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

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chole recipe or chana masala recipe with step by step photos – this is one easy and yet lip smacking punjabi chole masala recipe which taste awesome. this is one of the most tried and tested delicious chole recipe on the blog. it has been tried not only by me innumerable times, but also by many readers.

although, there are many variations of making chole recipe: 

but i liked this punjabi chana masala recipe the most. it tastes like the punjabi chole masala you get in the streets of delhi and punjab. the chole recipe has been adapted from anita’s blog. over a period of six years years from the time i adapted this recipe, i made some changes in proportions as well as ingredients. after so many changes, here is a recipe which gives a good balance of spiciness, taste and flavor. so i decided to update this in the post too.

the original chole recipe on this blog was published on aug 20 2009. its 8 years now and i have now updated the recipe with the variations and with step by step pics. however, keeping the old pic of the spices i took with mobile when i started the blog in 2009, just as a memoir.

to get an authentic taste in the punjabi chana masala, i use dried amla (dried indian gooseberry) and dry pomegranate seeds. the dried amla gives a dark color to the chole, along with a light tang. the pomegranate seeds give a sour taste. now i know that these two ingredients are not easily available everywhere in india as well as in the world. so as a substitute, when i did not get these, two ingredients, i would add dry mango powder (amchur powder) towards the end. in the absence of amchur powder, you can also squeeze some lime juice towards the end.

if you are not fussy about the dark color, then just plainly cook the chickpeas in water with some salt. a pinch of baking soda added while cooking, makes the chickpeas light and soft. i usually do not add baking soda. what contributes to the flavors and aroma of the chole is the freshly ground chole masala. the spices are roasted till they get extra browned and are later ground. this chole masala is then blended with sauted onion-ginger-tomato mixture. this makes the chole more flavorsome.

chole bhature is mine and the family’s favorite dish. when living in delhi and gurgaon, we would get awesome chole bhature in many places. since i do not live in these places any more, i make this recipe often which tastes exactly like the street side chole, minus the heat. since we don’t prefer too spicy food. but you can increase the quantity of red chili powder and garam masala powder to get the extra spice and heat.

serve this delicious punjabi chole masala with tandoori rotis or phulka or kulcha or bhaturas or poori or naan, along with sliced onions and lime. this chana masala gravy also tastes good with plain rice or jeera rice.

if you are looking for more punjabi recipes then do check:

chana masala or chole recipe below:

4.82 from 77 votes
chole recipe | chana masala recipe | punjabi chole masala recipe
prep time
9 hrs
cook time
45 mins
total time
9 hrs 45 mins
 

chole masala or chana masala recipe - chole is a popular north indian curry. chole goes well with poori, bhatura, roti, naan or rice.

course: main course
cuisine: north indian
servings: 5
author: dassana amit
ingredients (1 cup = 250 ml)
for pressure cooking chole or chana:
  • 1 cup dried white chickpeas OR 200 grams white chickpeas (garbanzo beans, kabuli chana or safed chole)
  • 2.5 to 3 cups water for pressure cooking the chickpeas
  • 2 to 3 dried amla OR indian gooseberry or 1 black tea bag, optional
  • ½ teaspoon salt or add as required
ingredients for chana masala gravy:
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 2 to 3 small garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle or ½ tsp ginger-garlic paste
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon garam masala powder optional
  • ¾ to 1 teaspoon amchur powder (dry mango powder), optional and only to be added when you do not have dry pomegranate seeds
  • 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 tablespoon oil
  • salt as required
spices for punjabi chana masala:
  • 2 black cardamoms (elaichi)
  • 1 inch cinnamon (dalchini)
  • 3 to 4 black peppers (sabut kali mirch)
  • 2 cloves (lavang)
  • 1 medium sized tej patta (indian bay leaf) or 2 small tej patta
  • ¼ teaspoon carom seeds (ajwain)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon coriander seeds (dhania)
  • 1 teaspoon fennel seeds (saunf)
  • ½ teaspoon dry pomegranate seeds (anardana)
  • 1 to 2 kashmiri dry red chilies (sookhi kashmiri lal mirch)
for garnishing chana masala:
  • some chopped coriander leaves (dhania patta)
  • ½ inch ginger (adrak) julienne
  • 1 medium onion sliced or chopped
  • 1 medium tomato sliced or chopped
  • 1 lime (nimbu) sliced or quartered
how to make recipe
soaking and cooking chole or chana
  1. 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.
  2. to give a dark color to the chana, traditionally dried amla (indian gooseberries) are added. these also give a faint sourness to the stock. if you do not have dried amla, then add 1 black tea bag.
  3. in a pressure cooker add the chole along with the 3 to 4 dried amla pieces or a tea bag. taj tea bags work very well. then add water
  4. season with salt and pressure cook the chana for 12 to 15 whistles. the chana should be cooked well an softened. the chole should be soft when you mash it with a spoon. the chana should not give you a bite when you eat it.

