Chole Masala – Punjabi Chole Masala – Restaurant Style Chole Masala – Kabuli Chana Masala

    chole masala recipe

    Chole Masala – Punjabi Chole Masala – Restaurant Style Chole Masala – Kabuli Chana Masala

    Punjabi chole is a lip smacking and easy chana recipe prepared with white gram and spiced up with desi spices making it perfect for any meals. This delicious and protein enriched chana curry is cooked in tomato-ginger gravy. This chole masala recipe is really easy to make with minimum ingredients.

    Punjabi chole masala yields one of the most sumptuous gravy that goes well with any Indian bread like chapatti, parantha, bhature, naan or poori. In fact you combine them will plain rice or jeera rice for a one pot meal. There are numerous ways to make chole masala and this is one that recipe which will help you make perfect chana masalas at home. So, here’s a simple and amazing recipe of Punjabi chole masala for you all with step-by-step instructions and pictures. Enjoy!

    Directions

    Getting ready:

    Wash them thoroughly and soak for 8 to 10 hours in water or soak them overnight. Drain out the excess water and wash them again with water.

    chana masala recipe

    Chop the tomatoes to make paste and also chop coriander leaves, green chilies and ginger. Peel the potato.

    chana masala recipeMaking:

    Pressure cook the soaked chana with 1.5 cups of water. The level of water should be more than chanas. Also add 1 tsp salt to it, followed by less than ½ tsp baking soda. Baking soda helps cook the chanas quickly and also it enhances the flavor. Place 2 tea bag along with the chanas while simmering them. This gives good color and taste to the chanas as well.

    chole masala recipe

    Place the peeled potato to the pressure cooker as well. Close with lid and pressure cook the chanas until it whistles once. After 1 whistle, reduce the flame and let the chanas simmer for 6 to 7 more minutes. We have cooked the chanas for 7 minutes on low flame and they are now ready. Let the steam escape on its own from the pressure cooker.

    chole masala recipe

    Now for making the masala for these chanas, heat 2 to 3 tbsp in wok or pan. When the oil is right hot, add 1 tsp coarsely ground cumin seeds, 1 tsp dry pomegranate seeds, 1 tsp dry fenugreek leaves. Keep the flame low else the spices can burn. Then add ½ tsp ginger paste, ½ tsp green chilly paste and sauté the masala for a while. To it then add 1 tsp coriander powder, 2 green chilies (slit vertically).

    chole masala recipe

    Then add ½ inch thinly sliced ginger, followed by tomato paste. Now sauté the masala until oil starts leaving its edges. Add ¼ tsp red chilly powder to the masala. When the oil starts leaving the sides of the masala, add ½ tsp salt to it and keep sautéing.

    chana masala recipe

    Check the chanas now, if cooked through. Then remove the tea bags from the pressure cooker. Masala is now done and ready. You can smell the aroma from the masala.chana masala recipe

    Now mix boiled chanas to the masala and ¼ tsp garam masala, followed by some green coriander. Mix everything really well.

    chana masala recipe

    Take out the boiled potato from the pressure cooker and then chop it. Dice the potato into 7 to 8 chunks and add them to the chanas. Cover and let the chole simmer for 3 to 4 minutes on low flame.

    chana masala recipe

    Chole are ready to serve, turn off the flame and transfer them to a serving bowl.

    chana masala recipeServing:

    Lip smacking and mouth drooling chole are ready to serve. Garnish with some coriander sprigs. Serve these tempting chole with poori, bhatura, naan, chapatti, or rice. They taste delicious with any of these Indian breads. Infact you can serve these tempting chole masala with plain rice or jeera rice as well.chana masala recipeSuggestions:

    • You can also add paneer chunks to the chanas. Take 100 grams paneer and chop them in small chunks. Roast these chunks a little and add them to the chole to enhance the flavor.
    • If you are using readymade chole masala then avoid adding dry pomegranate seeds and garam masala separately as these spices are already available in such masala.
    • Instead of tea bags, tie up 1 to 1.5 tsp tealeaves in a muslin cloth and place them in the pressure cooker. You can also add dried amlas tied up in a cloth to the pressure cooker instead of using tea bags. This also gives chanas a good color.
    Punjabi Chole Masala - Restaurant Style Chole Masala chole masala recipe
    Author: 
    Recipe type: Main course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Kabuli chana – 1 cup (200 grams) (soaked)
    • Tomatoes -4 (300 grams)
    • Green chilly – 2
    • Ginger baton – 1 inch
    • Potato – 1
    • Oil – 2 to 3 tbsp
    • Green coriander – 2 to 3 tbsp
    • Tea bag – 2
    • Salt – 1.5 tsp or to taste
    • Baking soda – less than ½ tsp
    • Cumin seeds – 1 tsp (coarsely grind)
    • Dry pomegranate seeds – 1 tsp
    • Dry fenugreek leaves – 1 tsp
    • Coriander powder – 1 tsp
    • Ginger paste – ½ paste
    • Green chilly paste – ½ paste
    • Red chilly – ¼ tsp
    • Garam masala – ¼ tsp
    Instructions
    1. Wash them thoroughly and soak for 8 to 10 hours in water or soak them overnight. Drain out the excess water and wash them again with water.
    2. Chop the tomatoes to make paste and also chop coriander leaves, green chilies and ginger. Peel the potato.
    3. Pressure cook the soaked chana with 1.5 cups of water. The level of water should be more than chanas. Also add 1 tsp salt to it, followed by less than ½ tsp baking soda. Baking soda helps cook the chanas quickly and also it enhances the flavor. Place 2 tea bag along with the chanas while simmering them. This gives good color and taste to the chanas as well.
    4. Place the boiled potato to the pressure cooker as well. Close with lid and pressure cook the chanas until it whistles once. After 1 whistle, reduce the flame and let the chanas simmer for 6 to 7 more minutes. We have cooked the chanas for 7 minutes on low flame and they are now ready. Let the steam escape on its own from the pressure cooker.
    5. Now for making the masala for these chanas, heat 2 to 3 tbsp in wok or pan. When the oil is right hot, add 1 tsp coarsely ground cumin seeds, 1 tsp dry pomegranate seeds, 1 tsp dry fenugreek leaves. Keep the flame low else the spices can burn. Then add ½ tsp ginger paste, ½ tsp green chilly paste and sauté the masala for a while. To it then add 1 tsp coriander powder, 2 green chilies (slit vertically).
    6. Then add ½ inch thinly sliced ginger, followed by tomato paste. Now sauté the masala until oil starts leaving its edges. Add ¼ tsp red chilly powder to the masala. When the oil starts leaving the sides of the masala, add ½ tsp salt to it and keep sautéing.
    7. Check the chanas now, if cooked through. Then remove the tea bags from the pressure cooker. Masala is now done and ready. You can smell the aroma from the masala. Now mix boiled chanas to the masala and ¼ tsp garam masala, followed by some green coriander. Mix everything really well.
    8. Take out the boiled potato from the pressure cooker and then chop it. Dice the potato into 7 to 8 chunks and add them to the chanas. Cover and let the chole simmer for 3 to 4 minutes on low flame. Chole are ready to serve, turn off the flame and transfer them to a serving bowl.

     

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