Punjabi Chole Masala
Punjabi chole recipe with step by step photos. Restaurant style chole masala made easily at hoe with pantry staples in 20 minutes!
Servings: 3 servings
Calories: 166kcal
Ingredients
To cook chickpeas
- 3/4 cup chickpeas dried
- 2- 3 dried amla or tea bags
- 5 cups water
- 1/2 inch cinnamon
- 1 green cardamom
- 1/2 teaspoon salt
- pinch baking soda
To make chole masala
- 2 tablespoons Oil
- 1 teaspoon cumin seeds
- 3/4 cup large onion finely chopped
- 1 cup large tomatoes finely chopped
- 2 teaspoons ginger garlic paste or minced fresh
- 2 green chilies
- 2 tablespoons chole masala powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam maslaa powder
- 1/2 teaspoon turmeric powder
- cilantro leaves for garnish
- Salt
Instructions
Soaking and cooking chickpeas
- Pick and rinse 3/4 cup dried white chickpeas well. Add it to a large bowl and pour 4 cups water. Mix and set aside. Soak the kabuli chana in water for minimum 8 hours up to 12 hours.
- After 8 hours, you will find some white residue like on the top of the water. Carefully remove and discard it. Now rinse the chana very well changing the water multiple times.
- To a pressure cooker add drained chickpeas. Also add 1/2 inch cinnamon stick, 3-4 dried amla and 1 green cardamom.
- Pour 5 cups water, 1/2 teaspoon salt and a pinch of baking soda. Pressure cook for 30-40 minutes in medium flame ignoring the whistles. If you want to cook chickpeas in instant pot, select pressure cooker or manual mode and set timer for 35 minutes with pressure valve sealed.
- Once cooked, drain the excess water in a colander and reserve it aside. Discard amla and spices from the cooked chickpeas. Set the chana aside.
How To Make Punjabi Chole Masala Recipe
- Heat 2 tablespoons in a pan. Temper with 1/2 teaspoon cumin seeds. Add finely chopped onion and mix well. Saute and cook till onion turns soft. Add finely chopped ginger garlic, slit green chilies and saute well.
- Next add chopped tomatoes and mix well.
- Add salt, 1/2 teaspoon turmeric powder, 2 tablespoons chole masala powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder and mix well. If you have not prepared chana masala powder add 2 teaspoon garam masala but the flavor will be different.
- Cook till the tomatoes turn mushy and leave out oil from the sides and a nice aroma wafts out.
- Now add 2 cups stock from the cooked chickpeas or water, salt to taste and simmer the gravy. Let it thicken well.
- Add the cooked chickpeas and mix well.
- Cover the pan and simmer for 20 minutes. Once done, remove from flame. If you are using canned chickpeas, drain and rinse thoroughly before adding. Garnish with cilantro leaves and stir in the lemon juice.
- While serving you can add onion rings, very finely chopped ginger. Serve Punjabi chole hot with roti or bhatura.
Notes
1. You can use chili powder as per taste instead of green chilies
2. You can leave out teabags or dried amla if you wish.
2. You can leave out teabags or dried amla if you wish.
Nutrition
Serving: 3servings | Calories: 166kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 513mg | Potassium: 149mg | Fiber: 5g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg