Punjabi Chole (Chana Masala)

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • For tadka:
  • 2 cups - chole (soaked overnight in salty warm water )
  • 2 - tomatoes (chopped)
  • 1 cup - tomato puree or paste
  • 3 - medium onions (finely chopped)
  • 2 cloves - minced garlic (optional)
  • 1 tbsp - ginger paste
  • 2 - green chillies chopped
  • Salt to taste
  • 1/4 tsp - turmeric powder
  • 1.5 tsp - red chilli powder
  • 1 tsp - coriander powder
  • 4 tsp - vegetable oil
  • 1/4 tsp - garam masala powder
  • 3 tsp - chana masala powder
  • 1/4 tsp - cumin seeds
  • For garnishing:
  • Coriander leaves
  • 2 - small onions
  • 1 - tomato (sliced in rings)

How to Make Punjabi Chole (Chana Masala)

  • Boil chole in pressure cooker till soft.
  • On medium low heat, heat the pan first and add oil. Add cumin seeds.
  • When cumin splutters, add minced garlic and ginger paste.
  • Add chopped onions, a pinch of salt and fry till they turn brown.
  • Add coriander powder and fry for some time till it becomes light brown.
  • Add turmeric powder, chilli powder and salt to taste.
  • Add garam masala, chana masala and again fry for some time.
  • Add pureed tomatoes and fry till the oil leaves from the sides.
  • Add chopped green chillies.
  • Remove the tea bags and add chole into the pan without water and stir.
  • Add the water that was left in pressure cooker after boiling chole.
  • Cook the chole with gravy for 8-12 mins till gravy dries (chole and masala should not burn).
  • Garnish with coriander leaves, onions and tomato.
  • Serve with puris or parathas or chapattis or rice.

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