punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

छोले मसाला रेसिपी हिंदी में

यह पोस्ट हिंदी में भी उपलब्ध है। छोले मसाला रेसिपी हिंदी में देखें।

(Chole Masala Recipe in Hindi)

About punjabi chole masala recipe

perfect punjabi chole masala recipe or punjabi chole recipe or chana masala recipe or restaurant style chole masala recipe with step by step process - a delicious and lip smacking punjabi chole recipe which is widely loved all over india.

kabuli chana is used to make chole masala. it not only tastes good, but is also very nutritious. proteins is present in the channa in high quantity.

you will like this punjabi chole recipe as it tastes like the punjabi chole you get in the streets of delhi and punjab. choley bhature is my and my family’s favorite dish. when i use to live in delhi and gurgaon, we used to get awesome chole bhature in many places. but now since i do not live in these places any more, i make this recipe often which tastes exactly same as delhi chole bhature or dilli wale ke chole bhature.

serve this delicious punjabi chole with bhatura, tandoori rotis, pooris, phulkas, kulcha, stuffed kulcha, naan, along with sliced onions and lime. chole also tastes good with plain rice or jeera rice.

if you are looking for more punjabi recipes then do check dal makhni, rajma masala, lobia masala, dum aloo, kadai paneer, paneer butter masala.

Related Recipes

Restro-style
Bhatura

jeera
aloo

steamed
rice

kadai
paneer

Ingredients

ingredients for punjabi chole recipe or chana masala recipe :

chole (kabuli chana or chickpeas) - 1 cup (200 grams)
cinnamon stick (dal chini) - 1
cloves (laung) - 4
black cardamom (badi elaichi) - 1
tea bags - 2
black salt - 1 tsp
salt - 1 tsp (or as per required)
baking soda - ½ tsp
desi ghee - 2 tbsp
coriander leaves - 2 tbsp (finely chopped)
water - as per required
oil - 2-3 tbsp
asafoetida (hing) - ¼ tsp
onion - 1 medium sized (finely chopped)
ginger - 1 inch (thick slices)
green chilies - 2 (slices) (optional)
beaten and strained curd (dahi) - ¼ cup
tomato puree - 1 tbsp
ginger garlic paste - 1 tsp
dried fenugreek leaves / kasuri methi - ½ tsp

*ingredients to make chole spice mix :

coriander powder (dhaniya powder) - 4 tsp
ginger powder (sonth powder) - ¾ tsp
red chili powder - ¾ tsp
garam masala - 1 tsp
pomegranate seed powder (anardana powder) - 2 tsp
turmeric powder - ¼ tsp
cumin seeds (jeera) powder - ½ tsp
amchoor powder - ½ tsp

Ingredients and Appliances used - Buy Online

You can buy the ingredients, utensils, and appliances used in this recipe online from these links.

Step by step Recipe

directions for punjabi chole recipe or chana masala recipe :

soak chickpeas (chole) in enough water for 8-10 hours or overnight.
after soaking, they will double up in size. wash the chickpeas and drain the water.
in a pressure cooker, add the chole along with cinnamon stick, cloves, black cardamom, tea bags, black, 1 tsp salt (or as per required), baking soda and water.

make sure the level of water is just above the chickpeas.
pressure cook the chickpeas for 5 - 7 whistles.
after 5 - 7 whistles, turn off the flame and let the pressure comes down naturally.
do not open the lid immediately to cook the chana perfectly.
in meanwhile let’s prepare the ‘chole spice mix’.
take a bowl, add coriander powder, ginger powder, red chili powder, garam masala, pomegranate seed powder, turmeric powder, cumin seeds powder, amchoor powder and mix well. keep aside.

open the lid and remove cinnamon stick, black cardamom and tea bags.
the chickpeas should be cooked well and softened. the chickpeas should be soft when you mash it with a spoon. the chickpeas should not give you a bite when you eat it.
transfer the chickpeas into large bowl and add chole spice mix over the chickpeas.

now cook the spice, for that heat desi ghee in a pan. make sure ghee should be very hot.
pour the hot ghee over the chickpeas and the spices will cook.

gently just try to mix it but don’t over do it. otherwise the beans will totally mash so be very gentle.
after that heat some oil in a pan or wok(kadai). add asafoetida into it.
now add finely chopped onion and cook till the onions are translucent.

now add yogurt and cook for 5-6 minutes. please cook the yogurt properly.
add ginger garlic paste and cook for 1 minute.
now add tomato puree into it and cook until the oil starts separating.

after that add ½ cup water and turn the gas to low flame.
as soon as starts boiling then add spiced chickpeas, chillis, dried fenugreek leaves / kasuri methi. mix well.

let them cook for 15-20 minutes on low flame.
now add some sliced ginger and mix well.

after that sprinkle some chopped coriander leaves and mix well.

now your restaurant style perfect punjabi choley masala is ready to be served.
serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice.

