Chole (Punjabi Chana Masala)

Chole is also known as Punjabi Chole Masala or Chana Masala recipe. Chole or Kabuli Chana (Chickpeas) is prepared with wide range of spices along with onion and tomatoes to get restaurant style flavour. This spicy curry is basically from Punjabi cuisine. This recipe goes well with Bhatura, naan, rice or any Indian Chaat along with onion rings, lemon slice and pickles.

In India Chole bhature, Chole kulche, chole chawal or Chole puri are everyone’s favourite dish. Even in chaat we like chole in aloo tikki, cheela or samosa chaat. Chole is an important dish of North Indian wedding or party and of course most ordered dish in restaurant or street food.

So today I am sharing this easy recipe which is incomplete without chana masala powder. You can prepare this masala at home or buy from any store. I have already shared this recipe in Chana masala Powder post. This masala is a perfect blend of spices like cardamom, clove, cinnamon, black pepper and pomegranate seeds (Anardana powder). This masala gives an aromatic flavor to chole just like restaurant dish.

Course: Main course
Cuisine: Punjabi
Prep Time: 8 hours
Cook Time: 35-40 minutes
Servings: 4

Ingredients:

2 Cup Kabuli Chana
1 Medium Sized Onion (Finely chopped)
2 Medium Sized Tomato (Finely chopped)
2-3 Green Chilies
1 Inch Piece of Ginger
1 Teaspoon Jeera (Cumin Seeds)
1 Pinch Asafoetida (Heeng)
1 Teaspoon Turmeric Powder (Haldi)
2 Laung (Cloves)
2 Inch Dalchini (Cinnamon Stick)
1 Badi Elaichi (Black Cardamom)
3-4 Kali Mirch (Black Pepper)
1 Tej Patta (Bay Leaf)
1 Teaspoon Red Chilli Powder
1 Teaspoons Chana Masala
1/2 Teaspoon Garam Masala
1/2 Teaspoon Amchur (Dry Mango Powder)
Salt as per Taste
2 Tablespoon Oil

Instructions:

Wash and rinse Kabuli chana (Chickpeas) under running cold water. Soak them in enough water for 8 hours or overnight. After soaking they will double up in size. Drain the soaking water.
In a pressure cooker add the soaked chana, enough water, bay leaves, cardamom, cinnamon stick, cloves, pepper, ½ tsp turmeric powder and some salt.

Pressure cook at high flame till you get 1 whistle. After that lower the flame to low and let the chana cook for another 10-15 minutes. Switch off flame and let the pressure comes down naturally. Then open the cooker and check the chana. You should be able to mash them easily with your spoon. If not, close the cooker and cook for 2 more whistles.
In a pan heat oil, add cumin and heeng. When cumin splutters add chopped onion. Fry till they become translucent or raw smell goes away.

Chop ginger and green chillies and add in pan. Mix Well.
Add chopped tomatoes, remaining turmeric powder, red chilli powder and chana masala.

Fry the tomatoes till they soften and the oil starts to leave the sides of the masala. Stir in between occasionally. If you want, you can use tomato puree.
Add cooked chana, stir till all the chana are mixed with spices, around 2 minutes. Do not throw away the water, add with chana. Mash few chana with backside of a large spoon.

Add garam masala and amchoor powder and mix properly. Cover the pan and cook until curry become thick for 5 minutes on low-medium flame.
Chole is ready to serve. Garnish with onion rings, ginger julienne and chopped coriander and serve with bhature, rice or roti.

Tips:

• If you want dark color, add 1 or 2 tea bag at the time of boiling.
• If chana is taking too much time to cook completely, add a pinch of baking soda at the time of boiling or when they are soaking.
• For more aroma and flavor add freshly ground chana masala powder.
• You can add kasuri methi to give a nice aroma.
• You can blend the onion, tomato masala in a blender for a smooth gravy.

Try other chana recipes :

Amritsari Chole        Pindi Chole