Chana masala recipe or punjabi chole masala with step by step pictures – one simple and yet lip smacking punjabi chole recipe. this is among the most tried and tested chole recipe. Me innumerable times, but also by many readers have attempted not only it.
the recipe has been adapted from anita’s website. Over an interval of six years years in the time I adapted this recipe, I made some changes in ingredients along with proportions. After a lot of changes, here is the recipe which gives a great balance of taste, spiciness and flavor. Therefore I determined to update this in the post too. The result is a punjabi chole like you get in the roads of punjab and delhi.
the original chole recipe on this particular blog was released on aug 20 2009. Its 6 years now and I've now updated the recipe with the versions and with step by step pics. Yet, keeping the old pic of the spices I took with mobile once I started the blog, just as a memoir.
to get an authentic taste in the punjabi chole masala, I use dried amla (dessicated indian gooseberry) and dry pomegranate seeds. A dark colour is given by the dried amla to the chole, together with a light tang. The pomegranate seeds give a sour taste. Now I know that these two ingredients aren't easily available everywhere in india as well as on earth. so as a replacement, when I did not get these, two fixings, I might add dry mango powder (amchur powder) towards the ending. in the lack of amchur powder, you can even squeeze some lime juice towards the end.
In case you are not fussy about the dark shade, then only simply cook the chickpeas in water with some salt. A touch of baking soda added while cooking, makes the chickpeas light and soft. I usually do not add baking soda. The spices are roasted till they are after ground and get additional browned. this chole masala is subsequently blended with sauted onion-ginger-tomato mixture. This makes the chole flavorsome.
We might get amazing chole bhature in many places, when living in delhi & gurgaon. I make this recipe often which tastes exactly like the street side chole, minus the heat since I usually do not live in these areas any more. Since we do’t favor overly hot food. But you can raise the quantity of garam masala powder & red chili powder to get the extra spice and heat.
Palak chole or chole with coconut, although, there are many versions of making chole like methi chole but I liked this punjabi chole recipe the most. for folks individuals who adore chole (chickpea) recipes, there are few more amazing chole recipes in the website amritsari chole, punjabi kala chana, punjabi chana, chana chaat and chana pulao.
2. to give a dark color to the chana, traditionally dry amla (indian gooseberries) are added. These give a faint sourness to the stock. Then add 1 tea bag that is black, if you do not have dried amla. You can also just cook the chickpeas with salt and water.
3. In a pressure cooker add the chole along with a tea bag or the 2 to 3 dried amla pieces. taj tea bags work very well. Then pour.
4. season with salt. stir very well.
5. Pressure cook for 18 to 20 whistles. the chana should be cooked nicely an softened. The chole should be soft when you mash it. You should not be given a morsel when it is eaten by you by the chana. If you do not need a pressure cooker, then cook the chickpeas in a pot with lots of water.
6. In a pan, take all the whole spices for the chole masala and on a low heat start to roast them.
7. Stir frequently and roast the spices till they get extra browned. do’t combust them. You need to go beyond a stage roasting them after they become fragrant than what is the norm normally and they get browned.
8.stir well. Then add green chilies that are slit to the onion-ginger-tomato mixture.
9.Add the drained & cooked chole. Allow the stock.
10.stir well.
11. stir. Keep the inclusion of salt in check as salt is there in the stock.
12. and cover the chole masala. You may also cook without the lid. mash a number of chana. this will help thicken the gravy. You are able to keep the consistency you prefer. At home we favor the chickpeas with a little gravy.
13. in case, you haven't added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. about 1 tsp amchur powder is enough. Nevertheless, it is possible to add more or less of it depending on your taste. stir very well.
14. the chana masala ready to be served.
15.Garnish punjabi chole asala with coriander leaves and chopped onions. Serve the punjabi chole with kulcha, bhaturas, aloo bhatura, poori, naan, together with sliced onions and lime. Chole also tastes great with jeera rice or plain rice.
16. pic below. Remove the amla pieces which would have softened by now or the tea bag from the stock.
17. Heat oil in a pan or kadai. add ginger-garlic paste and saute till their uncooked smell goes away.
18. Then add chopped onions and saute till the onions turn light or translucent brown.
19.Add chopped tomatoes.
