Punjabi Chole Masala
About this recipe
Punjabi Chole Masala is a rich and flavorful chickpea curry that's perfect for pairing with puris or bhaturas. This version stands out with its unique blend of spices and a special technique for cooking the chickpeas, resulting in a deep, satisfying flavor.
In this recipe, the chickpeas are soaked overnight and then pressure-cooked with a tea bag, which gives them a lovely brown color and enhances their taste. The combination of spices and optional ghee adds a luxurious touch to this classic dish.
Ingredient notes
- Chickpeas should be soaked overnight before cooking.
- Amchur powder is also known as dry mango powder.
Tips from HomeCookingShow’s video
- Using a tea bag while pressure cooking the chickpeas helps achieve a rich brown color, which is key to this dish's appearance and flavor.
- Crushing kasoori methi between your palms before adding it releases more flavor into the dish.
Good to know
- How long does it take to make Punjabi Chole Masala?
- The total time to make Punjabi Chole Masala is 60 minutes.
- What can I serve with Punjabi Chole Masala?
- Punjabi Chole Masala pairs well with puris, bhaturas, chapatis, or rice.
No life story here — the video and the recipe are the whole point. All credit to HomeCookingShow: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak 2 cups of chickpeas overnight.
- 2
Pressure cook the soaked chickpeas with enough water to immerse them, a tea bag, a piece of cinnamon, a bay leaf, 1 teaspoon of salt, and a pinch of baking soda for a couple of whistles until cooked.
- 3
Remove the tea bag, bay leaf, and cinnamon stick from the cooked chickpeas.
- 4
In a kadai, heat 2 tablespoons of oil and add a piece of cinnamon, a bay leaf, and cumin seeds.
- 5
Add 2 finely chopped onions and sauté until golden brown.
- 6
Add 1 large teaspoon of ginger garlic paste and mix well.
- 7
Add 2 chopped tomatoes and sauté until mushy.
- 8
Add 2 slit green chillies.
- 9
Add the spice powders: 0.5 teaspoon turmeric powder, 2 teaspoons red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1.5 teaspoons garam masala powder, and 2 teaspoons amchur powder. Mix well.
- 10
Add 1 teaspoon of salt and combine everything.
- 11
Add the cooked chickpeas and mix well.
- 12
Add 0.5 cup of water, close the kadai, and let it cook for about 10 minutes on medium flame.
- 13
After 10 minutes, add 2 teaspoons of anardhana powder and 1 teaspoon of crushed kasoori methi. Mix well.
- 14
Optionally, add 2 teaspoons of ghee for richness.
- 15
Garnish with chopped coriander leaves and juliennes of ginger before serving.
Heads up — we had to guess a little:
- The quantity of water added is inferred based on typical cooking practices for curries.
Credit where it’s due: this recipe was transcribed from HomeCookingShow’s original video on YouTube. Follow them there — it’s their dish.
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