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Punjabi Chole Masala (Chickpea Curry) Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Chole masala is a beloved Punjabi dish.

Chole masala is a beloved Punjabi dish.

About Punjabi Chole Masala

Chole masala is a chickpea or garbanzo bean curry dish—and Punjabi chole masala, which refers to the version that is prepared in the Punjab state of North India, is the most popular among all the different types of cooked chickpea curries. Flavored with a wide assortment of spices that are roasted with the chickpeas for a long time to ensure a lovely blending of flavors, this is a dish to be savored by everyone.

Traditionally served with bhatura or kulcha (two types of Indian flatbread), it can also be served with other types of flatbread like naan, poori, paratha, or roti.

Chickpeas are a very healthy food, and they are also a versatile food ingredient.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 30 min

2 hours

Serves four people

Ingredients

  • 250 grams safed chole (white chickpeas), soaked overnight, then chopped
  • 1/2 cup chana dal (split Bengal gram), soaked overnight
  • 4 tablespoons oil
  • 2 sliced onions
  • 2 teaspoons ground anardana (pomegranate seeds) or amchur (mango powder)
  • 2 tejpatta (bay leaves)
  • cloves from a whole garlic bulb and 2 green chillies, grated
  • 2 inches of ginger, sliced thin
  • 2 teaspoons hara dhania (cilantro), chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon jeera (cumin seeds)
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1/2 teaspoon red chilli powder
  • 1 potato, peeled and chopped
  • 1 teaspoon tea leaves soaked in a little hot water to make tea water
  • 1 liter water

Instructions

  1. In a pressure cooker, add the soaked chole and chana dal without the soaking water. Add 1 liter water, as well. Close the cooker and keep the heat on high.
  2. At the first whistle, reduce the heat to low and cook for 20 minutes. Then turn off the heat.
  3. When the pressure subsides, open the pressure cooker and check the chana. They should be soft. If not, continue cooking them until soft.
  4. On the side burner, keep a wok on high heat. Add the oil and let it heat up.
  5. While the oil is heating up, strain out the boiled chana and chana dal. Save this water for later use.
  6. When the oil is hot, add the sliced onions and bay leaves. Saute until the onions turn pink.
  7. While the onions are sauteeing, place another pan on the stove and dry-roast the anardana powder on low to low-medium heat until it turns dark brown. Then remove and set aside.
  8. When the onions are done, add in the garlic, green chillies, ginger, and the chopped potato. Stir a few times, reduce the heat to low, and add in the jeera, garam masala, red chilli powder, salt, and coriander powder. Stir-roast for 4 to 5 minutes on medium to medium-low heat.
  9. Add in the boiled chole and chana dal along with the cilantro. Stir-roast for about 5 to 7 minutes.
  10. In between when the chole are soft, add in the anardana and stir-roast for 2 to 3 minutes.
  11. Add in the saved water, adding less of it if you want a thicker gravy. Raise the heat to medium and let the water come to a boil.
  12. Reduce the heat to low and let the gravy simmer for 15 to 20 minutes. After about 3 minutes, add in the tea water. Stir and let it simmer. Keep stirring until done.
  13. Remove and garnish with a little cilantro, some onion rings, tomato slices, and a couple of whole green chillies. Serve with kulchas or flatbread of your choice.

Recipe Video

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 29, 2018:

Thank you for appreciating, Peggy. Have a wonderful new year.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 29, 2018:

Oh yes, Poppy! Do give it a try!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 29, 2018:

Thank you, Dora.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 29, 2018:

Thank you, Devika.

Peggy Woods from Houston, Texas on December 28, 2018:

What a gorgeous photo! People say you eat with your eyes prior to feeding your stomach. This photo is a visual delight. Your recipe sounds delicious. Thanks! Wishing for you a wonderful year ahead!

Poppy from Enoshima, Japan on December 27, 2018:

I love chickpeas and I love curry! I bet this is ultra-delicious.

Dora Weithers from The Caribbean on December 26, 2018:

I like chick peas (chana) and I like the recipe. Thank you.

Devika Primić from Dubrovnik, Croatia on December 26, 2018:

Spicy and worth a try.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 26, 2018:

Sent it bro. Take care!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 26, 2018:

Try it Shaloo. Thank you for reading.

Shaloo Walia from India on December 26, 2018:

One of my favorite dishes!!

manatita44 from london on December 26, 2018:

Umm? Perhaps your address was not in the list. I will check again. Meanwhile send it to me. ceeccil@hotmail.com. peace.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 25, 2018:

Glad you like the dish, manatita. Unfortunately. I have not yet received your card. Merry Christmas to you, my friend.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 25, 2018:

Merry Christmas and may you stay blessed, my friend!

manatita44 from london on December 25, 2018:

Another of my favourites. I prefer your presentation as they give it to me with the tomato and pepper on top. The Sri Lankans also do it very curried (Brown)

Hope you got my card today. A very fabulous Christmas to you and jai to you and Guru for 2019. Om Shanti!

Bill Holland from Olympia, WA on December 25, 2018:

Merry Christmas, Happy Holidays, and love and peace always to you, my friend!