Restaurant-Style Punjabi Chole Masala (Chana Masala)
55 minutes
811 reads
About Restaurant-Style Punjabi Chole Masala (Chana Masala)
Craving the vibrant flavors of North India? This easy Punjabi Chole Masala recipe delivers the authentic, restaurant-style taste you've been dreaming of. Imagine tender chickpeas bathed in a rich, aromatic gravy, infused with fragrant spices like bay leaf, cumin, and ginger.This comforting dish is incredibly versatile. Enjoy it with classic Indian breads like roti, bhatura, naan, and poori, or pair it with fluffy basmati, flavorful jeera rice, decadent biryani, or rich ghee rice.From a simple weeknight meal to a celebratory feast, this standout Chole Masala recipe is sure to impress. Prepare for an irresistible, restaurant-worthy experience that will have everyone asking for seconds!
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
For the Chole
- 1 cup Chickpeas soaked overnight
For the Masala
- 1 Tbsp Butter or oil
- 1 Bay Leaf
- 1 Cinnamon Stick 1-inch
- 1/2 tsp Cumin Seeds
- 1 medium Onion finely chopped
- 1 Tbsp Ginger-Garlic Paste
- 2 medium Tomatoes finely chopped
- 1 Tbsp Kashmiri Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Dry Mango Powder dry mango powder
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
- 2 tsp Chana Masala
- 2 cup Water
For Garnish
- 2 Tbsp Coriander Leaves chopped
- 1/2 tsp Lemon Juice optional
Instructions
- In a pot or pressure cooker, melt the butter over medium heat. Add the bay leaf, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.
- Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the chopped tomatoes and sauté until they soften and release their juices, about 5-7 minutes. This creates a rich base for the masala.
- Add the Kashmiri chili powder, turmeric powder, coriander powder, cumin powder, amchur powder, garam masala, chana masala, and salt. Sauté for a minute to bloom the spices, enhancing their flavor.
- Add the soaked chickpeas and water. Ensure the water is slightly salty, as the chickpeas will absorb some of the salt while cooking.
- Pressure cook for 7-8 whistles on medium flame. Alternatively, simmer in a pot for 45-60 minutes, or until the chickpeas are tender.
- Allow the pressure to release naturally before opening the cooker. For a richer gravy, mash a few chickpeas against the side of the pot.
- Stir in the lemon juice (if using) and garnish with fresh coriander leaves. Serve hot with your choice of bread or rice.
Recipe Notes
Good To Know
- For deeper flavor and darker color, steep a black tea bag in the simmering chickpeas or add a few dried amla (Indian gooseberries) while boiling.
- If you prefer a creamier texture, lightly mash a portion of the cooked chickpeas directly in the gravy.
- To make this dish vegan, substitute the butter with a neutral oil or vegan butter.
- Punjabi chole masala tastes even better the next day. Store leftovers in the refrigerator overnight and gently reheat.
Expert Tips
- Serve chana masala with freshly baked naan bread or basmati rice for a complete meal.
- Garnish with chopped cilantro, a dollop of yogurt or a squeeze of lemon juice for extra brightness.
- Adjust the spice level to your preference by adding more or less chili powder during cooking.
Storage Instructions
- Store leftover chana masala in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 25kcalFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mg
Shakuntla Tulshyan
Articles: 90
6 Comments
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This is awesome! Can’t wait to cook it.
Such a lovely dish! Thanks for sharing.
Such a perfect dish! Thank you.
This is perfect! Can’t wait to taste it.
Now I m falling in love with your recipes and pictures.
This looks so appealing! Thanks for sharing.