If you have been in Delhi for even a month, it is highly unlikely that you will not have heard about Chole. My husband used to tell me an incident from his earlier days as he struggled to find a job in Delhi. Chole used to be an integral part of his daily meals because it was one of the low cost foods that was available then.
There are a lot of road-side vendors who would sell chole-chawal in there traditional redy (hand-cart) and this is one of the most preferred foods by most people.
I am sure you will love this modernized yet traditional way of making Punjabi Chole (chana-masala).
Ingredients to boil chana :-
- White chickpeas/kabuli chana- 1 cup
- Water – as per required to pressure cook
- Salt – 1 tsp
Ingredients to make a masala gravy :-
- Onion- 1 big (finely chopped)
- Tomato- 1 large (finely chopped)
- Ginger garlic – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Amchur powder – 1 tsp or as per required (if you don’t get pomegranate seeds then this can be used)
- Red chilli powder – as per the taste
- Garam masala powder – 1/4 tsp
- Green chilli – 2-3 (chopped)
- Water – as per required
- Oil – 2 tbsp
- Salt – as per the taste
Ingredients to make Punjabi Masala Powder :-
- Black cardamoms – 2
- Carom Seeds – 1/4 tsp
- Cumin Seeds – 1 tsp
- Cinnamon – 1 inch
- Peppercorns – 3 -4
- Cloves – 2
- Fennel seeds – 1 tsp
- Anardana seeds – 1/2 tsp
- Bay leaf – 1
- Coriander seeds – 1 tsp
- Dry Red chillies -2
Punjabi chole|chana masala|how to make punjabi chole recipe
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Instructions
- Soak chana overnight or for 8-9 hours.
- Wash the chickpeas thoroughly in water and boil the chana with some salt in a pressure cooker.
- Once boiled keep it aside.(do not throw the water as you can add it to the gravy).
- Dry roast all the whole spices in the pan on a low heat stirring in between.
- Roast the spices till they get extra brown ensuring it doesn't get burnt.
- Keep it aside and let it cool down.
- Once it gets cool down grind them finely in a dry grinder.
- Heat oil in a pan add chopped onion, turmeric powder and salt.
- Fry onion until golden brown.
- Add ginger-garlic paste and saute till the raw smell goes.
- Add tomatoes and cook till they gets mushy.
- Now add the powdered grounded masala, red chili powder, garam masala powder and amchur powder .
- Fry masala till the oil starts to leave the sides of the masala.
- Add the cooked chana and water as per required and stir well.
- Add green chilli and coriander leaves.
- Simmer on a medium flame till you get the desired consistency you want.
- Serve with jeera rice, plain rice, roti, puri or paratha.
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Notes :-
- If you cook chana properly then you don’t have to mash it.
- If you are specific about the color of chana masala then you can add dried amla or fresh amla while boiling chickpeas. You can also add 1 tea bag while boiling chana.
