Leave a Reply

Your email address will not be published.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

Your Recipe Rating




18 Comments

  1. This was fantastic. I didn’t have pomegranate powder so I substituted amchur but it was still delicious. I was really reluctant to omit garlic and onions but it turns out this was amazing even without them. Really nice acidity, very different to what I’m used to. The black cardamon gave a nice smokey undertone and the raw ginger at the end ties it all together.

    I have never had a bad meal when following your recipes so thank you very much for your work, Dassana!5 stars

    1. thanks sam for the review and feedback. amchur powder can be easily substituted in place of pomegranate powder. in fact even lemon juice can be added. i am glad to hear that omitting onions and garlic did not affect the recipe. yes black cardamom gives that smoky flavor and really compliments the other elements in a chana or chole recipe.

      thank you much and i am glad that the recipes are helping you to cook good indian food.

  2. Hi! Thanks for this recipe. How can I incorporate garlic and onion into this? Or would you advise otherwise?

    1. you can add onion and garlic. saute finely chopped onions in oil or ghee. when onions turn translucent add garlic paste. saute till raw aroma goes away. then add the tomatoes and saute till they become pulpy. then add green chilies, chana masala, red chili powder, turmeric powder. mix well. add water or chana stock, cooked chana, pomegranate paste and boiled potatoes. add salt. simmer till the chana masala gravy thickens a bit.

  3. Jus tried ur aloo Chana masala..and it turned out to b yummmmm????????I always have a standard way of making Chana masala..as I saw ur recipe thought of giving it a try n whola…it’s awesome..I didn’t have dried pomegranate n so substituted with fresh ones n it worked out..tx so much for sharing the recipe..hearty wishes 4 the success of ur blog as always!!5 stars

    1. thanks radhika for this lovely feedback on aloo chana masala recipe. dried pomegranate gives a tang to the gravy. i am wondering how the fresh pomegranate worked. anyways thanks for sharing.

  4. I just tried this recipe, and had to communicate to you, how much I appreciate the recipe. The chole turned out fantastic, and it was my first try! I am certainly going to repeat the recipe and use it even when I am entertaining friends and family. Thank you for sharing the recipe, I am going to try few more recipes from your wonderful website! Keep up the good work. God bless!

  5. We are strictly no onion no garlic family….so we never enjoyed Chile bhature as it was something goes well with lots of onions and garlic…. But ur this this recipe was awwwsssssom….every one including my hubby ( who is strictly nonvegiterian) loved it……thank you very very much…….u r doing great job….I always feel that u write in such a different way and I love this…and ur moong dal halwa rocks in my family. Thanks on behalf of everyone……!!

    1. welcome richa. glad to know this. i just write spontaneously…. may be thats what you like in the writing. more than writing i love cooking and researching recipes. thanks for your sweet feedback.

      1. Thank you so much for responding me…I’m soooooo happy…….!! Wish u good luck….. May ur blog become the most successful with millions of readers….!!

  6. It is nice recipe. I wish to know the substitute for dry pomegranate seed so that I can taste the true taste of Punjabee aloo chole masala.

    1. sunil, you can substitute dry pomegranate seeds with 1 tsp amchur (dry mango powder) towards the end… add amchur when the chole is completely cooked. for 1 cup of dried chickpeas 1 tsp of amchur is enough. after adding amchur don’t boil chole for more than 5 minutes.

  7. Great recipe. I made that one time. Important thing with the chickpeas is, never consume the water drain from the soaked chickpeas. It is known in the south americans, but, Indians are not used to that process. A toxic component can be drained with water and some left over would be destroyed in pressure cooking.5 stars

    1. thanks muralidhara for this tip. i personally don’t use the water which is used for soaking chickpeas. i always make chole with fresh water.