALA | PUNJABI CHANA MASALA RECIPE | CHANA MASALA RECIPE
Chole Masala Recipe | How To Make Punjabi Chole Masala | Punjabi Chana Masala Recipe | Chana Masala Recipe
Prep Time
12 Hours
Cook Time
1 hour
Total Time
13 Hours

Recipe By: Meena Bhandari

Recipe Type: Main Course

Serves: 2-3

Ingredients
  • White chana - 1 cup

    Water - 6 cups + for rinsing

    Salt to taste

    Tea bag - 1

    Coriander seeds (dhaniya) - ½ tbsp

    Fennel seeds (saunf) - ½ tbsp

    Cumin seeds (jeera) - ½ tbsp + 1 tsp

    Bay leaf (tej patta) - 1

    Dried red chilli - 1

    Black cardamom - 1

    Cinnamon stick - one-inch piece

    Clove - 1

    Black peppercorn - 3

    Dry pomegranate seeds (anar dhana) - ¼th tbsp

    Tomatoes (cut into half) - 2

    Ginger (grated) - 1 tsp

    Garlic (peeled) - 3 cloves

    Oil - 2 tbsp

    Onions (chopped) - 1 cup

    Red chilli powder - 1 tsp

    Ajwain - 1 tsp

    Green chilli (chopped) - 1 tsp

    Coriander leaves (chopped) - for garnishing

Red Rice Kanda Poha
How to Prepare
  • 1. Add chana into a sieve.

    2. Rinse it thoroughly with water.

    3. Transfer into a bowl.

    4. Add 4 cups of water and allow it to soak for 10-12 hours.

    5. Add the soaked chana with the water in a pressure cooker.

    6. Add 2 teaspoons of salt.

    7. Add a teabag and allow it to boil for 2 minutes on a high flame.

    8. Once it boils, remove the teabag.

    9. Add 2 cups of water.

    10. Pressure cook it for up to 8-10 whistles and allow the pressure in the cooker to settle.

    11. Meanwhile, add dhaniya in a heated pan.

    12. Add saunf and jeera.

    13. Then, add the bay leaf and dried red chilli.

    14. Add the black cardamom, cinnamon stick and clove.

    15. Add black peppercorn and dried pomegranate seeds in the pan.

    16. Dry roast them for a minute until the raw smell goes away.

    17. Transfer into a mixer jar and grind into a fine powder and keep it aside.

    18. Add tomatoes in another mixer jar.

    19. Grind it into a puree and keep it aside.

    20. Add the garlic cloves in a mortar.

    21. Add a teaspoon of grated ginger.

    22. Add a pinch of salt and pound it into a paste with a pestle.

    23. Add oil in a heated pan.

    24. Add a teaspoon of jeera and allow it to turn brown.

    25. Add chopped onions and sauté until they turn light brown.

    26. Add the ginger-garlic paste and sauté for 2 minutes.

    27. Add the tomato puree and stir well.

    28. Allow it to cook for 7-8 minutes, until all the water is evaporated and the oil separates from the masala.

    29. Add a tablespoon of the ground masala.

    30. Add red chilli powder and ajwain; mix well.

    31. Add the chopped green chilli and mix well.

    32. Allow it to cook for 2-3 minutes.

    33. Meanwhile, open the lid of the pressure cooker.

    34. Make sure if the chana is cooked properly by pressing it with your fingers.

    35. If it smashes, then the chana is cooked properly.

    36. Add the chana to the masala.

    37. Mix it well and allow it to cook for 2-3 minutes, until it becomes a little thick.

    38. Transfer it into a bowl.

    39. Garnish with coriander leaves and serve hot.

Instructions
  • 1. The teabag is added to give the chole masala a vibrant colour.
  • 2. If you do not find anar dhana in the shops, you can add amchur powder as well.
  • 3. Instead of making the masala powder, you can add the ready-made chole masala powder.
Nutritional Information
  • Serving Size - 1 cup
  • Calories - 244.7 cal
  • Fat - 6.7 g
  • Protein - 6.9 g
  • Carbohydrates - 42.6 g
  • Sugar - 5.8 g
  • Fibre - 6.7 g

STEP BY STEP - HOW TO MAKE PUNJABI CHOLE MASALA

1. Add chana into a sieve.

chole masala recipe

2. Rinse it thoroughly with water.

chole masala recipe

3. Transfer into a bowl.

chole masala recipe

4. Add 4 cups of water and allow it to soak for 10-12 hours.

chole masala recipe
chole masala recipe

5. Add the soaked chana with the water in a pressure cooker.

chole masala recipe

6. Add 2 teaspoons of salt.

chole masala recipe

7. Add a teabag and allow it to boil for 2 minutes on a high flame.

chole masala recipe
chole masala recipe

8. Once it boils, remove the teabag.

chole masala recipe

9. Add 2 cups of water.

chole masala recipe

10. Pressure cook it for up to 8-10 whistles and allow the pressure in the cooker to settle.

chole masala recipe
chole masala recipe

11. Meanwhile, add dhaniya in a heated pan.

chole masala recipe

12. Add saunf and jeera.

chole masala recipe
chole masala recipe

13. Then, add the bay leaf and dried red chilli.

chole masala recipe
chole masala recipe

14. Add the black cardamom, cinnamon stick and clove.

chole masala recipe
chole masala recipe
chole masala recipe

15. Add black peppercorn and dried pomegranate seeds in the pan.

chole masala recipe
chole masala recipe

16. Dry roast them for a minute until the raw smell goes away.

chole masala recipe

17. Transfer into a mixer jar and grind into a fine powder and keep it aside.

chole masala recipe
chole masala recipe

18. Add tomatoes in another mixer jar.

chole masala recipe

19. Grind it into a puree and keep it aside.

chole masala recipe

20. Add the garlic cloves in a mortar.

chole masala recipe

21. Add a teaspoon of grated ginger.

chole masala recipe

22. Add a pinch of salt and pound it into a paste with a pestle.

chole masala recipe
chole masala recipe

23. Add oil in a heated pan.

chole masala recipe

24. Add a teaspoon of jeera and allow it to turn brown.

chole masala recipe
chole masala recipe

25. Add chopped onions and sauté until they turn light brown.

chole masala recipe
chole masala recipe

26. Add the ginger-garlic paste and sauté for 2 minutes.

chole masala recipe
chole masala recipe

27. Add the tomato puree and stir well.

chole masala recipe
chole masala recipe

28. Allow it to cook for 7-8 minutes, until all the water is evaporated and the oil separates from the masala.

chole masala recipe

29. Add a tablespoon of the ground masala.

chole masala recipe

30. Add red chilli powder and ajwain; mix well.

chole masala recipe
chole masala recipe
chole masala recipe

31. Add the chopped green chilli and mix well.

chole masala recipe

32. Allow it to cook for 2-3 minutes.

chole masala recipe

33. Meanwhile, open the lid of the pressure cooker.

chole masala recipe

34. Make sure if the chana is cooked properly by pressing it with your fingers.

chole masala recipe

35. If it smashes, then the chana is cooked properly.

chole masala recipe

36. Add the chana to the masala.

chole masala recipe

37. Mix it well and allow it to cook for 2-3 minutes, until it becomes a little thick.

chole masala recipe
chole masala recipe

38. Transfer it into a bowl.

chole masala recipe

39. Garnish with coriander leaves and serve hot.

chole masala recipe
chole masala recipe
chole masala recipe
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Story first published: Tuesday, September 26, 2017, 18:30 [IST]
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