Chole Recipe | How to make Chole | Punjabi Chole masala
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4.9 from 19 votes

Chole Recipe (How to make Punjabi Chole Masala) Chana Masala

Chole masala recipe or chana masala recipe - This is popular punjabi chole recipe made with white chickpeas, onion, tomato and spices
Course Main Course
Cuisine Indian, Punjabi
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings 3 Servings
Calories 365kcal
Author Kanan

Ingredients

To dry roast and grind into powder :

  • 2 Bay leaves
  • 2 Black cardamom
  • 4-5 Cloves
  • ½ inch Cinnamon stick
  • ½ teaspoon Black peppercorns

To grind into paste :

  • 1 medium or 1 cup Onion roughly chopped
  • 2 small or 1 cup Tomato roughly chopped
  • 1 Green chili
  • ½ inch Ginger chopped
  • 2 cloves Garlic sliced

For chole masala recipe :

  • 1 cup Dried white chickpeas (Chole or kabuli chana or safed chana)
  • 2-3 tablespoons Oil
  • ½ teaspoon Cumin seeds
  • Salt to taste
  • 2 teaspoons Red chili powder
  • 1 teaspoon Coriander powder
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Anardana powder (dried pomegranate seeds powder)
  • 2 ¼ cups Water
  • ½ teaspoon Amchur powder (dried mango powder)
  • 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions

Preparation:

  • Wash and soak the chana in water for 8 hours of overnight. Then drain the soaking water. 
  • To make fresh spice powder, dry roast all the whole spices in a small pan on medium low heat for 2 minutes.
  • Once cooled completely, make fine powder using spice grinder.
  • take onion, tomato, ginger, garlic and green chili into grinder jar and make smooth paste. Keep it aside.

Making chole recipe:

  • Heat the oil in a pan on medium heat and add cumin seeds.
  • Once they sizzle add prepared onion-tomato puree along with little salt and cook till it becomes thick paste and leaves the sides of the pan.
  • Add remaining salt, red chili powder, turmeric powder, coriander powder, anardana powder and prepared spice powder. Mix well and cook till oil starts to ooze out.
  • Add soaked chickpeas and water, mix.
  • Cover the pressure cooker with lid. Put the weight on. Let it cook for 20-25 minutes on medium heat.
  • Once pressure releases naturally, open the lid.
  • Check the gravy consistency. If gravy is thin and watery, then let it simmer for few minutes. If it gravy is too thick. add some more water and simmer for 2-3 minutes.
  • Add amchur powder and mix.
  • Lastly garnish with chopped cilantro.

Nutrition

Serving: 359g | Calories: 365kcal | Carbohydrates: 49.3g | Protein: 14.4g | Fat: 13.7g | Saturated Fat: 1.7g | Sodium: 433mg | Potassium: 860mg | Fiber: 14.1g | Sugar: 10.5g | Vitamin A: 1100IU | Vitamin C: 21.5mg | Calcium: 110mg | Iron: 5.2mg
*Nutrition information is a rough estimate for 1 serving
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