Punjabi Chole Recipe | Chana Masala | Indian Spiced Chickpeas Curry Recipe
Punjabi Chole recipe is a spicy North Indian Curry. It is one of the most delicious and popular curries of India served with fried leavened puffed Indian Bread called Bhature.
In this Punjabi Chole recipe, the Kabuli Chana or White Chickpeas are soaked(overnight or 6-8 hrs) and pressure cooked with salt and whole spices till soft. Add that boiled chana into a gravy made from onion, ginger, garlic, tomato, Indian spices, and cook it until the oil separates. Drizzle a few splashes of lime juice and garnish with coriander leaves.
This Punjabi Chole is mildly spicy, aromatic, a little tangy, and tasty. Chickpeas are also called Chole or Chana. It is rich in protein, minerals, and fiber. It has a nutty-soft texture. In this recipe, I am using store-bought Chole Masala Powder. Other recipe ingredients are simple and readily available in the kitchen.
If you forgot to soak the chickpeas, then add the chickpeas into hot boiled water for about 2-3 hrs and pressure cook them. You can also use canned Chickpeas if you are in a hurry. Soaking of chickpeas is necessary because it provides nutrients to our body.
Always soak some more Chickpeas to make a delicious Chickpea Salad. Click here for the recipe.
- Punjabi Chole or Chana Masala is typically served hot with a combo of Bhatura with some vegetable or chili pickle, onions slice, lime wedges, and chilled Lassi to enjoy a perfect Punjabi meal.
- Punjabi Chole, Bhature, Puri or Kulcha, and Gulab Jamun is a very famous menu for evening parties. Click here for the perfect Gulab Jamun recipe.
- Punjabi Chole tastes delicious with Plain rice, Jerra Rice, Tandoori Roti/Naan, Phulka, Chapati, Kulcha, Paratha, or Puri/Poori.
- You can make the Chole recipe for your lunch or dinner meal menu.
What else you do with Leftover Chole?
You can use the leftover Chole to make Chole salad, Chole Rice, Chickpea Taco, Chole Chaat, or Chole Tikki.
Here is the video recipe of the Punjabi Chole Recipe :
You may also like some more Indian Curry recipe :
- Aloo Bhindi | Bhinda Bataka Recipe | Okra Potato Stir Fry
- Lauki Aloo ki Sabji | Bottle Ground Potato Curry
- Green Tomato Sabji ( Hare Tamatar ki Sabji )
- for more curry recipes click here.
Do try my finger-licking Punjabi-style Chole recipe, and let me know how it turned out in the comments section. I will appreciate your valuable feedback! If you like this recipe, then share it with your friends and family and rate the recipe card.
Here is the complete recipe card of the Punjabi Chole recipe :
- Chole / Chickpea - 1 cup
- Onion - 3, chopped
- Tomato - 4-5, paste
- Garlic - 5-6 cloves, paste
- Ginger - 1” , paste
- Dry red chili - 1, broken
- Bay leaf - 1
- Cinnamon - 1 piece
- Cloves - 2
- Black pepper - 2
- Red chili powder - 1 tsp, as per taste
- Chole masala - 1 tsp, as per taste
- Turmeric powder - ¼ tsp
- Coriander powder - 1 tsp
- Salt - as per taste
- Lemon juice / Dry mango powder / anar dana - as per taste
- Coriander leaves - handful, chopped
- Ghee - 2 tbsp
- Oil - 2tbsp
- Wash chole and soak in enough water at least for 6-8 hrs or overnight.
- Pressure cook them for 4 - 5 whistles and then cook on sim for 10 minutes.
- While boiling you can add whole spices.
- When pressure released, open the cooker and check chole is done or not.
- Keep it aside for further use.
- In a Kadai, add ghee and oil.
- Add whole spices, dry red chili, and bay leaf.
- Saute for a minute and add chopped onion.
- Fry until the onion turns brown in color.
- Once onion cooked properly and released oil, add ginger garlic paste.
- Saute until the raw aroma goes away.
- Add tomato paste.
- Cover and cook until oil separates and tomatoes become soft and mashy.
- Add all dry masala and salt as per taste.
- Cook until oil separates.
- Add boiled chole along with water.
- Mix well. Mash a few chole with the spoon.
- Cover and cook for 10 - 12 minutes.
- Add more water if required.
- Once get the desired consistency, turn off the flame.
- Add lemon juice and chopped coriander leaves.
- Add tsp of ghee and serve hot with bhature, kulcha, or plain paratha.