roasting spices for making chole masala
  1. In a pan, take all the whole spices for the chole masala mentioned above and on a low heat begin to roast them.
  2. 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.
  3. let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

  4. by now the chana will be cooked. you will see a darker brown shade in the safed (white chana). remove the amla pieces which would have softened by now or the tea bag from the stock.
making punjabi chana masala gravy:
  1. heat oil in a pan or kadai. add ginger-garlic paste and saute till their raw aroma goes away.

  2. then add chopped onions and saute till the onions turn translucent or light brown.
  3. add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala.
  4. then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder & garam masala powder (optional).
  5. stir the dry masala and then add slit green chilies
  6. add the cooked chole. stir well.
  7. add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also add water instead.

  8. stir and cover the chana.
  9. simmer chole masala on a low to medium flame. you can also cook without the lid. 

  10. the chole masala gravy will thicken and reduce. mash a few chana. this will help thicken the chana masala gravy. 

  11. simmer till you get the consistency you prefer. the chana masala consistency is not thin, but medium consistency or dry.

  12. in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. stir the gravy well.
  13. garnish chole masala with coriander leaves & ginger julienne.
  14. serve the punjabi chole recipe with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. 

  15. this chana masala gravy also tastes good with steamed rice or jeera rice.

recipe notes

tips for making punjabi chana masala recipe:

  1. if you don't have amchur or dried pomegranate seeds then add lime or lemon juice toward the end.
  2. you can also use canned chickpeas and add them once the tomatoes are sauteed.

if cooking chole in the pan or pot then:

  1. you have to take enough water in the pot while cooking the chole. it takes a lot of time though. for 1.5 to 2 cups of soaked & drained chole, you can take about 5-6 cups of water.
  2. adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chana become really soft when cooked.
  3. you can add about 1 tsp of salt. a little less salt is also alright. i usually add less salt.
  4. cover the pot and cook the chana. if the water starts to become frothy, then remove the lid and cook chana for some minutes. remove the scum if there is any while cooking the chana.


step by step punjabi chole or chana masala recipe:

soaking and pressure cooking chana:

1. wash and soak 1 cup chole (chickpeas) in enough water overnight. add enough amount of water as the chickpeas increase in size after soaking it. rinse the soaked chickpeas in water. pic of rinsed & soaked chickpeas.

2. to give a dark color to the chana, traditionally dried amla (indian gooseberries) are added. these also give a faint sourness to the stock. if you do not have dried amla, then add 1 black tea bag. you can also just cook the chickpeas with salt and water.

3. in a pressure cooker add the chole along with the 2 to 3 dried amla pieces or a tea bag. taj tea bags work very well. then pour 2.5 to 3 cups water.

4. season with ½ tsp salt. stir very well.

5. pressure cook the chana for 12 to 15 whistles. the chana should be cooked well an softened. the chole should be soft when you mash it with a spoon. the chana should not give you a bite when you eat it. if you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. depending on the quality of chana, it can take less or more time.

making chana masala powder:

6. meanwhile, in a pan, take all the whole spices for the chole masala and on a low heat begin to roast them. the spices used for masala are following:

  • 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

7. 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.

8. the extra browned & roasted chana masala spices below.

9. let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

10. by now the chana is cooked. pic below. you will see a darker brown shade in the safed (white chana) or chickpeas. remove the amla pieces which would have softened by now or the tea bag from the stock.

making chana masala gravy:

11. heat 1.5 to 2 tbsp oil in a pan or kadai. add ½ tsp ginger-garlic paste and saute till their raw aroma goes away.

12. then add 1 medium sized finely chopped onion and saute till the onions turn translucent or light brown.

13. add 1 medium sized finely chopped tomato.

14. saute the tomatoes till they soften and the oil starts to leave the sides of the masala.

15. then add the powdered spices that we made, along with ½ tsp red chili powder and ¼ tsp turmeric powder.

16. stir well. then add 2 to 3 slit green chilies to the onion-ginger-tomato mixture.

17. add the cooked & drained chole. reserve the stock.

18. stir well.

19. season with salt as per requirement. stir. keep the addition of salt in check as salt is also there in the stock.

20. add about 1 to 1.25 cups of the reserved stock or water. stir well.

21. cover the chole masala and simmer on a low to medium flame. you can also cook chole without the lid. the chole masala gravy will thicken and reduce. mash a few chana. this will help thicken the chana masala gravy. you can keep the consistency you prefer. at home we prefer the chole with a bit of gravy.

22. in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. about 1 tsp amchur powder is enough. however, you can add less or more of it as per your taste. stir chana masala gravy very well.

23. the chana masala ready to be served.

24. garnish chana masala with chopped onions and coriander leaves. serve the punjabi chole recipe with kulcha or bhaturas or aloo bhatura or poori or naan or roti, along with sliced onions and lime. chole also tastes good with plain rice or jeera rice.




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This post was last modified on May 26, 2018, 12:35 pm

    Categories Curry RecipesDinner RecipesIndian Breakfast RecipesNorth Indian RecipesPopular Indian RecipesPunjabi RecipesVegan Recipes

View Comments (439)

  • Nisha Ji whenever I follow your recepie the food goes just awesome... I tried this chole recepie and it was awesome..

  • This is an excellent recipe! Just what I have been looking for!
    Esp good served with a little bit of tamarind sauce and chopped onions on top.

    Might I ask--I'm an American with a love of Indian food, but I have yet to find a good English language cookbook to use. They skip any of the ingredients that take a little effort to find here, and use tiny amounts of spices, don't roast or fry them, etc. Do you have any suggestions for a good cookbook? ...Maybe you will publish one?!

    • thanks hope. most american based indian authors' cookbooks have these tweakings. thats why i never buy any american indian author cookbooks. i would suggest jiggs kalra's books. they recipes are good and you can easily scale them down to serving of 3 to 4. hopefully lets see if i can publish a cook book :-)

  • Dasanaji, ..... Regarding, writing a 'paper' cook book, ..... before you go through the motions and procedures of writing a paper cook book, .... maybe you could easily write an E-book with all your ..... or most of your virtual recipes, with a select amount of the photographs, and make a quantum leap forward.

    I understand your husband is in the IT business, so the file making and the systems analysis and E-book making can be done in a jiffy.

    Just a thought - that I thought could be of help.

    • gary ji, we are looking into writing an ebook. so will publish the ebook in some months. thanks for the suggestion. my husband's IT knowleldge does help at times :-)

  • I wrote a post that appears to have disappeared .... I tried your excellent recipe, but I was plumb out of Kabuli chana, (chick peas), so I used Cowpeas, / Red Chori / Vigna unguiculata - Wikipedia ... instead. It has a little firmness, (bite) even after 12 minutes in the presuure cooker, but we liked it. We used some potato flakes to thicken up the gravy. By the way, Cowpeas are recognized by the UN Food and Argi. org (FAO) as the most protien rich bean in the world. No kidding.

