Jan 282013

Punjabi Chhole Masala Recipe is chick peas cooked traditional way in onion-tomato based gravy with authentic spices.

Cooking Time: Appr. 45 Minutes
Serves: 4-5 People

Punjabi Chhole Masala Recipe


2 cups chickpeas (kabuli chana)
2 bay leaves
1 teabag (optional for dark colour)
4-5 cloves
2 black cardamoms
1 green cardamom
2 small cinnamon sticks

For the Punjabi Chhole Masala Gravy:

2 medium red onions
3 medium tomatoes
2 tablespoon oil
1 tablespoon garlic- ginger paste
1 teaspoon cumin seeds
¼ teaspoon asafoetida (hing powder)
1 teaspoon sugar
½ teaspoon freshly crushed black pepper
1 teaspoon coriander powder
½ teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon dried ginger powder
1 teaspoon amchur powder (dried raw mango powder)
1 teaspoon tamarind paste or anardana powder
½ teaspoon Punjabi garam masala powder
2 tablespoon kasuri methi (dried fenugreek leaves)
Some fresh ginger flakes for garnishing
Salt to taste

Punjabi Chhole

Cooking Method:

1. Soak the chickpeas (kabuli chana) overnight in the water.

2. Boil the chickpeas with bay leaves, teabag, cloves, black cardamoms, green cardamoms, cinnamon sticks and salt with enough water. Boil until soft and bit mushy.

3. Chop the red onions and tomatoes.

4. Heat the oil in a pan. Add the cumin seeds. When the cumin seeds crackle, add asafoetida (hing powder).

5. Add the chopped onion and fry until brown.

6. Add the garlic-ginger paste and stir for a minute.

7. Add the chopped tomatoes. Fry and cook until they are cooked and mushy.

8. Add the sugar, freshly crushed black powder, cumin powder, coriander powder, red chilli powder, amchur powder (dried raw mango powder), salt to taste and dried ginger powder with 3-4 spoon water from boiled chick peas. Mix well and cook 2-3 mins.

9. Add the boiled chickpeas (kabuli chana) and bring it to boil. You can take all whole spices out, if you wish at this point but make sure you take teabag out before start cooking punjabi chhole masala recipe.

10. Add the Punjabi garam masala powder and kasuri methi (dried fenugreek leaves) and simmer the punjabi chole masala recipe for 5 mins.

11. Finally turn the heat off and garnish Punjabi chhole recipe with fresh ginger flakes.

Serve punjabi chole masala warm with bhatura, puri, naan or paratha.

Punjabi Chole Masala Recipe

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