Punjabi Chole Masala (Chickpea Curry) Recipe

Updated on December 26, 2018
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

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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 time: 30 min
Cook time: 1 hour 30 min
Ready in: 2 hours
Yields: 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 ginger piece, sliced thin
  • 2 teaspoons hara dhania (cilantro), chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon jeera (cumin seeds)
  • 1 teaspoon coriander powder
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1 potato, peeled and chopped
  • 1 tsp tea leaves soaked in a little hot water to make tea water
  • 1 liter water

Instructions

  1. In a pressure cooker, put 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 heat to low and cook for 20 minutes. Then put 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 heat to low, and add in the jeera, garam masala, red chilli powder, salt, and coriander powder. Stir-roast for 4-5 minutes on medium to medium-low heat.
  9. Add in the boiled chole and chana dal, and the cilantro. Stir-roast for about 5-7 minutes.
  10. In between when the chole are soft, add in the anardana and stir-roast for 2-3 minutes.
  11. Add in the saved water, adding less of it if you want a thicker gravy. Raise heat to medium and let the water come to a boil.
  12. Reduce 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 in between 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.
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Punjabi Chole Masala (Chickpea Curry) Recipe

Questions & Answers

    Comments

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      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Oh yes, Poppy! Do give it a try!

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Thank you, Dora.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Thank you, Devika.

      • Peggy W profile image

        Peggy Woods 

        6 months ago from Houston, Texas

        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!

      • poppyr profile image

        Poppy 

        6 months ago from Tokyo, Japan

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

      • MsDora profile image

        Dora Weithers 

        6 months ago from The Caribbean

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

      • DDE profile image

        Devika Primić 

        6 months ago from Dubrovnik, Croatia

        Spicy and worth a try.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Sent it bro. Take care!

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Try it Shaloo. Thank you for reading.

      • swalia profile image

        Shaloo Walia 

        6 months ago from India

        One of my favorite dishes!!

      • manatita44 profile image

        manatita44 

        6 months ago from london

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

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

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        6 months ago from From Mumbai, presently in Jalandhar,INDIA.

        Merry Christmas and may you stay blessed, my friend!

      • manatita44 profile image

        manatita44 

        6 months ago from london

        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!

      • billybuc profile image

        Bill Holland 

        6 months ago from Olympia, WA

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

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