chole

Chole masala is a spicy &amp; flavorful Indian dish made with chole aka chickpeas, spices and herbs. Serve Punjabi chole with rice, poori, naan or bhatura. Instructions for Stovetop and Instant pot included.

Chole Recipe

chickpeas (or chole (uncooked dried))

cinnamon

cloves

bay leaf

green cardamon

onions

green chilli (slit (optional))

ginger garlic (fine chopped or paste)

tomatoes (fine chopped or pureed (3 no))

salt (as needed (I used ¾ tsp pink salt))

chole masala ((refer notes))

¾ teaspoon garam masala

coriander powder

turmeric

kasuri methi ((dried fenugreek leaves) (optional))

ghee

½ inch ginger (julienne (for garnishing))

green chilli (slit)

coriander leaves ((fine chopped for garnishing))

Chole recipe

Rinse chickpeas in lot of water. Soak them overnight to 8 hours in water.

Next morning, drain the water and rinse them well.

Add to a pressure cooker along with 1½ cup water.

optional - Add a tea bag or dried amla or tea decoction.

Pressure cook until soft for 5 to 6 whistles on a medium heat. Chole must be soft cooked and not al dente.

If the chickpeas are aldente or hard, then pressure cook for 2 more whistles.

Preparation (skip this if using canned chickpeas)

Add oil to a hot pan, add cinnamon, clove, cardamom and bay leaf.

When they begin to crackle, add ginger garlic paste and saute until the raw smell goes off.

Add finely chopped onions and green chilli. Saute until the onions lose the raw smell and get golden to light brown.

Next add tomatoes, turmeric &amp; salt. Cook until the mixture turns mushy and soft.

Add chole masala powder, garam masala powder, coriander powder, turmeric &amp; red chili powder .

Stir and fry again for 1 to 2 minutes till the masala flavours come out.

You will also see the oil separating.

Add the pressure cooked chole along with the stock and 1 cup water.

Mix together and add more water as needed to bring it to a consistency.

Cover and simmer on a low flame for about 18 to 20 minutes until the chole absorb the flavors of masala.

When the gravy thickens, add ginger juliennes &amp; kasuri methi if using. Turn off. Keep covered for a while.

How to make punjabi chole (stovetop)

Heat ghee in a small tadka pan. Fry ginger and green chilies until fragrant. Pour this over the chole.

Sprinkle coriander leaves. Serve chole with rice, poori or bhatura.

Garnish (optional)

Press saute button on the IP and pour oil.

When the Ip displays hot, add the spices. Then the onions and green chili.

Saute the onions until golden to light brown.

Then add in ginger garlic and saute for 30 seconds.

Next add the tomatoes and salt.

Saute well until they break down a bit.

Add garam masala, chole masala, coriander powder, red chilli powder and turmeric.

Saute well until the raw smell of the onion and tomatoes reduces.

Pour 2 cups water and deglaze the pot. Then add soaked chickpeas.

Mix well and secure the IP with the lid.

Position the steam release handle to sealing.

Press cancel. Then press pressure cook (high pressure) and set the timer for 35 mins. If using canned chickpeas, then set the timer to 10 mins.

When the IP is done cooking wait for 18 to 20 mins for the pressure to release naturally.

Then open the lid. Add ghee, ginger julienne and kasuri methi.

Press saute button and cook for a few minutes.

To thicken the curry you can take 3 to 4 tbsps chole to a bowl and mash them well. Add to the curry.

Garnish with coriander leaves.

Instant pot chole

Chickpeas Indian curry where chickpeas are cooked with lots and lots of spices. Goes well with naan, roti or plain rice.

Punjabi Chole - Chickpeas Curry

+ 2 tablespoons raw chickpeas

green cardamom pods

black peppercorn

bay leaves

tea bags

salt (to taste)

water

onion

ginger-garlic paste

tomatoes

chole masala

red chili powder (or to taste)

paprika powder

cumin powder

ginger

garam masala

cilantro

Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.

In a pressure cooker add the soaked and drained chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick, salt and 4 to 5 cups water. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.

In a wok, heat 1 tablespoon of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.

Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.

Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.

Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.

Add the chickpeas next and stir will all the chickpeas are coated with the spices, around 2 minutes.

Add water (which was used for boiling the chickpeas), cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.

To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.

Fry till the juliennes are golden brown in color but do not burn them. Add to the chole curry, mix and switch off the flame.

Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.

Serve with roti, paratha or plain rice.

Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti.&nbsp;

Chola Chana Masala, Spicy Chickpeas

can of chickpeas (kable chana, Garbanzo beans)

tbsp oil

tsp asafetida (hing)

tsp cumin seeds (jeera)

tbsp besan (gram flour)

tomato

ginger paste

tsp chopped green chili

coriander powder (dhania)

tsp turmeric (heldi)

tsp red chili powder

salt

tsp garam masala

tbsp chopped cilantro (hara dhania)

Drain chickpeas and wash well.

Blend the tomatoes, green chilies and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.

Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.

Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.

Add the garam masala and cilantro. Let it cook for another minute.

Garnish with thin tomato slices.

One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the chickpea curry taste like the ones you get on the streets of Delhi. 

Chana Masala | Indian Chickpea Curry

water (for pressure cooking the chickpeas)

salt (or add as required)

sized onion, (finely chopped)

sized tomato, (finely chopped)

turmeric powder

red chili powder

¼ teaspoon Garam Masala Powder (- optional)

green chilies (- slit)

water (or the stock in which the chickpeas were cooked)

salt (as required)

black cardamoms

black peppers

sized tej patta ((indian bay leaf))

carom seeds ((ajwain))

cumin seeds

coriander seeds

fennel seeds

dry pomegranate seeds

red chilies

coriander leaves ((cilantro leaves))

½ inch ginger (- julienne)

lime (or lemon, sliced or quartered)

Rinse and soak the chickpeas in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. Rinse the soaked chickpeas.

To give a dark color to the chickpeas, traditionally dried amla (indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.

In a pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then add water

Season with salt and pressure cook the chickpeas for 12 to 15 whistles. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon. The chickpeas should not give you a bite when you eat it.

soaking and cooking white chickpeas

In a pan, take all the whole spices for the chole masala powder mentioned above and on a low heat begin to roast them.

Stir often and roast the spices till they get extra browned. Don't burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.

Let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.

roasting spices

Heat oil in a pan or kadai. Add ginger-garlic paste and saute till their raw aroma goes away.

Then add chopped onions and saute till the onions turn translucent or light brown.

Add tomatoes &amp; saute them till they soften and the oil starts to leave the sides of the masala.

Then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder &amp; garam masala powder (optional).

Stir the dry masala and then add slit green chilies

Add the cooked chole. Stir well.

Add salt. Then add about 1 to 1.25 cups of the stock in which the chana was boiled. You can also add water instead.

Stir and cover the chana.

making chole masala

Simmer on a low to medium flame. You can also cook without the lid. 

The gravy will thicken and reduce. Mash a few chickpeas. This will help thicken the  gravy. 

Simmer till you get the consistency you prefer. The consistency of this chickpea curry is not thin, but medium consistency or dry.

If you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Stir the gravy well.

Garnish it with coriander leaves &amp; ginger julienne.

Serve the Punjabi chana masala with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. 

This Chickpea Curry also tastes good with steamed rice or jeera rice.

cooking chole masala

This Chana Masala is an authentic North Indian Style Chickpea Curry or Chole Masala made with dried white chickpeas, freshly powdered spices (chana masala powder), onions, tomatoes and herbs.

The Punjabi Chana Masala recipe gives a good balance of spiciness, taste and flavor. The chole tastes awesome with Bhatura or Poori. You can also serve with roti or naan. 

SUGGESTIONS:
If you don't have amchur (dry mango powder) then add lime or lemon juice once the chickpea curry is done. You can also use canned chickpeas and add them once the tomatoes are sautéed.
In place of dried amla (indian gooseberries), you can use 1 tea bag to get the dark color on the chickpeas. 

Complete Chana Masala recipe with detailed step by step guide on:
https://www.vegrecipesofindia.com/punjabi-chole-chickpeas-in-a-spicy-gravy/

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#chanamasala #cholemasala #chanarecipe

Chana Masala (With Homemade Chole Masala Powder) | Punjabi Chole Recipe | Chana Masala Gravy

Quintessential Indian soul food, this chana masala recipe homemade garam masala for authentic punjabi flavors

Instant Pot Easy Chana Masala

chickpeas (rinsed)

yellow onion (finely diced)

ginger (grated)

garlic (minced)

coriander

kashmiri red chili powder

plum tomatoes (finely diced tomatoes

¼ teaspoon garam masala

cilantro (chopped)

In a bowl, combine  the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside. 

Select the high saute setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process. Add the ginger and garlic and saute until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric and chickpeas; pour in the 1.5 cups water; and stir well with a wooden spoon nudging loose any browned bits from the pot bottom.

Secure the lid and set the pressure release to sealing. Press the Cancel button to reset the cooking program, then select pressure cook/manual(hi) and set the cooking time to 35 minutes.

Allow natural pressure release. Open the Instant Pot and stir in the tomatoes and garam masala. Select the high saute setting and cook until the tomatoes soften, about 5 minutes. Garnish with cilantro 

Serve with hot parathas or puri. For gluten-free options serve with jeera rice or steamed rice.

https://content.jwplatform.com/videos/g65D06tF.mp4

Chana Masala also known as Chickpea Curry or Chole is the quintessential Indian soul food. This simple recipe achieves an authentic Punjabi Chana Masala flavor without a store-bought spice blend, and the sauce is full bodied with bold garam masala and deep tomato flavors.

This authentic Indian Instant Pot chana masala recipe a delicious vegan recipe that packs a protein punch. The recipe can be made with dry chickpeas or canned garbanzo beans.

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