A delicious, protein pack and full of flavors, chana masala recipe from Punjabi cuisine is popular all over the Indian and even outside India ;). A spicy and enticing curry is prepared from Chole/Chickpea/Garbanzo beans, onion, tomatoes and few Indian spices and best enjoyed with Bhatura (deep-fried puffed Indian bread) but also goes well with chapatis, parathas, steamed rice or zeera rice.
These are various versions of chole curry in India. However, the recipe I am going to share with you all is simple and easy to prepare chana masala. Honestly it turns out tasty, lip smacking and your family members will drool over it. So let’s get started.
Cuisine: Punjabi/North Indian
Recipe Type: Main Course
Prep Time: 15 mins + Overnight soaking
Cook Time: 40-45 mins
- Chole/Garbanzo Beans: 1.5 cup
- Water: 3-4 cups
- Black cardamom: 1-2
- Green cardamom: 2-3
- Cloves: 2-3
- Black peppercorn: 4-5
- Bay leaves: 2
- Cinnamon stick: 1-2
- Cumin seeds: 1-2 tsp
- Heeng/Asofetida: 1/2 tsp
- Turmeric powder: 1/4 tsp
- Red chili powder: 1 tsp (or adjust as per your spice level)
- Kashmiri red chili powder: 1/2 tsp
- Garam masala powder: 1 tbsp
- Coriander powder: 1-2 tsp
- Dry Mango Powder: 1-2 tsp
- Kasuri Methi/Dry fenugreek leaves: 1-2 tsp
- Coriander/Cilantro: 2 tbsp, finely chopped
- Cooking oil: 2- 3 tbsp
- Salt to taste
- 1-2 medium-sized onion, finely chopped
- 2 ripe tomatoes, finely chopped/puree
- 1-2 tsp ginger-garlic paste
- 2 green chilies, slit
- Wash and soak the chana overnight or 6-7 hrs before preparing.
- Transfer the chana and water it has been soaking in into the pressure cooker, add little salt and mix.
- Close the cooker and allow it to whistle 3-4 times, lower the heat and cook for another 20 mins.
- Once done, allow the pressure to go down and then open. Separate the water and the chana, do not discard the water.
- Take a deep bottom pan, add oil, once hot, add heeng, cumin seeds, bay leaves, black & green cardamom, cinnamon stick, cloves and black peppercorn and saute for 1-2 mins.
- Add onions & green chillies and saute for 2-3 mins.
- Add ginger-garlic paste and saute till onions are golden in color.
- Add chopped/puree tomato, little salt(as we have added salt while boiling), turmeric powder. Mix well and cover the pan for 2-3 mins on low flame.
- Add red chili powder, garam masala powder, dry mango powder and cook till tomatoes separate from the oil.
- Add the boiled chole, water that has been set aside and mix gently and cover the pan.
- Mix occasionally and allow to cook.
- Repeat the process till the water is all consumed and the consistency of the gravy looks good.
- Add kasuri methi and mix well and let it cook for another 1-2 mins.
- Garnish with coriander leaves.
- Serve hot with any bread of your choice or zeera rice.
- If you want to prepare chole within 2-3 hours but have not soaked overnight. Take chole and plenty of water in a pan, bring it to boil and let it boil for 4-5 mins. turn off the gas and cover the pan. Let it sit for 1-1.5 hrs, now after an hours time your beans are at the same stage, where you have after overnight soaking.
- You can also make paste of onion, tomato rather than chopping to save time if you are in hurry.
- I have not used any market chole masala. Color is natural, used kashmiri red chili powder and very less turmeric powder along with the masala’s mentioned above.