20.Saute the tomatoes the oil begins to leave the sides of the masala and till they soften.
the recipe has been adapted from anita’s website. Over an interval of six years years in the time I adapted this recipe, I made some changes in ingredients along with proportions. After a lot of changes, here is the recipe which gives a great balance of taste, spiciness and flavor. Therefore I determined to update this in the post too. The result is a punjabi chole like you get in the roads of punjab and delhi.
the original chole recipe on this particular blog was released on aug 20 2009. Its 6 years now and I've now updated the recipe with the versions and with step by step pics. Yet, keeping the old pic of the spices I took with mobile once I started the blog, just as a memoir.
to get an authentic taste in the punjabi chole masala, I use dried amla (dessicated indian gooseberry) and dry pomegranate seeds. A dark colour is given by the dried amla to the chole, together with a light tang. The pomegranate seeds give a sour taste. Now I know that these two ingredients aren't easily available everywhere in india as well as on earth. so as a replacement, when I did not get these, two fixings, I might add dry mango powder (amchur powder) towards the ending. in the lack of amchur powder, you can even squeeze some lime juice towards the end.
In case you are not fussy about the dark shade, then only simply cook the chickpeas in water with some salt. A touch of baking soda added while cooking, makes the chickpeas light and soft. I usually do not add baking soda. The spices are roasted till they are after ground and get additional browned. this chole masala is subsequently blended with sauted onion-ginger-tomato mixture. This makes the chole flavorsome.
We might get amazing chole bhature in many places, when living in delhi & gurgaon. I make this recipe often which tastes exactly like the street side chole, minus the heat since I usually do not live in these areas any more. Since we do’t favor overly hot food. But you can raise the quantity of garam masala powder & red chili powder to get the extra spice and heat.
Palak chole or chole with coconut, although, there are many versions of making chole like methi chole but I liked this punjabi chole recipe the most. for folks individuals who adore chole (chickpea) recipes, there are few more amazing chole recipes in the website amritsari chole, punjabi kala chana, punjabi chana, chana chaat and chana pulao.
Step by chana masala recipe or step punjabi chole:
1. Add enough number of water as the chickpeas increase in size. Pic of soaked & rinsed chickpeas.2. to give a dark color to the chana, traditionally dry amla (indian gooseberries) are added. These give a faint sourness to the stock. Then add 1 tea bag that is black, if you do not have dried amla. You can also just cook the chickpeas with salt and water.
3. In a pressure cooker add the chole along with a tea bag or the 2 to 3 dried amla pieces. taj tea bags work very well. Then pour.
4. season with salt. stir very well.
5. Pressure cook for 18 to 20 whistles. the chana should be cooked nicely an softened. The chole should be soft when you mash it. You should not be given a morsel when it is eaten by you by the chana. If you do not need a pressure cooker, then cook the chickpeas in a pot with lots of water.
6. In a pan, take all the whole spices for the chole masala and on a low heat start to roast them.
7. Stir frequently and roast the spices till they get extra browned. do’t combust them. You need to go beyond a stage roasting them after they become fragrant than what is the norm normally and they get browned.
8.stir well. Then add green chilies that are slit to the onion-ginger-tomato mixture.
9.Add the drained & cooked chole. Allow the stock.
10.stir well.
11. stir. Keep the inclusion of salt in check as salt is there in the stock.
12. and cover the chole masala. You may also cook without the lid. mash a number of chana. this will help thicken the gravy. You are able to keep the consistency you prefer. At home we favor the chickpeas with a little gravy.
13. in case, you haven't added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. about 1 tsp amchur powder is enough. Nevertheless, it is possible to add more or less of it depending on your taste. stir very well.
14. the chana masala ready to be served.
15.Garnish punjabi chole asala with coriander leaves and chopped onions. Serve the punjabi chole with kulcha, bhaturas, aloo bhatura, poori, naan, together with sliced onions and lime. Chole also tastes great with jeera rice or plain rice.
16. pic below. Remove the amla pieces which would have softened by now or the tea bag from the stock.
17. Heat oil in a pan or kadai. add ginger-garlic paste and saute till their uncooked smell goes away.
18. Then add chopped onions and saute till the onions turn light or translucent brown.
19.Add chopped tomatoes.
20.Saute the tomatoes the oil begins to leave the sides of the masala and till they soften.
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