punjabi chana masala or punjabi chole masala recipe | easy chana masala

punjabi chana recipe: punjabi chana, punjabi chana masala

punjabi chana masala or chole masala – there are so many ways of making punjabi chole….. since i already have posted the punjabi chole recipe before, i will call this recipe punjabi chana masalai have also posted spicy chana masala recipe made in south indian style.

both punjabi chole and punjabi chana are same. its just another way of naming the recipe. but the chana can be dry or gravied. this punjabi chana has a little gravy and is not totally dry.

i have adapted this chana masala recipe from the cookbook 1000 Great Indian Recipes. this book has many age old indian recipes and is worth to buy. its good for a starter or for a housewive who is new to cooking and wants to try to out recipes from different parts of india. all the recipes i have made from this book have never let me down. all of them were good.

punjabi-chana-recipe

this recipe of punjabi chana masala is different in the sense that no onions are used in it. hence the curry or gravy is not strong on your senses and the flavors and tastes of tomatoes, ginger-garlic, coriander seeds and red chillies blend in beautifully to create an awesome chana.

its an easy chana masala recipe and one you must try. you do not need any chana masala powder and you do not need to make any chana masala powder at home. simplicity is the key of this chana recipe and its for keeps.

punjabi chana or chole

lets start step by step punjabi chana masala recipe:

  • wash the chanas thoroughly in water and then soak them overnight or for 8-9 hours. boil the chanas with some salt in a pressure cooker or a covered pan with enough water. in a pressure cooker it can take about 15-20 mins and in a pan about an hour or more. drain and keep aside.
  • wash the tomatoes. peel the garlic and ginger and wash them too.
  • in a mixer, add all the above ingredients. remember to chop the tomatoes, ginger and garlic :-) you cannot see the coriander seeds in the pic below as they are hidden below the tomatoes.
  • make a smooth paste. this paste is looking so red as i have used kashmiri red chillies and they are known to impart a natural red color to the food. they are also not spicy like the other variety of red chilies available in india.
  • heat oil in a pan and add the ground paste.
  • fry the masala paste for 7-8 minutes in oil till the raw smell of the tomatoes, ginger and garlic disappears and the oil starts to float on the top.
  • now add around 1 cup of water and the green chillies.
  • after 3-4 minutes add the boiled chana.
  • mix the chana with the rest of the masala.
  • let the chana masala simmer for 15-20 minutes on a low flame. keep on stirring in between. add the garam masala powder and salt and mix with the rest of the chana masala. cook the chana masala for 2-3 minutes more.
  • lastly add chopped coriander leaves to chana masala.
  • serve the punjabi chana masala with slices of onion, lemon wedges and ginger julienne. chana masala goes well with naan, poori, roti and bhatura.

few tips for punjabi chana masala recipe:

  1. do not add water while making this paste as the tomatoes have enough water content in them for this paste. however there are exceptions and if the tomatoes are not juicy enough then you might have to add some water. but do not make it watery as it will be difficult to fry this paste later. it will start spluttering when you will be frying it.
  2. if you want the chana masala to have some more gravy, add some more water to liquefy it.
  3. you can use any variety of dry red chilies, but keep in mind the quality of the red chili, whether its hot or less hot. i have added 2 guntur red chillies as i wanted the chana masala to be a little hot and spicy.

if you are looking for more chole recipes then do check aloo chole, palak cholemethi chole, amritsari cholechana masala with coconutchana pulao and chana chaat.

punjabi chana masala recipe below:

5.0 from 2 reviews
punjabi chana masala recipe
 
Prep time
Cook time
Total time
 
punjabi chana masala - white chickpeas in a smooth & lightly spiced tomato sauce
Author:
Recipe type: main, snacks
Cuisine: north indian, punjabi
Serves: 3-4
Ingredients
main ingredients:
  • 1½ cups white chickpeas/kabuli chana/garbanzo beans
  • 4 cups water for pressure cooking the chickpeas
  • 1 tsp salt
for the ground masala paste:
  • 5 dry chillies - i have used 2 guntur red chillies and 3 kashmiri red chillies (reduce as required, if the red chilies are hot)
  • 5 tomatoes
  • 1½ inch ginger ( half for the chana masala paste and half to be juliened)
  • 6-7 garlic cloves
  • 2 tbsp coriander seeds
other ingredients:
  • ¼ tsp garam masala powder
  • 2 green chilies, chopped vertically into 4 pieces
  • 2 tbsp oil
  • 1 cup of water
  • a few coriander leaves for garnish
  • and also slices of onion, lemon and ginger julienne for garnish
  • salt or black salt
Instructions
  1. wash the chana/chickpeas thoroughly in water and then soak them overnight or for 8-9 hours.
  2. boil the chanas with some salt in a pressure cooker or a covered pan with enough water. in a pressure cooker chanas can take about 15-20 mins and in a pan about an hour or more.
  3. drain and keep aside.
  4. wash the tomatoes and chop them.
  5. peel the garlic and ginger and chop them roughly.
  6. in a mixer or blender, add the tomatoes, ginger, garlic, dry red chilies and coriander seeds. no need to add water.
  7. grind or blend to a smooth paste.
  8. heat oil in a pan and add the ground paste.
  9. fry the masala paste for 7-8 minutes in oil till the raw smell of the tomatoes, ginger and garlic disappears and the oil leaves the sides of the masala.
  10. now add the green chillies & 1 cup of water.
  11. stir and cook for 3-4 minutes.
  12. add the boiled chana.
  13. mix the chana with the rest of the masala.
  14. let the chana masala simmer for 15-20 minutes on a low flame. keep on stirring in between.
  15. add the garam masala powder and salt and mix with the rest of the chana masala.
  16. cook for 1-2 minutes more.
  17. lastly add chopped coriander leaves to chana masala for garnishing.
  18. serve the punjabi chana masala with slices of onion, lemon wedges and ginger julienne along with pooris, naan, bhature, bread or steamed rice.



{ 23 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

  1. Aparna Poojari says

    Wonderful recipe not only this !!! but others as well!! Love the Dahi Wala Bhindi!! it was delicious!!!! :)

  2. Ruma Sinha says

    Hi Dassana,
    Loved your recipe.I recently found your blog.I have cooked Lobia and also this Punjabi chola masala.Simple,easy and homemade style.Thaks for posting.Best of luck .
    Love Ruma.

  3. aparna says

    I tried this and again a recipe that’s just delicious. I have a question about the black salt: how much and is this added when the garam masala powder is added? Thanks!

    • says

      salt depends upon the individual’s taste. black salt is not salty as regular salt, so more quantity is needed. you can also add both rock salt or regular salt + black salt. black salt is added when the garam masala powder is added. you can also add it towards the end.

  4. suhani says

    dassana who needs a cookbook when u r there to make us perfect in cooking..i made this punjabi chana recipe today in the lunch for some guests coming over..nd i was so appreciated for this dish also i made bhindi do pyaza which was also a very successful dish..actually i was looking for a menu where i could make 1 dish without onions nd i just went through ur website without any second thought..

  5. sunita says

    hi dassana

    simply awesome recipe and mind blowing taste i must say seriously, first i was in a 2 mind since its without onions but it tastes better without onions i must say. When the paste was getting fried in oil the smell was bursting with flavours. I made your aloo bature and simply great morning breakfast.
    Thanks again dassana and today i am going to make you punjabi kadi pakora. Will let u know how was it
    bye

  6. Sushma says

    It looks Yummy, But there is no where mention of Onion. I guess it give more good gravy and little spicyness, Please suggest..

    • dassana says

      this recipe of punjabi chana does not have onions. onion and garlic flavor any food strongly and depending on the recipe it can mar the other subtle and delicate flavors of the recipe.

      in this punjabi chana recipe the aroma, flavor and taste of the freshly ground coriander seeds, red chilies and tomato come out so well and there are no onions to oppose or mar this flavor. its much like the pav bhaji one makes without adding the onions.

      my suggestion is to make this recipe for the first time without adding any onions. but if you still feel the need for the oniony taste, then you can try the recipe with onions.