    To Hope (-ful ?) the American, who posted below ..... until Ms. Dasana can get around to writing her 'paper' cook book ..... isn't it a miracle, that we can still use her 'virtual' cook book ? :->)
    Continued good wishes and Joy and happiness.

    • i just replied to your earlier comment, gary ji. even i use cowpeas for making usal and sometimes make it in the punjabi way. paper cook book is a big task. i touted with the idea a few years ago and gave up. there are too many things involved. but as i mentioned in my previous comment, i will be making an ebook. i so much agree on the "virtual cook book" part. thanks for that :-)

  • Thank you for this tasty recipe! I am beginning to learn how to cook Indian foods and the clear details & pictures are EXTREMELY helpful!

    • pleased to know this isabel thankyou so much for your kind and encouraging words glad our blog could help you :)

  • Hi ...i started cooking recently and am setting up my kitchen. Could you please let me know which mixer is best in the market to buy for a small family ??
    Also which material is best for cooking ?? Non stick, ceramic or any other? ? I heard non stick is not safe so a little doubtful what to buy for my kitchen.

    Thanks
    Pradeepti

    • i use preethi mixer grinder (blue leaf) and it is good for a family of 3 to 4. best is to use steel. even iron, brass and copper is good, but additional care needs to be taken. you can also buy clay or earthen pots. they are also good. non stick has to be used carefully. use it only for low to medium flame cooking. high flame removes the non stick coating. also do not use sharp spoons on non stick pans. use wooden or silicon spatulas or spoons.

  • Ur recipes r always awesome and it turns out delicious again to mention dat ur a born genius cook I follow ur recipes for everything I want to try even I tried your bhindi fry nd masala recipe it was finger licking good ur recipes never fail and it's easy to understand your step wise photos with illustrations atlast chole recipe is one of my favorite

  • These turned out to be yummiest as expected. My sis told me that I religiously follow ur website to which I replied YES! Thanks a bunch :-)
    A small request - plz post a recipe for green moong dal bhajiyas. Thanks :-)

  • I liked this recipe very much....the tips were awesome. ..to boil the chhole with tea bags...i loved it....

  • I like ur recipes , thanku very much , i would like to make same way punjabi chhole lets c once again thanku keep it up.

    • surely try jai thank you and you are welcome. do let us know how the punjabi chole was?

  • Hey I always look for your blog when I want to cook something new. I have tried so many of your dishes and they are always so properly explained and taste awesome. Tried this too and for a minute I thought that I have ordered this from a restaurant. That's how amazing it turned put to be. Thanks for sharing such amazing recipes with us :)

  • Hello,
    what do you think about MDH Chana masala mix?
    I cannot get all the spices for this recepies in my local
    store.
    Will it go well when I use ready to use blends?

    Regards

  • Never do your recipes ever fail to be super easy to follow and turn out wonderful. Be it Bhindi rice, surati dal, mushroom curry, baingan bharta just to name a few. Thank you so much for making cooking fun ..

    • pleased to know this sheetal, thank you for your positive and encouraging feedback. you are welcome.

    • thanks for your kind wishes jaya and also thanks for the feedback on both chole and bhature recipes.

    • just add some mashed potatoes. the potatoes will absorb the sourness and balance the flavors in the gravy. moreover they will also thicken the gravy. another alternative is to take some chickpeas from the gravy and grind or blend them with little water to a smooth paste. 1/4 cup of chickpeas will be fine. then add this to the gravy and simmer.

    • don't use anardana goli. its usually sweet. plus there are some more spices in it apart from anardana. just skip anardana. instead you can add lemon juice toward the end or amchur powder.

  • Hi Dassana,
    I have really struggled with this dish. So I'll share my learnings. The first time I tried it was about a year back and I used canned chick peas. The problem was that I used only 1 can but otherwise followed your recipe to its bitter conclusion. The dish was stronger tasting than a day out with Arnold Schwarzenegger. Determined to crack the case I tried again after a few months but instead used 2 cans of chick peas...the result was much better. It was more like a day out with Cindy Crawford but still not a 100%..these days Katy Perrry is required.
    I can now happily report that Katy has visited. The modification I made was to use only 1/4 teaspoon of sauf instead of the recommended 1 teaspoon. It's probably a matter of personal taste but Katy is a lot more fun.
    Best regards as always, Rohit.

