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punjabi chole recipe

Punjabi Chole Recipe | Easy Chana Masala Recipe | Chickpea Masala Recipe | Chana Curry | Chana Masala Curry

Nisha Mittal
Chole is a North-Indian recipe which is very easy to make. Every household has their own way of making it.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Soaking Time 8 hrs
Total Time 8 hrs 30 mins
Course Breakfast, Main Course
Cuisine Indian, Punjabi Food
Servings 4 people

Ingredients
  

  • 200 g Chickpeas (Chole)
  • 2 pieces Tomato 
  • 400 ml Water 
  • 2 teaspoon Salt
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Chana Masala 
  • 5-6 pieces Whole Black Pepper (Sabut Kali Mirch)
  • 5-6 pieces Cloves (Laung)
  • 1 stick Cinnamon (Dalchini)
  • 2 leaves Bay Leaves (Tej Patta)
  • ¼ teaspoon Asafoetida (Heeng)
  • 1 teaspoon Cumin Seeds (Sabut Jeera)
  • 2 pieces Green Chillies, chopped 
  • ¼ teaspoon Black Pepper Powder
  • ¼ teaspoon Garam Masala (Optional)
  • ¼ teaspoon White Pepper Powder
  • ½ teaspoon Amla Powder
  • ¼ teaspoon Baking Soda 
  • ½ teaspoon Black Salt (Kala Namak)
  • 2 tablespoon Oil or Ghee
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Tamarind Sauce (imli ki chutney)
  • 1 teaspoon Roasted Cumin Powder
  • ½ teaspoon Dried Kasuri Methi, crushed 
  • 1 tablespoon Fresh Coriander and Mint Leaves, chopped
  • 1 teaspoon Ginger Julians

Instructions
 

Soaking Chole

  • Soak the chole in water. Add 1 teaspoon of salt to it. Leave it overnight or for 8 hours.
  • Before cooking, wash it three to four times with clean water.

Boil the Chole

  • Now, add the soaked chole in a cooker and put one and half glass water to it. Add salt, turmeric powder, bay leaves, chana masala, black pepper whole, laung, dalchini, tea bag/amla powder, baking soda in the cooker.
  • Close the lid of the cooker and take 1 whistle on high flame. After taking 1 whistle, lower the flame. Let it cook for 5-7 minutes.
  • Now, on high flame, take 3 whistles. Check if the chole is perfectly cooked. Keep the cooked chole aside.
  • Even if the chole are uncooked, keep them aside. We’ll be taking more whistles after adding the gravy. Do not throw the water of chole.

To Prepare Tomato Puree

  • To prepare tomato puree, grind the tomatoes in a mixer to make a smooth paste without adding any water.

To Prepare Chole Gravy

  • Take a pan and add ghee or oil to it. Once the oil/ghee becomes hot, add cumin seeds & hing. Once the cumin seeds crackle, add green chilllies and grated ginger. Saute them.
  • Now add red chilli powder, coriander powder, black pepper powder, white pepper powder, black salt, roasted cumin powder.Mix them gently and cook for 30 seconds on low flame.Now add tomato puree and cook for a few minutes.
  • When the puree starts releasing oil/ghee, add kasuri methi.Pour the prepared gravy in the cooker having chole and mix very well.
  • Bring it to your desired consistency. If the quantity of water is less then add some more water.Take 1 whistle on high flame so that the masala mixes well in the chole. Switch off the flame.
  • Add tamarind sauce(Imli ki chutney) and lemon juice to it for having sweet-sour taste and mix well.Garnish with ginger julians, coriander and mint leaves and serve hot with rice, puri, bhatura, aloo tikki, naan, kulcha.
Keyword Chole Recipe, Punjabi Chole Recipe