chole recipe

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

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)

onion

tomato

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

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Chole Recipe

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Top 2 chole recipe recipes from across the web

The most viewed chole recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chole Recipe

Chana Masala | Indian Chickpea Curr...

The most viewed chole recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine