Punjabi chole masala is simply irresistible and tempting. Though there are many variations in making chana, this Punjabi chole masala recipe is the easiest to make.
Chole masala is a Punjabi dish which is an Indian’s favorite irrespective of which part of India he/she belongs to. Chole masala or chana masala (पंजाबी छोले या चना मसाला) whichever name you call it, the key ingredients are chick peas and chole masala.
Punjabi Chana Masala – A Perfect Lunch Box Recipe
Little heavy on the tummy chole masala is a healthy and nutritious recipe. Chole or chickpeas are rich in protein and they will serve your child’s nutritional needs well. A perfect lunch box recipe with few rotis in a silver foil, this Punjabi chole masala is an awesome recipe.
Serve this mouth-watering chole masala with hot puffed up bhature, roti, naan or kulcha with onion and lemon as accomplishments.
step wise preparation of authentic punjabi chole masala recipe:
- Chick peas - 2 cups
- Finely chopped Onions - 2
- Finely chopped tomatoes - 2
- Slit Green chillies - 2
- Oil - 3 tbsp
- Ginger garlic paste - 3 tbsp
- Salt as per taste
- Chole masala - 2 tbsp
- Chopped coriander - 2 tbsp
- Coriander powder - 1 tsp (optional)
- Red chilli powder - 1 tsp (optional)
- Soak the chick peas overnight or for atleast 5 hours. Drain the water and wash thoroughly and place them in a pressure cooker and add enough water to cook the chickpeas.
- Add salt to the Chickpeas pressure cook them till soft. Do not drain the cooking liquor.
- In a deep bottomed pan, take oil and heat it. Once the oil is hot, add the finely chopped onions and fry till golden brown.
- Add ginger garlic paste and cook while stirring till the raw flavour is gone.
- Once the ginger garlic paste is cooked, add finely chopped tomatoes. Add salt (keep in mind that we already added salt to cook chole) and cook with the lid closed till the tomatoes ooze out oil.
- Add the chole masala powder to this and mix well. Add the pressure cooked chick peas along with the stock and cook with the lid closed.
- Cook for 10 mins till the chole absorbs the flavour of the gravy. Add slit green chillies and mix well. Garnish with coriander and turn off the flame.
** While cooking chole, add a pouch with a tea bag and dry mango pieces that will give the chole nice colour. (I skipped this step, in my preparation today.)