Chana Masala / Punjabi chole. Punjabi chole masala or chana masala is one of the most popular curry dishes from India. In fact in north India no wedding or party is complete until you have chole masala on the menu. I remember whenever we would call someone over for lunch or dinner, mom would almost always make chole.
Instant Pot Chana Masala is a perfect one-pot recipe for the Indian favorite.
Chole Bhatura or Chana Masala with Naan was a favorite weekend brunch.
Chana Masala, also known as Chole (pronounced Cho-lay) is a dish where chickpeas are cooked in a spicy, flavorful onion-tomato gravy.
You can have Chana Masala / Punjabi chole using 20 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chana Masala / Punjabi chole
- It's 3/4 cup of kabuli chana (socked overnight).
- Prepare 1 and 1/2 cup of water.
- It's 2-3 tbsp of oil/ butter.
- You need 2-3 of large onions.
- Prepare 1 tbsp of ginger, garlic paste.
- Prepare 2 of medium- tomatoes.
- You need 1/2-3/4 tbsp of red chilli powder.
- You need 1/4 tbsp of turmeric powder.
- Prepare 1/4-3/4 of salt.
- You need 1 of small- bay leaf (tejpatta).
- Prepare 1inch of cinnamon (dalchini).
- It's 2-3 of clove (laung).
- You need 2-3 of green elaichi / cardamom.
- Prepare 1-2 of green chilli.
- You need 1-1 and 1/2 tsp of garam masala.
- Prepare 1/2 tbsp of coriander powder.
- Prepare 1 tbsp of kasuri methi.
- You need 2 pinch of amchur powder.
- It's 2 tbsp of coriander leaves chopped finely.
- It's 1/4 tbsp of hing.
The spices are everything when it comes to making authentic Punjabi Chole. I have tested this recipe many, many times to perfect these spices and I know you will. Punjabi Chole Recipe is an authentic traditional Punjabi cuisine made with kabuli chana, a term for chick peas in English. Punjabi Chole recipe can be made in different ways, some keep it dry, some make it as a gravy and some add extra ingredients to the dish.
Chana Masala / Punjabi chole step by step
- Firstly, in a cooker heat oil/ butter.using more oil makes restaurant style chole masala. furthermore, saute bay leaf, hing, cinnamon stick and cumin seeds till they turn aromat. also add finely chopped onions and ginger-garlic paste. saute till it turns golden brown. add tomatoes and saute till they start releasing oil. further, add chilli powder, turmeric, coriander powder, cumin powder, amchur powder, garam masala and salt. saute for a minute..
- Then add soaked chickpea / canned chickpea. make sure to soak chickpea overnight if it's not canned chickpea. further add 2 cups of water. add more water if you like it to be more gravy. give a good mix. and check the seasonings. make sure the masala water to be slightly salty as chole will absorb while cooking. pressure cook for 7-8 whistles on medium flame. allow the pressure to release by itself before opening cooker..
- Ready chana masala and garnish with coriander leaves and green chilli... finally, serve hot with poori / chapathi / bhatura..
Chana Masala (Chole Chana Masala), a delicious chana curry from Punjabi cuisine is popular in all over India. A spicy and tempting curry is prepared from white chickpeas (kabuli chana), tomatoes, onion and basic Indian spices and best enjoyed with bhatura (deep fried puffed Indian bread) as evening. Chana masala, also known as channay, chole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana (चना) or kala chana ('black chana'). Punjabi Chole, or Amritsari Chole, is a creamy, tangy and dark-colored chickpea curry made with a special masala blend served street-style.
