Punjabi Chole – Chickpeas curry – chana masala

Punjabi Chole (पंजाबी छोले) or Amritsari chole or more commonly known as Chickpea curry in west, is a high protein curry known for its aromatic flavors. 

Retaining its fame through generations and gaining a prominent place in the menu of Indian restaurants the world over, Chole features cooked white chickpeas with onion and tomato paste and an assortment of spice powders. This recipe is sure to bring in the flavors found in local streets of Delhi right into your home. It is a versatile accompaniment that goes well with poori, bhatura, kulcha, roti and even Jeera rice.

what is punjabi chole or Chana masala?

Chana masala is a chick pea curry. In this recipe chickpeas (or kabuli chana, as called in India), is cooked with bunch of spices along with onions and tomatoes.

Curry is topped with something called “chana masala/ chole masala/ powder”, which is sort of a spice, just like garam masala.

Chana masala or chole is leader in the pack of curries made in India by miles. For that matter in north India (where I come from) no wedding food can be complete until you have chole masala featuring in the menu. 

My mum being no professional chef, but being a homemaker, would always make chole as one dish when someone was to visit our home. By the fact that chole was being cooked at home, I as kid knew some guest is coming for food.

How to make chana masala powder

You can make chana masala powder at home by dry roasting the following ingredients on low heat.

Ingredients for chana masala powder :

• 2 red chilies
• 1 small bay leaf
• ½ tsp fennel seeds/ saunf
• 1 tbsp coriander seeds
• 1 tsp cumin/ jeera
• 3 to 4 cloves / laung
• 1 small cinnamon / dalchini
• 1 small black cardamom
• few pepper corns.

I tend to use the readymade masala. These is now commonly available in any Indian grocery store, it simply saves time while making this chickpea curry.

The love for chole was from childhood (and it still exists). Same applies to my hubby, he too loves chole with rice specially. Its his soulful food.

Whilst going through the recipe, you will find that I have added 2 teabags. These teabags needs to be black tea bags not the fancy green tea bags or fruit flavoured ones. The reason to add tea bag is to get the dark black/ brown kind of color to your chole. Adding tea bags won’t adversely impact the taste of chole or chickpeas.

method

• Soak the kabuli chana/chickpeas for overnight or at least 6 hours. You do not need to do this step, in case you are using chickpeas from can (ready to use).
• Drain well and put the kabuli chana, baking soda, 2 bay leaves, 1 cinnamon stick, turmeric powder, tea bags and 1 teaspoon of salt in a pressure cooker. Add 2 cup of water and pressure cook for 3-4 whistles. Release the pressure and take out the tea bags.
• Heat 2 tablespoon of oil in a deep pan, and add the cumin seeds. Once they crackle add dried red chillies, black cardamom, bay leaves and sauce for 1 minute.
• Now add the onions and sauté on a medium flame for 1 to 2 minutes.
• Add the coriander powder, chilli powder, salt and chole masala, mix well and sauté on a medium flame for 1 minute. Now add grated ginger, chopped tomatoes and green chillies and saute until the mixture start loosing oil.
• Add the boiled chickpeas and 1 cup of water, mix well and cook on a medium flame for 10 minutes, stirring occasionally. Once the gravy reach your desired consistency switch off the flame and add garam masala and mix it well.
• Garnish with ginger julienne, slit green chilli, chopped coriander and tomato wedges and serve hot with naan or rice.

I must also remind you that chickpea / chole is great source of protein, magnesium, folate, phosphorus, and copper. In short chickpeas contain a moderate amount of calories and several vitamins and minerals. They’re also a good source of fibre and protein.

serving suggestion

Serve hot chana masala with fresh naan or poori. Chole also goes well with rice.

Below is the detailed step by step recipe of Chole masala (Chickpea curry)

Punjabi Chole

Punjabi chole, or chana masala recipe with authentic taste, and visual treat.

5 from 2 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Indian

Servings 5 Portions

Calories 135 kcal

Ingredients

  

1x2x3x

• 250 Grams White Chickpeas Also known as Kabuli Chana
• 2 Onions Finely Chopped
• 2 Tomatoes Finely Chopped
• 1 Tablespoon Ginger Grated
• 2 Green chillies Finely Chopped
• 4 Bayleaves
• 4 Cloves
• 1 Inch Cinnamon stick
• 3 Black Cardamoms
• 2 Dried Red Chillies
• 1 Teaspoon Cumin Seeds
• 2 Teaspoon Salt As per taste
• 1/2 Teaspoon Red Chilli Powder
• 1 Teaspoon Coriander Powder
• 1/2 Teaspoon Turmeric Powder
• 1/3 Teaspoon Garam Masala Powder
• 1 Teaspoon Chole Masala If you don’t have this, don’t worry, See Key Notes on how to make Chole masala at home
• 1/2 Teaspoon Baking Soda
• 2 Tea Bags Optional : But gives best colour to chole
• 2 Tablespoon Oil

Instructions

 

• Soak the kabuli chana/chickpeas for overnight or at least 6 hours. You do not need to do this step, in case you are using chickpeas from can (ready to use).
  
• Drain well and put the kabuli chana, baking soda, 2 bay leaves, 1 cinnamon stick, turmeric powder, tea bags and 1 teaspoon of salt in a pressure cooker. Add 2 cup of water and pressure cook for 3-4 whistles. Once the pressure is released, take out the tea bags and keep aside the boiled chickpeas.
  
• Heat 2 tablespoon of oil in a deep pan, and add the cumin seeds. Once they crackle add dried red chillies, black cardamom, bay leaves and sauce for 1 minute.
  
• Now add the onions and sauté on a medium flame for 1 to 2 minutes.
  
• Add the coriander powder, chilli powder, salt and chole masala, mix well and sauté on a medium flame for 1 minute. Now add grated ginger, chopped tomatoes and green chillies and saute until the mixture start loosing oil.
  
• Add the boiled chickpeas and 1 cup of water, mix well and cook on a medium flame for 10 minutes, stirring occasionally. Once the gravy reach your desired consistency switch off the flame and add garam masala and mix it well.
  
• Garnish with ginger julienne, slit green chilli, chopped coriander and tomato wedges and serve hot with naan or rice.
  

Notes

• If you don’t have chole masala powder at home, you can make chole masala/ powder at home by using following ingredients: 2 red chilies, 1 small bay leaf,1 tbsp coriander seeds,1 tsp cumin/ jeera,½ tsp fennel seeds/ saunf, 3 to 4 cloves / laung, 1 small cinnamon / dalchini, 1 small black cardamom, few pepper corns. Dry roast these masalas on low heat for 5 minutes and then grind it to powder. Only use half of this prepared masala in one time preparation.
• If you forgot to soak chickpeas in the night and you have to make it on same day, you can soak chickpeas in boiling hot water for 2-3 hours. 

Nutrition

Nutrition Facts

Punjabi Chole

Amount Per Serving

Calories 135 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 0.03mg0%

Sodium 996mg43%

Potassium 199mg6%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 2g2%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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