Shwet's Sizzling Wok

A foodie's delight

Punjabi Chole Masala

on April 22, 2015

Hello foodies !! I was craving for Chole masala since quite sometime, But was in a search of a good recipe which doesn’t involve readymade “chana masala” powder. Finally found a perfect recipe in “Veg recipes of India” website, Of course I did some modifications as per my taste,  but the chole turned out to be soo very delicious, I couldn’t stop myself from eating more 😛 Quite  foodie, Ain’t it ?

Chole masala is always versatile, You can serve it with steamed rice, roti, poori, or even parathas, Tastes heavenly the next day actually, because the masala’s will be infused properly.

  • 1 cup chickpeas
  • 2.5 to 3 cups water for pressure cooking the chickpeas
  • ½ tsp salt
Ingredients for the masala gravy
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 2 tsp ginger garlic paste
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp garam masala powder (optional)
  • ¾ to 1 tsp amchur powder/dry mango powder
  • 2 to 3 green chilies, slit
  • 1 to 1.25 cups water or the stock in which the chickpeas were cooked.
  • 1.5 to 2 tbsp oil
  • salt as required
Spices for the punjabi chole masala:
  • 2 black cardamoms/elaichi
  • 1 inch cinnamon/dalchini
  • 3 to 4 peppercorns/sabut kali mirch
  • 2 cloves/lavang
  • 1 medium indian bay leaf/tej patta or 2 small tej patta
  • ¼ tsp carom seeds/ajwain
  • 1 tsp cumin seeds/jeera
  • 1 tsp coriander seeds/dhania
  • 1 tsp fennel seeds/saunf
  • ½ tsp dry pomegranate seeds/anardana
  • 1 or 2 dry red chilies
  • Rinse and soak the chole (chickpeas) in enough water overnight. add enough amount of water as the chole increase in size after soaking it. rinse the soaked chickpeas.
  • In a pressure cooker add the chole
  • Season with salt and pressure cook the chana for 7 whistles,
  • In a pan, take all the whole spices for the chole masala mentioned above and on a low heat begin to roast them.
  • Stir often and roast the spices till they get extra browned. don’t burn them. you have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
  • Let theses roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
  • Heat oil in a pan or kadai.add ginger-garlic paste and saute till their raw aroma goes away.
  • Then add chopped onions and saute till the onions turn translucent or light brown.
  • Add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala.
  • Then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder
  • Stir the dry masala and then add slit green chilies, add the cooked chole. stir well, add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also water instead, stir and cover the chana.
  • Simmer on a low to medium flame, add the amchur powder, garnish with onion rings and coriander leaves and serve hot

One response to “Punjabi Chole Masala

  1. I love chole masala .. It looks perfect .. 🙂

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