Punjabi Chole Masala is a delicious and protein pack chana curry recipe from Punjab. Chickpeas are cooked with onion-tomato gravy.
Chole needs at least 8 hours or overnight soaking before cooking. But what if you forget to plan ahead of time? I have shared a quick soaking method below. But I highly recommend overnight soaking.
Pre-soaking the chole will reduce the cooking time. This reduced cooking time can mean less loss of water-soluble nutrients due to less time of exposure to heat and water. This is the reason, I prefer overnight soaking over quick soaking.
Quick Soaking method: Take beans and plenty of water in a pan. Bring the water to a rolling boil. Let it boil for 2-3 minutes. Then turn off the stove and cover tightly with lid. Let it sit for 1 hour. Voila, after 1 hour your beans are at the same stage where you have after overnight soaking.
Cuisine: North Indian
Meal Type: Lunch / Dinner
Dish Type: Gravy
Preparation Time: 45 Minutes
Ingredients of Punjabi Chole Masala
To dry roast and grind into powder :
2 Bay leaves
2 Black cardamom
½ inch Cinnamon stick
½ teaspoon Black peppercorns
To grind into paste :
1 medium or 1 cup Red onion roughly chopped
2 small or 1 cup Tomato roughly chopped
1 Green chili
½ inch Ginger chopped
2 cloves Garlic sliced
For chole masala recipe :
1 cup Dried white chickpeas (Chole or kabuli chana or safed chana)
2-3 tablespoons Oil
½ teaspoon Cumin seeds
Salt to taste
2 teaspoons Red chili powder
1 teaspoon Coriander powder
¼ teaspoon Turmeric powder
1 teaspoon Anardana powder (dried pomegranate seeds powder)
2 ¼ cups Water
½ teaspoon Amchur powder (dried mango powder)
2 tablespoons Cilantro or coriander leaves finely chopped
How to make Punjabi Chole Masala
Step 1: Wash and soak the chana in water for 8 hours of overnight. Then drain the soaking water.
Step 2: To make fresh spice powder, dry roast all the whole spices in a small pan on medium low heat for 2 minutes.
Step 3: Once cooled completely, make fine powder using spice grinder.
Step 4: Take onion, tomato, ginger, garlic and green chili into grinder jar and make smooth paste. Keep it aside.
Making chole recipe:
Step 1: Heat the oil in a pan on medium heat and add cumin seeds.
Step 2: Once they sizzle add prepared onion-tomato puree along with little salt and cook till it becomes thick paste and leaves the sides of the pan.
Step 3: Add remaining salt, red chili powder, turmeric powder, coriander powder, anardana powder and prepared spice powder. Mix well and cook till oil starts to ooze out.
Step 4: Add soaked chickpeas and water, mix.
Step 5: Cover the pressure cooker with lid. Put the weight on. Let it cook for 20-25 minutes on medium heat.
Step 6: Once pressure releases naturally, open the lid.
Step 7: Check the gravy consistency. If gravy is thin and watery, then let it simmer for few minutes. If it gravy is too thick. add some more water and simmer for 2-3 minutes.
Step 8: Add amchur powder and mix.
Step 9: Lastly garnish with chopped cilantro.
Step by Step Process How to Make Punjabi Chole Masala recipe with Photo:
Step 1: Wash dry chana under running cold water till water runs clear.
Step 2: Soak them in enough water for 8 hours or overnight. After soaking they will double up in size. drain the soaking water.
Step 3: First, we will make dry spice powder. Take bay leaves, black cardamom, cloves, peppers and cinnamon stick in a small pan.
Step 4: Dry roast them on low-medium heat for 2 minutes. You will get a nice aroma of spices.
Step 5: Remove it to a plate and let it cool completely. Once cooled, take into the grinder. It can be a coffee grinder or spice grinder.
Step 6: Make fine powder out of it. Keep it aside.
Step 7: Now chop onion, tomato, ginger, garlic and green chili.
Step 8: Make a smooth paste in grinder or blender. You do not have to remove it to a bowl. I did it for photo purpose.
Step 9: Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.
Step 10: Then add prepared onion-tomato puree. Sprinkle some salt.
Step 11: Let it cook. It will splutter a lot. you can partially cover it. It avoids some mess around the stove.
Step 12: Cook till oil starts to leave and moisture is evaporated.
Step 13: Then add red chili powder, turmeric powder, coriander powder, anardana powder and prepared spice powder.
Step 14: Mix well and cook till oil starts to ooze out.
Step 15: Add chana.
Step 16: Mix well.
Step 17: Add 2 ¼ cups of water. Cover the pressure cooker with lid. Put the weight on. Let it cook for 20-25 minutes on medium heat. During cooking time, it will keep whistling.
Step 18: Then turn off the stove, let the pressure go down by itself. Open the lid. Oil will be floating on top.
Step 19: Stir with a spatula. Check the chana. it should be cooked and soft, not mushy. Taste test the gravy. adjust the salt or chili powder as per your liking. Also, check the gravy consistency. If gravy is thin and watery, then let it simmer for a few minutes. If it gravy is too thick. add some more water and simmer for 2-3 minutes. Mine was perfect for me. So I have not added any extra water.
Step 20: Add amchur powder and mix.
Step 21: Lastly add chopped cilantro.
Step 22: Mix well. Punjabi chole is ready to serve.
Serve punjabi chole masala with kulcha or bhatura or puri or naan, paratha. Serve onion lachha with pickle on side.