Punjabi Chole Masala / Chana Masala / Chickpeas Step by Step Recipe

Punjabi Chole Masala / Chana Masala step by step recipe with pictures.

Chole / Chickpeas is a easy yet delicious dish and a hit for guests or parties. It’s a  favourite dish of my family and we like it with bhatura’s or puri 🙂

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There are so many recipes for making chole, but I like this recipe. This is easy recipe and it’s a hit in my family. I am posting the recipe with step by step pictures, so you can easily make it and surprise your guests with a yummy treat.
 
You can serve masala chole with poori, fulka or roti but it taste great with bhatura. For guests a hit menu is Chole Masala with Poori accompanied with Jeera Rice, Boondi Raita and Sewai kheer
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Punjabi Chole / Chana Masala
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Print
764 calories
98 g
90 g
28 g
39 g
15 g
1210 g
1011 g
25 g
0 g
10 g
Nutrition Facts
Serving Size
1210g
Amount Per Serving
Calories 764
Calories from Fat 241
% Daily Value *
Total Fat 28g
42%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 90mg
30%
Sodium 1011mg
42%
Total Carbohydrates 98g
33%
Dietary Fiber 15g
59%
Sugars 25g
Protein 39g
Vitamin A
105%
Vitamin C
229%
Calcium
80%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Chole (soaked overnight in hot water)
  2. 1 Medium Potato
  3. 3 Medium Onions
  4. 1 Small Bay Leaf
  5. ½ bowl curd
  6. 1 tsp. Goda Masala
  7. 1/2 Tsp. Cumin Powder
  8. Salt as per taste
  9. Fresh Coriander Leaves
For Masala
  1. 4-5 Seeds of black paper
  2. 4-5 Cloves
  3. 10-12 Garlic Cloves
  4. ½ inch Ginger
  5. 2 Medium Tomatoes
  6. 2 tsp. Red Chilly Powder (or you can adjust as per your taste)
  7. ½ Green Chilly
  8. Few coriander leaves to garnish
Instructions
  1. Pressure cook chickpeas along with potato, ½ tsp. salt and 3 cup water, cook till tender. I used to cook till 4 whistles but it depends on your pressure cooker brand so after 4 whistles check the peas cooked or not. The chickpeas should easily get mashed with hands. Drain water from cooked chickpeas, we will use this water in cooking so keep it aside.
  2. Mash the cooked potato and keep it aside. Grind all the ingredients listed under “for masala” and keep the paste aside.
  3. Heat oil in a non-stick pan or heavy bottomed wok, add bay leaf and Stir.
  4. Add finely chopped onions and a pinch of salt.
  5. Cook the onions till golden brown, add the masala paste and mix properly.
  6. Cook till oil gates separated from masala, add some water (just to cover masala) and cook stirring continuously for 2-3 minutes or till water get evaporated. It helps to cook the masala properly.
  7. Add red chilly powder, goda masala, cumin powder, salt as per taste, mix properly and cook for a minute.
  8. Add Mashed potatoes, mix well and cook for a minute.
  9. Add curd and cook stirring continuously for 2-3 minutes. If you don’t have curd you can use lemon juice or tamarind.
  10. Add Chickpeas and mix properly, cook for 2 minutes and add remaining water.
  11. Mix well and cook covered for 10-15 minutes. Check after every few minutes and stir the mixture.
  12. Cook till desired consistency.
  13. 13. Punjabi chole is ready garnish with finely chopped coriander leaves and enjoy with puri or bhatura or roti.
Notes
  1. To make Punjabi chole you need to soak the chole /chickpeas overnight (approx. 8 to 10 hours) so be prepared a day ahead. For good results soak the chickpeas in hot water.
beta
calories
764
fat
28g
protein
39g
carbs
98g
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V's Little World http://www.vslittleworld.com/
Method:

 1.  Pressure cook chickpeas along with potato, ½ tsp. salt and 3 cup water, cook till tender. I used to cook till 4 whistles but it depends on your pressure cooker brand so after 4 whistles check the peas cooked or not. The chickpeas should easily get mashed with hands. Drain water from cooked chickpeas, we will use this water in cooking so keep it aside.
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2.  Mash the cooked potato and keep it aside. Grind all the ingredients listed under “for masala” and keep the paste aside. 
 
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3.  Heat oil in a non-stick pan or heavy bottomed wok, add bay leaf. Stir.

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4. Add finely chopped onions and a pinch of salt.

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5. Cook the onions till golden brown, add the masala paste and mix properly.100_2381100_2383

6. Cook till oil gates separated from masala, add some water (just to cover masala) and cook stirring continuously for 2-3 minutes or till water get evaporated. It helps to cook the masala properly.

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7. Add red chilly powder, goda masala, cumin powder, salt as per taste, mix properly and cook for a minute.
 
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8. Add Mashed potatoes, mix well and cook for a minute

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9. Add curd and cook stirring continuously for 2-3 minutes. If you don’t have curd you can use lemon juice or tamarind.

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10. Add Chickpeas and mix properly, cook for 2 minutes and add remaining water.

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11. Mix well and cook covered for 10-15 minutes. Check after every few minutes and stir the mixture. 
 
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12. Cook till desired consistency
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13. Punjabi chole is ready garnish with finely chopped coriander  leaves and enjoy with puri or bhatura or roti.  

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Just like choole Masala Bhindi, Masala Alu also makes great side dish for a meal.

Leave a Reply

  1. the step by step pics is easy to relate and understand. seeing the masala, potatoes and curd added to the chole, i feel your chole recipe must be delicious.

    i know some people add potatoes as it thickens the gravy. we had a cook who would add mashed potatoes to chole and even lobia/chawli to thicken the gravy.

  2. I think all the above are Indian dishes. I really like this .Most of the dishes are also favorite for my kids. Because Indian dishes are always spicy and my kids like this spicy dishes. The recipe are also not difficult to make this kind of dishes. I usually serve this for my kids.