Tips

if you really want restaurant style chole masala then add ½ tsp soda and tea bags.
make sure you soak the chickpeas in water for at least 10 hours.
5 – 7 pressure cooker whistles are enough.
desi ghee tempering is a must as it makes sure that the flavor’s of the spices carry over.
make sure you cook the curd properly other wise it ruins the whole recipe.

recipe card for punjabi chole masala

5.0 from 698 reviews

punjabi chole masala recipe | restaurant style chole masala recipe | chana masala recipe

Prep time

8 hours 10 mins

Cook time

40 mins

Total time

8 hours 50 mins

Punjabi choley masala is a delicious and lip smacking punjabi chole recipe which is widely appreciated all over india. this delicious perfect punjabi choley masala recipe or punjabi chole or chole recipe, chole is tried and tested.

Author: Garima Rastogi Dublish

Recipe type: Curry

Cuisine: North Indian

Serves: 4

Nutrition:
Serving size: 150 grams
Calories: 188 calories
Fat: 9.8 grams
Fiber: 5.2 grams
Carbohydrates: 20.3 grams
Protein: 5.7 grams

Ingredients :

chole (kabuli chana or chickpeas) - 1 cup (200 grams)
cinnamon stick (dal chini) - 1
cloves (laung) - 4
black cardamom (badi elaichi) - 1
tea bags - 2
black salt - 1 tsp
salt - 1 tsp (or as per required)
baking soda - ½ tsp
desi ghee - 2 tbsp
coriander leaves - 2 tbsp (finely chopped)
water - as per required
oil - 2-3 tbsp
asafoetida (hing) - ¼ tsp
onion - 1 medium sized (finely chopped)
ginger - 1 inch (thick slices)
green chilies - 2 (slices) (optional)
beaten and strained curd (dahi) - ¼ cup
tomato puree - 1 tbsp
ginger garlic paste - 1 tsp
dried fenugreek leaves / kasuri methi - ½ tsp

Ingredients to make chole spice mix :

coriander powder (dhaniya powder) - 4 tsp
ginger powder (sonth powder) - ¾ tsp
red chili powder - ¾ tsp
garam masala - 1 tsp
pomegranate seed powder (anardana powder) - 2 tsp
turmeric powder - ¼ tsp
cumin seeds (jeera) powder - ½ tsp
amchoor powder - ½ tsp

Instructions :

soak chickpeas (chole) in enough water for 8-10 hours or overnight.
after soaking, they will double up in size. wash the chickpeas and drain the water.
in a pressure cooker, add the chole along with cinnamon stick, cloves, black cardamom, tea bags, black, 1 tsp salt (or as per required), baking soda and water.
make sure the level of water is just above the chickpeas.
pressure cook the chickpeas for 5 - 7 whistles.
after 5 - 7 whistles, turn off the flame and let the pressure comes down naturally.
do not open the lid immediately to cook the chana perfectly.
in meanwhile let’s prepare the ‘chole spice mix’.
take a bowl, add coriander powder, ginger powder, red chili powder, garam masala, pomegranate seed powder, turmeric powder, cumin seeds powder, amchoor powder and mix well. keep aside.
open the lid and remove cinnamon stick, black cardamom and tea bags.
the chickpeas should be cooked well and softened. the chickpeas should be soft when you mash it with a spoon. the chickpeas should not give you a bite when you eat it.
transfer the chickpeas into large bowl and add chole spice mix over the chickpeas.
now cook the spice, for that heat desi ghee in a pan. make sure ghee should be very hot.
pour the hot ghee over the chickpeas and the spices will cook.
gently just try to mix it but don’t over do it. otherwise the beans will totally mash so be very gentle.
after that heat some oil in a pan or wok(kadai). add asafoetida into it.
now add finely chopped onion and cook till the onions are translucent.
now add yogurt and cook for 5-6 minutes. please cook the yogurt properly.
add ginger garlic paste and cook for 1 minute.
now add tomato puree into it and cook until the oil starts separating.
after that add ½ cup water and turn the gas to low flame.
as soon as starts boiling then add spiced chickpeas, sliced ginger, chillis, dried fenugreek leaves / kasuri methi. mix well.
let them cook for 15-20 minutes on low flame.
after that sprinkle some chopped coriander leaves and mix well.
now your restaurant style perfect punjabi choley masala is ready to be served.
serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice.

tips :

if you really want restaurant style chole masala then add ½ tsp soda and tea bags.
make sure you soak the chickpeas in water for at least 10 hours.
5 – 7 pressure cooker whistles are enough.
desi ghee tempering is a must as it makes sure that the flavor’s of the spices carry over.
make sure you cook the curd properly other wise it ruins the whole recipe.