Punjabi chole masala recipe | How to make Punjabi chole masala: Chole masala or chana masala is a famous North Indian curry. It goes well with Poori, Bhatura, roti, naan or rice.  Here is how to prepare the Punjabi chole masala.

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Punjabi chole masala recipe:

Ingredients:

For pressure cooking chole or chana:

  • Dried white Chickpeas- 1 cup (or) White Chickpeas( Garbanzo Beans, Kabuli chana or safed chole) -200 grams.
  • Water-2.5 to 3 cups.
  • Dried amla or Indian gooseberry- 1 or 3 and black tea bag-1 optional.
  • Salt-1/2 tsp or as required.

Chana masala gravy:

  • Medium sized onion-1.
  • Medium sized tomato-1.
  • Ginger garlic paste- 1/2 tsp.
  • Turmeric powder-1/4 tsp.
  • Red chili powder-1/2 tsp.
  • Garam masala powder-1/4 tsp was optional.
  • Amchur powder-3/4 to 1 tsp optional when you don’t have dry pomegranate seeds.
  • Green chilies slit-2 to 3.
  • Water- 1 to 1.25 cups.
  • Oil-1.5 to 2 tsp.
  • Salt- as required.
  • Spices for Punjabi chole masala:
  • Black cardamoms-2.
  • Cinnamon- 1 inch.
  • Black peppers- 3 to 4.
  • Cloves-2.
  • Medium sized Tej patta-1.
  • Carom seeds-1/4 tsp.
  • Cumin seeds-1 tsp.
  • Coriander seeds-1 tsp.
  • Fennel seeds-1 tsp.
  • Dry pomegranate seeds-1/2 tsp.
  • Kashmiri red chilis-1 to 2.

For garnish:

  • Coriander leaves- few chopped.
  • Ginger julienne-1/2 inch.
  • Medium sized onion-1.
  • Medium sized tomato-1.
  • Lime-1.

How to make Punjabi chole masala:

Soaking and pressure cooking chana:

Wash and soak 1 cup whole chole in water overnight.

Punjabi chole masala

To give a dark color to the chana dried amla can be added, or you can add one tea bag instead. Or you can just cook the chickpeas with salt and water.

Punjabi chole masala

In a pressure cooker add chole with 2 to 3 dried amla or tea bag. Taj tea bags works very well. Then pour 2.5 to 3 cups of water.

Punjabi chole masala

Add salt and stir well.

Punjabi chole masala

Pressure cook the chana for 12 to 15  mins until the chana becomes soften and cooked well.

Punjabi chole masala

Making chana masala powder:

In a pan take all the whole spices and on a low heat roast them.

Punjabi chole masala

Stir often and bake the spices till they become extra browned than the usual.

Punjabi chole masala

Let these roasted spices cool and grind well.

Punjabi chole masala

By now the chana will be cooked. You will see a darker brown shade in the chickpeas. Now remove the amla or tea bags from it.

Punjabi chole masala

Making Punjabi chana masala gravy:

Heat 1.5 to 2 tsp oil in a pan and add ginger garlic paste.

Punjabi chole masala

Then add finely chopped one medium sized onion and saute until it becomes light brown and then add one medium sized finely chopped tomato. Saute the tomatoes until they dissolve and the oil starts to leave the sides of the masala.

Punjabi chole masala

Then include the powdered spices that we made, also add red chili and turmeric powder with it.

Punjabi chole masala

Stir well and then add 2 to 3 slit green chilies to it.

Punjabi chole masalaPunjabi chole masala

Next, add the cooked and drained chole to it.

Punjabi chole masala

Stir well and then add salt as required.

Punjabi chole masala

Add about 1 to 1.25 cups of the reserved stock or water and stir well.

Punjabi chole masala

Finally, cook it on a low to medium flame with or without a lid, The gravy will thicken and reduce. Mash some chana that helps to thicken the gravy.

Punjabi chole masala

In case you forgot to add the dry pomegranate seeds before, Then you need to add amchur powder now as required or 1 tsp. The chana masala is ready to be completed now.

Punjabi chole masalaPunjabi chole masala

It goes well with Poori, Bhatura, roti, naan or rice.

Punjabi chole masala

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Thanks for learning Punjabi chole masala recipe.