chole recipe – how to make chole masala or chana masala recipe
Punjabi Chole Masala or Chana Masala Recipe – No one makes chole the way punjabis make it. My mother-in-law makes chole and thats also too good. Chole Bhature is one of my favorite dish. Here in Delhi, one can get awesome and tasty chole bhature in many places.
The original source of this chole recipe is from Anita’s blog at this link: Punjabi Chole – Mad Tea Party. I have tweaked the punjabi chole recipe a little. When I made it, everyone in my family simply loved it. I have tweaked it by using fennel seeds and dried mango powder.
keeping the old pic of the spices i took with the mobile when i started the blog, just as a memoir.
when they become cool, these aromatic spices are ground into a fine powder. see the lovely red color below of the ground chole masala.
the chole masala is then blended with sauted onion-ginger-tomato mixture. this makes the chole more flavorsome and awesome.
yes, this punjabi chole recipe is tried and tested not only by myself but by so many readers. i thank anita for this lovely recipe. i make this chole so often. it is one of the most loved chole recipes in my home.
Note: have updated the chole recipe post with new photographs. everything about the chole recipe is same, except for one thing: have not cooked the chole/chickpeas with tea bags, hence the chole does not look brown but has its natural color.
punjabi chole masala or chana masala recipe below:
- 1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana or Chole)
- 2 medium sized onions, finely chopped
- 3 medium sized tomatoes, finely chopped
- 1 tsp ginger paste or coarsely ground ginger or grated ginger
- ¼ to ½ tsp garam masala powder
- ½ to 1 tsp kashmiri chilly powder or deghi mirch (if using a hot variety, then just add ¼ to ½ tsp)
- 1 tsp amchur powder/dry mango powder
- 2 green chillies, slit
- 2 to 3 tbsp oil
- 4-5 black cardamoms/elaichi
- 1 inch cinnamon/dalchini
- 5-6 peppercorns
- 3 cloves
- 1 bay leaf/tez patta
- 1 and half tsp cumin seeds (jeera)
- 1 and half tsp coriander seeds (dhania)
- 1 and half tsp fennel seeds (saunf)
- 2 dry red chillies
- Wash and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it.
- In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.
- In a pan, dry roast all the spices mentioned above till brown. Don't burn them.
- On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are cooled, grind them into a fine powder.
- Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
- Now add the ginger paste. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
- Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture.
- The whole mixture would clump together and oil would be clearly seen leaving the sides.
- Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
- Now add the boiled chole with a little quantity of its stock. You can add more stock if you want more gravy.
- Check the salt first as the while boiling the chole we added salt and we are using the same broth.
- Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.
- Finally, add the amchur powder.
- Garnish Chole Masala with chopped onions and cilantro leaves.
- Serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Chole also tastes good with rice.
a) lemon juice in the end
b) or you can powder the dry pomegranate seeds/anardana and add it while sauteing the masala as replacement for amchur.
2. if cooking chole in the pan or pot then:
you have to take enough water in the pot while cooking the chickpeas. it takes a lot of time though. for 1.5 to 2 cups of soaked & drained chickpeas, you can take about 5-6 cups of water. adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chickpeas become really soft when cooked. you can add about 1 tsp of salt. a little less salt is also alright. i usually add less salt. cover the pot and cook. if the water starts to become frothy, then remove the lid and cook for some minutes. remove the scum if there is any while cooking the chickpeas.
3. you can also use canned chick peas and add them once the tomatoes are sauted.
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