Punjabi Chana Masala Recipe-North Indian Chole Masala
Punjabi Chana Masala Recipe is one of the most popular North Indian curry recipes. A special blend of chole masala is added to the dish to lend wonderful flavour. Serve along with puri, bhatura or rice for lunch or dinner.
The Punjabi Chana Masala recipe is a famous North Indian dish that is served along with Bhaturas or Puris. The Chola or Chickpeas are simmered in spiced ginger and tomato gravy. The combination of black salt, garam masala, and dry mango powder enhance the taste of the Chola masala.
The Punjabi Chana Masala most often makes a complete meal, along with a Puri or Batura and some tomato, cucumber and onion sliced salad. Most homes make their own version of the chole masala. We can buy the ready made chole masala powder but it does not give you the flavours of a home made masala.
If you are looking for more Punjabi recipe here are some :
- 1 cup Kabuli Chana (White Chickpeas)
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Ginger , grated
- 1 Tomato , pureed
- 1 Bay leaf (tej patta)
- 1 tablespoon Sunflower Oil Spice Ingredients
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Amchur (Dry Mango Powder)
- 1 tablespoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Anardana Powder (Pomegranate Seed Powder)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Black Salt (Kala Namak)
- Salt , to taste Ingredients to Serve & Garnish
- 2 Green Chillies , finely chopped
- 2 sprig Coriander (Dhania) Leaves , finely chopped
How to make Punjabi Chana Masala Recipe-North Indian Chole Masala
To begin making the Punjabi Chana Masala Recipe, we will first soak the Chole completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chole along with salt and with its soaked water, adding additional water if required. Cook until it is soft and tender. You can use the pressure cooker method to cook the Chole or a saucepan method.
You will know it's cooked right, when you press the Chole between your fingers it will mash easily. Keep the cooked Chole aside.
Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through. Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.
Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chole gets well coated with the masala and looks brown as well.
Give the masala a final taste check and stir in the chopped coriander leaves.
Note: When serving it with puris/batura’s, serve with sliced onions, tomatoes and cucumber salad. End your meal with Chaas (buttermilk), this will cool down the acidic nature of Chole.