    • after a long time rohit, seeing your comment. as always you do have a great sense of humor. i do not know how many grams of chickpeas are there in 1 can. but i presume the quantity of masala became too much for the amount of canned chickpeas. like you say saunf is a matter of personal taste. i know of folks who add very less saunf in any recipe as they feel its taste is too dominating.

      • One can of chick peas is 400g, drained weight being 240g. I think dried peas one cup is ok but if tinned then 2 cans are needed.

        • thanks for the info rohit. could be 2 cans are required. one cup of dried chickpeas is about 200 grams. after cooking, they increase to 3 to 3.5 cups. though i have never measured the weight of cooked chickpeas.

  • Hi Madam , can we increase daniya seed like 2 or 3 spoon for the masala . Will it alter the taste .can you clarify. Thank you. Rathy.

  • awesome recipe...came out really well.... :) the sour taste given by amchur powder and lemon was extraordinary

    • thank you sanjai for the positive review on chole masala. both amchur powder and lemon juice gives a nice tangy taste.

  • Your recipe was a big success. Thanks so much for sharing it. I made a half tray of chhole for a potluck party last night and I had NEVER made this dish previously. The step by step directions were a big help. The taste was phenomenal. Any reason to avoid amchur to increase tartness after using anardana?

    • thanks a lot niranjan. glad to know. anardana is also sour and so is amchur. if both are used together, the sourness is felt distinctly and strongly in the recipe. thats why its better to use one of them.

  • i made this chhole recipe and it turned out great! I did not have tea bags, neither amla, hence i used a combination of some tamarind, kokum (amsul) and amchur powder! Smacznego!!!!

  • Hello Dassana.

    I've tried this and several other recipes shared by you. They've all turned out to be very delicious. I am especially grateful for your Udipi sambhar recipe. I couldn't find it anywhere else even after searching so much.

    I really appreciate the way you share every step in so much detail, publishing as many photos as possible. I also like the options you give for healthier versions of all recipes.

    Thanks a lot :)

    • Welcome Jyotika. Glad to know that you like the recipes and its presentation style. Thanks for this motivating feedback.

    • Dipti, its little tricky. you have to use method of andaaz or approximation while adding spices.

  • Awesome tongue licking recipe. All your recipes are so perfect. Made the Chole with Instant Bhatura from your site as well !!

    • Thanks Dhana. Glad to know that you liked the chole masala recipe. Combo of chole with bhatura is too good !!!

  • Do u changed the recipe?I remember when I previously visits u r blog there is only ginger,and no fennel,more quantity of corrinder seeds

  • Man! I am a fan of yours! Your recipes are soo good. Recently, I tried with your veg cutlet recipe and my husband really liked it. Then today, this chole, he was all praises. :P. And all thanks to your recipes. Frankly, I don't like to cook, but your recipes give me that motivation and they do turn out to be good. Here, I have mentioned just two, but I have tried so many recipes of yours post marriage. Thank you so much! :)
    P.S.: Your wife is/will be so lucky to have you :P

    • Thanks Akanksha for your kind words. Glad to know this. Thanks for sharing you positive feedback on recipes. Happy cooking.

  • Thanks a lot for this recipe dear.
    It was a big hit, and I m so happy that I didn't use Bazaar ka Chhola Masala.
    I'll recommend it to everyone else too.

  • Thank yoou for being so awesome, as always :) do i have to soak the chole overnight? Is there a quicker way?

    • welcome suhani. yes soak the chole overnight or soak them in hot water for 2 to 3 hours.

  • Hey dassana. Your recipe is as close as it can get to amritsari chole. I am from amritsar and my husband is from andhra. We live out of india and i always tell him when we visit amritsar i will take to all the awesome food joints there. I made your chana recipe and it tastes exactly like what we get in amritsar. My husband had a taste of amritsari chole without visiting the place. You made me miss my hometown even more. Thanks so much for this awesome recipe.

