Northern India,

Punjabi Chole Masala/Punjabi Style Chickpea Preparation

June 16, 2014 Motions and Emotions 8 Comments

Days are passing very fast....Just we started with a new year, new hope and now we are already in the middle of the year. Can't imagine that six months have gone so fast...Why am I counting days? No not counting days, but thinking whether I will be able to achieve my goals I kept in my to-do-list in the starting of the year!!  For example, This year my target was to write 2 to 3 blog posts per week... I am already lagging behind and top of that I went for a month vacation.. I know pressure is increasing as the quarter starts and quarter ends...Keeping my fingers crossed for the remaining months of the year... 

Though lagging behind of target I achieved my 150th post :)...So forget all the worries and get into a party with rocking recipe Punjabi Chole Masala. I had many times in the restaurant however, trying at my kitchen for the first time. Punjabi Chole Masala is the famous North Indian Side dish. It really goes well with Paratha or Naan. Secret of this recipe is perfectly boiled chickpeas. Yes if chickpeas are boiled well, your Punjabi Chole Masala is going to rock. Try this at your kitchen!

Punjabi Chole Masala/Punjabi Style Chickpea Preparation


Chickpeas (kabuli chana) 1 1/2 cups
Sodium bi carbonate - 1/2 teaspoon (optional)
Onion - 3/4 cup, finely chopped
Tea leaves 1 tablespoon
Cumin Seeds - 1 teaspoon
Dry Red Chilli - 1
Coriander powder- 2 teaspoons
Cumin powder - 21/2 teaspoons
Red chilli powder - 1  teaspoons

Dry Mango Powder - 1 teaspoon
Turmeric powder 2 tablespoons
Green chillies slit4-6
Garlic paste - 1 teaspoons
Ginger paste - 2 teaspoons
Salt to taste

Sugar to taste
Tomatoes - 1/2 cup, chopped
Garam masala powder - 1 teaspoon
Coriander leaves - handful
Refined Oil - 1/2 cup


Soak chickpeas or kabuli chana overnight. Drain the water and put the chanas in a pressure cooker along with water, salt, turmeric powder and tealeaves tied in a cloth to form a bundle. Initially keep pressure cooker under slow to medium flame and later on high flame for 8 to 10 whistles depending on the quality of chana. You may add sodium bicarbonate while boiling it.  Once the chickpeas are soft, take them out in a pot and keep the tea liquor for using in gravy. discard the tea leaves.
Now heat oil in a wok and add cumin seeds and dry red chilli for seasoning. Add chopped onions and fry till golden brown. Add little sugar  to change the onion colors. Now add ginger and garlic paste and cook well. Later add dry spices (turmeric powder, chilli powder, cumin powder, coriander powder, amchur or dry mango powder) salt and mix them well. Next add tomatoes and cook till they are soft and tender. Now slowly add 1 table spoon water (tea liquor ) and cook the spices well. It's time to add boiled chickpeas and cover it for 5 minutes under medium flame. After opening the cover add more water (tea liquor) and cook for few more minutes. When the gravy consistency becomes thicker slow the gas and add garam masala powder, coriander leaves, green chilli. Few people also add pomegranate powder. Keep it for a minute or two. Switch off the gas and serve it with naan, paratha, kulcha. To make the gravy much more thicker, you can add boiled mashed potato while cooking the masala.


  1. love your bowl, yummy chole.

  2. Agreed, days and months are flying by through so quick. And with the many things we have to do, we don't realise how time is flying too.

    Its lovely dish and chloe, another all time fav in our house. Haven't try Punjabi version and nothing is holding me back after seeing your sharing.

  3. Looks really good and delicious.. thanks for visiting my blog :)

  4. Hello Amrita! My name is Victoria , but call me Vica [Veekah] ;)
    I also have a cooking blog (, if you want, we can follow follow each other on our blogs ;)
    Greetings from Sicily!!!!!!!!!!!!!

  5. wow thats an mouthwatering chole and tempting me dear :) i wud love to finish them with some bhaturas right away :)


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