Easy Chana Masala Recipe (Traditional Amritsari)

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 favourite 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 (पंजाबी छोले या चना मसाला) with hot puffed up bhature, roti, naan or kulcha with onion and lemon as accomplishments.

step wise preparation of authentic punjabi chana masala recipe in pressure cooker:

Punjabi Chole Masala – Easy Chana Masala Recipe:

Recipe Type: Main
Cuisine: North Indian
Author: Cherie
Prep time: 5 hours
Cook time: 30 mins
Total time: 5 hours 30 mins
Serves: 4

Chole masala is an authentic Punjabi lip-smacking dish that one cannot wait to try.

Ingredients:

• Chickpeas – 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 mix – 2 tbsp
• Chopped coriander – 2 tbsp
• Coriander powder – 1 tsp (optional)
• Red chilli powder – 1 tsp (optional)

Instructions:

• Soak the chickpeas overnight or for at least 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 chickpeas 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.

Notes:

* Generally, when we add chole masala we don’t need to add any other powders, but if you like it little spicy, you can red chilli powder and coriander powder.

** 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.)

Authentic Amritsari Chana Masala Recipe

Cherie

An easy chana masala recipe for you to cook.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Soaking Time 5 hours hrs

Total Time 5 hours hrs 40 minutes mins

Course Main Course

Cuisine Indian, Punjabi

Servings 3 people

Calories 562 kcal

Equipment

• Pressure cooker

Ingredients

  

• 2 cups Chickpeas
• 2 Onions finely chopped
• 2 Tomatoes finely chopped
• 2 Green chillies slit
• 3 tbsp Oil 
• 3 tbsp Ginger garlic paste
• Salt as per taste
• 2 tbsp Chole masala spice mix
• 2 tbsp Coriander chopped
• 1 tsp Coriander powder optional
• 1 tsp Red chilli powder optional

Instructions

 

• Soak the chickpeas overnight or for at least 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 the oil.
• Add the chole masala powder to this and mix well. Add the pressure cooked chickpeas 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.

Notes

* Generally, when we add chole masala spice mix we don’t need to add any other powders, but if you like it little spicy, you can red chilli powder and coriander powder.

** 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.)

Keyword chana masala, chickpeas curry, chole recipes, gluten-free, punjabi dish, veg recipes

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