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
Prep Time 30 Minutes
Cook Time 20 Minutes
Passive Time 2 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 20 Minutes
Passive Time 2 Hours
Servings
People
Ingredients
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)
    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.
    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.
    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.
    Then add the boiled chickpeas and saute for 1 minute.
  6. Now add one glass of water that has been used for boiling chickpeas.
    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.
    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.

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