Punjabi chole – Chana masala – How to make Punjabi Chole Recipe

post modified on August 7

Written by Puja

punjabi chole

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 2

Punjabi chole|chana masala|how to make punjabi chole recipe

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Course: Main Course
Cuisine: Indian
Prep Time: 8 hours
Cook Time: 50 minutes
Total Time: 8 hours 50 minutes
Servings: 4 -5
Author: Puja


  • 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.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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.

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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