    • Welcome Geetanjali. Glad to know that the recipe helped you in recreating the taste of authentic amritsari chole.

  • I've looked for hours as different recipes for Chana Masala and like the looks of yours the most. Your recipe is definitely the most transparent.

    I usually don't alter recipes without trying them first, but am going to go out on a limb and make the following changes:
    -omit or reduce Fennel seed (it's wayyyyy too strong for my palate)
    -1/2 cup desi yogurt
    -1/2 tsp hing
    -dried fenugreek leaves

    I will also be cooking my pre-soaked chickpeas in a rice cooker.

    Anyways, I can't wait to make this. Thanks for posting the recipe!

    • thanks a lot bryan. you can reduce fennel.the preference for fennel varies from person to person. i also know people who do not even like fennel seeds 🙂
      1/2 cup yogurt will add some sourness to the curry. so i would suggest to use about 1/4th cup. hing and fenugreek leaves are fine to use.

  • Hi...

    I want to make a big batch of the masala... help me out with qty... as each time roasting and grinding especially on weekdays becomes not possible....

    Plssss help out

    • uttara, i am afraid increasing the ingredients proportionately can make the masala taste go awry. since i always add recipes which are tried and tested, i cannot give the proportions as a big batch of chana masala powder from this recipe has not been tried by me. when making any kind of masala, the spices have to be in the correct amount. even if one spice is in less or more quantity, it can ruin the flavor of the entire masala.

  • Hey! I have made the recipe exactly as written and it came out really great. My family loved the taste and am grateful to you for sharing this recipe :D

  • Madam j just went through comments of people,n you not only say thanks but help individually,this is out of world,please give hind name of masala like fennel,snuff ETC. One thing I m searching samosa I had eaten in child hood in Bengali sweet shop now closed,the feeling was of only patato cut in very small size but it were not boiled aloo,some black masala was ,very small size of SAMOSA, .well u r researcher ,IF U HAVE ANY VERSION PLEASE GUIDE.I HAD TO STAY AWAY FOR MONTHS SO STARTED TALKING INTEREST N TRY WHEN REACH WITH FAMILY...RAJIV

    • Thanks Rajiv. Fennel seeds is Saunf in Hindi. If I come across this version then I will try to add the recipe. I make it a point to reply to every comment so that it helps the readers.

  • Dear Dassana,
    I absolutely love your website and this particular recipe! Now I'm in a situation where I need to make it for a hundred people... do you have some tips regarding proportions (mostly spices)? Like do I really need to put 40 black cardamoms and 40 green chilies?
    Thanks for your amazing work! Regards from France, Camille.

    • thanks camille. when making any curry or gravy dish, the ingredients have to be added in approximation or eye balling them or intuition. so you won't need to add 40 cardamoms and 40 green chilies. 20 will be fine of each. just feel and intuitively add the ingredients while making the recipe and you won't go wrong. for this recipe you don't need to double or triple exactly all the ingredients. it will create unbalanced flavor and taste. so add the spices and spice powders accordingly. only increase the amount of chickpea, water, onion and tomatoes.

  • Hi Dassana, just wanted to say thank you for the amazing recipes. I have used your Bhature recipe time and again, each time it turns out perfect. It really simplifies making it. Could not leave this comment there, because the thread wasn't showing up for some reason. I too live abroad and although I have an arsenal of spices I don't have black tea :) we just aren't tea drinkers. The amla and pomegranate seeds are going to be impossible to find. Do you have a third alternative? Or is it ok to just go without? Thanks once again, love from China.

    • thank you eshaa and nice to know. for the chole, just skip everything. sometimes its not possible to get all the ingredients where one lives. i hope the punjabi chana masala recipe comes very well for you.

  • what a simply lipsmacking gravy of chickpeas!
    I cannot imagine anyone not liking this.....
    HATS OFF TO YOU,MA'AM!

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