Punjabi chole masala or chana masala is a very popular North Indian curry dish prepared using chickpeas. Infact no wedding or any party would be incomplete without chole masala.
Here I could remember something!! When we were in South Africa, I had many North Indian friends and all the birthday parties we attend would have chole masala in the menu.
I learnt this recipe from one of my friend who is from Ujjain. Though we haven’t met for 10 years now, still I could remember her way of making. She makes the excellent chole masala I have eaten so far!!
Coming to the recipe,chickpeas are soaked in water for 8 hours and cooked in onion, tomato gravy which is blended with many spices. Infact in this recipe, we are going to make chole masala with all the spices available at home which makes it more aromatic and delicious.
The color to the chole masala comes from two tea bags which is dropped along with chickpeas and pressure cooked. These tea bags give good color to the chole masala and doesn’t affect the taste of it.
Chole masala goes well with chapati, roti, bhatura, jeera rice, puri and with plain rice too.
Please go through the step-by-step pictures with detailed explanation.
1 cup = 200 ml.
- Chickpeas- 1 and a half cup
- Onion- 2 medium sized ( finely chopped)
- Tomato puree– from 3 tomatoes
- Ginger garlic paste- 1 tsp
- Bay leaf- 2
- Cinnamon- 1 inch
- Cloves- 4
- Cardamom pods- 3
- Tea bag- 2
- Salt- as needed.
To make chole masala:
- Red Chilli- 4
- Coriander seeds- 1 tsp
- Cumin seeds- 3/4th tsp
- Kasuri methi- 1 tsp
- Fennel seeds- 1/4th tsp
- Peppercorns- 1/4th tsp
- Cloves- 3
- Turmeric powder- 1/4th tsp
- Asafoedita powder- 1/4th tsp
- Amchur powder- 1/2 tsp.
- If you want lighter color, use 1 tea bag. If you want some more dark color, use 1 more tea bag. If you do not want to use tea bags, leave it.
- Go through the above pictures with step-by-step explanation carefully.