Chole Masala Recipe | How to make Chana masala
Learn how to make Chana Masalamade with Kabuli chana, onion and tomato with step by step photos. A north Indian side dish to go along with bhatura or puri.
Punjabi Chole Masala is a popular side dish all over India. Chole or Chollay is a name to light coloured chickpeas which is mostly served in Indian restaurants. But, you might even prepare it with dark coloured smaller sized chickpeas.
Punjabi Chole Masala is usually served with fried Indian flat bread like bhatura and puri. But, don’t restrict yourself to that, you can even enjoy it with paratha or chapati. Try and let me know in the comments below, how it turned out for you.
How to make Punjabi Chole Masala with step by step photos:
1. Soak beans overnight or for at least 7-8 hours.
2. Grind cardamom and peppercorns to a coarse powder.
3. Transfer the soaked beans in a pressure cooker. Add the ground masala powder + bay leaf + tea bag(if using)
4. After the first whistle, lower the flame and cook for 7-8 minutes. Let the pressure release by itself. In the meantime, we can saute onions.
4. Take a shallow pan. Heat oil. Splutter cumin seeds. Add chopped onions and ginger-garlic paste. Saute till onions are translucent. Add all the masala powders. Mix well. Cook for 2-3 minutes
5. Add chopped tomatoes. Mix well, cover and cook till tomatoes are mushy.
6. Add the cooked chana without water. Mix well. Cook for 5-7 minutes.
7. Now add the vegetable stock along with the masalas. And the chopped coriander leaves. Cover and cook for another 5 minutes.
8. Turn off the flame and serve hot with Bhatura or puris.
Chole Masala Recipe | How to make Chana masala
Ingredients
Part I:
- 1 cup Dried garbanzo beans
- 1 nos Bay leaf
- 5-6 nos Peppercorns
- 1 no Badi elaichi black cardamom
- 1 nos Tea bag optional
Part II:
- 2-3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 2 nos Onions finely chopped
- 1 tbsp Ginger-garlic paste or 2" ginger + 4 big cloves of garlic
- 2 nos Green chillies chopped
- 2 tsp Coriander powder
- 1/2 tsp Amchur powder
- 1/2 tsp Haldi powder turmeric
- 1 tsp Kashmiri chilly powder
- 2 no Tomatoes chopped
- 1/2 cup Coriander leaves
- 1/4 tsp Garam masala powder
- 1/2 tsp Sugar optional
- salt to taste
Instructions
- Soak beans overnight or for at least 7-8 hours.
- Grind cardamom and peppercorns to a coarse powder.
- Transfer the soaked beans in a pressure cooker. Add the ground masala powder + bay leaf + tea bag(if using)
- After the first whistle, lower the flame and cook for 7-8 minutes. Let the pressure release by itself. In the meantime, we can saute onions.
- Take a shallow pan. Heat oil. Splutter cumin seeds. Add chopped onions and ginger-garlic paste. Saute till onions are translucent. Add all the masala powders. Mix well. Cook for 2-3 minutes
- Add chopped tomatoes. Mix well, cover and cook till tomatoes are mushy.
- Add the cooked chana without water. Mix well. Cook for 5-7 minutes.
- Now add the vegetable stock along with the masalas. And the chopped coriander leaves. Cover and cook for another 5 minutes.
- Turn off the flame and serve hot with Bhatura or puris.
- RECIPE NOTES
- The tea bag is used to get the authentic colour, but it's totally optional.
