Punjabi chole masala or chana masala as the name suggests is Chana / Chickpea in a spicy and tangy Masala. This authentic chickpea curry is vegan, gluten-free, tasty, easy to make and so delicious 😉 that goes best with steamed rice.
There are a lot of ways to make Chana masala. I am sharing here my very basic homestyle chana masala recipe which ends in dark brown colour. Chole bhature is an absolutely decadent treat that is a must-try if you visit Delhi. It is one of Delhi’s many Punjabi specialties(as told by my neighbour aunty). This recipe comes under ” one of the classics from North-India”.
As I told you in my Rajma Masala post, there are two types of cooking version you can use in making rajma or chole.
I am going to share this recipe using the One-pot cooking method. What I Love about one-pot cooking is the blending of the flavors. This is a very easy recipe so beginners can easily make.
Storing Chana masala
You can store this chana masala in a refrigerator. Store in an airtight container and keep this container in the fridge. It will stay fresh for 3 days in a refrigerator.
You can even deep-freeze this curry too. Use good quality ziplock bags for deep freezing. You can deep-freeze this curry for up to 10 days.
I am still observing the result of deep-freezing this curry for more than 10 days and I will keep you updated guys.
One thing I have noticed is that the Shelf life of storing Indian curries depends on the weather of the place you live in. If you are living in a warmer place like India then shelf life will automatically decrease.
Serving suggestions
I personally love this chana masala with jeera rice but I serve this curry with plain steamed rice too. Even Chapati or paratha tastes good too.
Chana masala Preparation
Kabuli Chana needs 5 to 6 hours to be properly soaked. after soaking it will just take 20 min to be cooked. If you are a beginner then I highly recommend you to please check my soaking and sprouting guide and for the experienced readers do have a look and feel free to share your suggestions.
Don’t have pressure cooker? don’t worry
Do check out my instant pot chickpea masala recipe here.
How to make Punjabi Chana Masala
Soak kabuli chana for 8 hours at least and keep aside. checkout our soaking and sprouting guide before soaking chanas.
Crush tomato, onion, garlic, chili and ginger to a smooth paste.
Heat oil in a pressure cooker. Add cumin. when they crackle add asafoetida.
Add crushed tomato-onion masala.
Add turmeric powder.
Cook paste until it reduces oil.
Add salt, coriander powder, chole masala and red chilli powder. Mix them well.
Add Kabuli chana and mix them well.
Add water and bring to boil for 6-7 whistles.
Check chickpeas if they are soft otherwise pressure cook for 3-4 whistles again. Add Lemon juice and coriander leaves.
Serve hot with paratha or roti, Rice.
Old pics above
SIMILAR RECIPES YOU MAY LIKE TO CHECK,
Punjabi Chana Masala
Ingredients
- 1 cup kabuli chana / white chickpeas, soaked
- 1 cup water, approx
- salt to taste
- 2 tablespoon oil
- ¼ teaspoon jeera / cumin seeds
- 1 medium onion, chopped OR diced
- 1 medium tomato, diced OR chopped
- 1 inch ginger
- 2 green chilies
- 5 nos garlic cloves
- fresh coriander, for garnishing
- ½ teaspoon Everest chole masala
- ½ teaspoon red chili powder
- ¼ teaaspoon Coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon lemon juice, optional
Instructions
- Soak kabuli chana for 8 hours at least and keep aside.1 cup kabuli chana / white chickpeas
- Crush tomato,onion,garlic,chili and ginger to a smooth paste.1 medium onion, 1 medium tomato, 1 inch ginger, 2 green chilies, 5 nos garlic cloves
- Heat oil in a pressure cooker. Add cumins.2 tablespoon oil, ¼ teaspoon jeera / cumin seeds
- Add crushed tomato onion masala.
- Add turmeric powder.¼ teaspoon turmeric powder
- Cook paste until it reduces oil.
- Add salt,coriander powder, chole masala and red chili powder. Mix them well.salt to taste, ½ teaspoon Everest chole masala, ½ teaspoon red chili powder, ¼ teaaspoon Coriander powder
- Add Kabuli chana and mix them well.
- Add water and bring to boil for 6-7 whistles.1 cup water
- Check chickpeas if they are soft otherwise presure cook for 3-4 whisltes again.
- Add Lemon juice and coriander leaves.¼ teaspoon lemon juice, fresh coriander
- Serve hot with paratha or roti, Rice.
Video
Notes
- You can avoid lemon juice.
- You can use other chana masala as well Or you can completely avoid chana masala.
- Kindly check chickpeas after 15 min. Sometimes it require more time to cook.
I have tried this recipe of yours Priya!! It was hell amazing dear. The aroma of the chole was super amazing really… Thanks for sharing this awesome recipe with all of us dear. Love & Regards
Aww you made my day 🙂 thank you so much for letting me know.