Chole Masala, also known as chana masala, is a traditional North Indian chickpea curry made with white chickpeas, fresh spices, onions, tomatoes, and herbs. This chickpea curry, which is popular on the streets of Amritsar and throughout Punjab and Delhi, is a versatile dish that can be served for breakfast, lunch, or dinner.
Chana Masala is a versatile dish that goes well with rotis, puris, bhatura, naans, parathas, and kulchas, but it’s best served with bhatura (deep-fried puffed Indian bread) as an evening snack or dinner. The dry version of Punjabi chana masala can be served as a main course or a light, spicy snack in the evenings.
This Punjabi chole recipe is very popular among children, which is why it is prepared so frequently in Indian kitchens. Because of its nutritious ingredients, Punjabi chole is also a very healthy dish. This easy recipe will help you recreate the flavours of chana masala in your own kitchen!
About Chana Masala :
With the introduction of kabuli chana to the Indian subcontinent, chole was introduced into Indian cuisine. Previously, Bengal gram was the most common legume used in Indian cooking. The origins of this dish can be traced back to North India. The Punjabis were the first to use kabuli chana in their cooking. Chickpeas nutritional value has also contributed to the dish’s popularity in Indian cuisine.
Main Ingredients for Chole Masala Recipe :
- Take 250 gm of kabuli chana, roughly around 1 cup of chana.
- 2 medium sized Onions
- 4 tbsp of oil
- 2 tbsp ginger garlic paste
- 1 finely chopped tomato
- BON Chole Masala Powder
- Coriander leaves
Step by Step Cooking Process :
- Soak 250 gm of kabuli chana overnight for 8 hours.
- Pressure cook the same with salt and keep aside
- Grind a small portion of chana in a mixer and keep aside
- Take a pan and heat 4 tablespoon of oil
- Grind 2 medium sized onions to fine paste and fry that in a pan until brown
- Add 2 tablespoons of ginger-garlic paste and saute
- Add 1 finely chopped tomato and saute until oil separates
- Now add entire packet of Chole Masala Powder, cooked chana, chana which was grinded, coriander leaves and cook for a minute
- Chole usually gets its characteristic twang from amchur or dried green mango powder, but lime juice steps in as a worthy and more accessible substitute.
- Extra lime wedges should be served with the chole for squeezing over the top.
Which Masala Is Used For Chole Masala Recipe ?
Chole Masala Powder is used to prepare chole / chana masala recipe. These powders are generally available in the market. They provide a strong aroma and an intense flavor and just a sprinkling is enough to boost your dish. Generally these powder’s are made from the right combination of ingredients which include coriander, jeera, chilli, rock salt, dry mango powder, salt and natural spices.
How to cook chickpeas in a pot ?
It takes 45 to 50 minutes to cook chickpeas / chana in a pot. Soak the chickpeas in 1/3 teaspoon baking soda overnight. Drain the water the next morning and thoroughly rinse them. Bring 3 cups of water to a boil, then drop them in. Cook until the vegetables are tender, discarding any froth that rises to the top.
Pro Tips by BON :
If you forgot to soak the Chickpeas and need them in a hurry, soak them in hot water for an hour or two. To speed up the soaking process, place them in a hot case.
Chickpeas should always be slightly overcooked. They should slide between your fingers with ease.
Tea is optional, but if you want a dark colour in your Chole, you must add it while the Chickpeas are boiling. Tea bags should never be used because they may burst inside the cooker, making it difficult to separate the chickpeas from the tea. You can also use dried amla (gooseberry) to give the chickpeas a dark colour.
Serving Suggestions :
- This recipe is versatile enough to be served for brunch, breakfast, dinner, or even lunch.
- With poori, naan, garlic naan, or bhatura, Punjabi Chole is delicious.
- Tawa paratha, Laccha paratha, Phulka, Steamed Rice, or Jeera Rice are all good options.