Chana(chole) Masala

Written by on in Curry, Dals
Jump to Recipe Print Recipe
Chana(chole) Masala
Pin
Print

Chana(chole) Masala

Recipe by Mudita BhageriaCourse: Curry, DalsCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

6

hours 
Cooking time

45

minutes

Punjabi chole masala or chana masala is one of the most popular curry dishes from Northern India made by cooking chickpeas with onions, tomatoes and lots of spices. 
In Northern India, no wedding or party is complete until you have chole masala on the menu. It is the heart of one of the popular dishes from Northern India called ‘Chola – Bhatura. This dish is liked by children, adults and elderly as well. It is full of protein & fiber and is quite healthy and easy to make.
I hope you like it.

Ingredients

  • 2 cups kabuli chana (Chickpeas/ Garbanzo)

  • 1 medium onion – finely chopped

  • 2 medium tomatoes –  finely chopped, (optional)

  • 2 green chillies – finely chopped

  • 2 tsp ginger- grated

  • 2 tsp garlic – crushed

  • 1 tsp imli pulp

  • 1 tsp cumin seed

  • ½ tsp hing

  • 2 tbsp channa masala

  • 2 tsp red chilli powder

  • 2 tbsp oil

  • 2 or 3 cloves , and crushed

  • 1 tsp cinnamon powder

  • 1 tsp anardana powder

  • 2 tsp coriander leaves finely-chopped

  • 1 lemon

  • 1 teabag

  • Salt to taste

Directions

  • Rinse choley and soak for about  6 to 8 hours. Add soaked choley to a pressure cooker  with 5 cups of water, salt, clove and hing and tea bag.
  • Put the pressure cooker on medium heat and let it cook till  6-8 whistles (About 30 minutes in an instant pot). Keep the cooker lid closed until it cools down. Remove teabag.
  • Check the tenderness of the choley and if not tender, cook for a few more minutes till tender. Remember if choley is not tender and if you add gravy, it will never get tender.
  • Take a potato crusher (or serving spoon) and crush the boiled choley a bit (Do not overcrush).
  • Take a frying pan, add oil and put on medium heat. When oil is hot, add cumin seed and let it crackle
  • Add chopped onions and a little bit of salt as required, and cook till onions are golden in color.
  • Add chopped tomatoes, green chilli, ginger, garlic, red chilly powder and imli pulp. Stir for about 2 to 3 minute and mix everything into a thick gravy.
  • Add chana masala and anardana powder to the gravy and mix. Add the gravy to the choley and cook with the lid closed on medium heat for about 10 to 15 minutes. Check for consistency and it should not be too watery.
  • Take a pan and heat 1 tsp ghee (clarified butter), when hot, add crushed clove and  cinnamon, wait for about 15 seconds. Season with clove and cinnamon mix.
  • Garnish with coriander leaves and lemon.

Notes

  • If you like this recipe, please check out similar recipes in ttps://amzn.to/3PAH9s1 (available on Amazon.
  •  Add spice as you like.