Authentic Punjabi Chole Masala Recipe
Learn to make Authentic Punjabi Chole Masala Recipe with step-by-step pics. A luscious, medium spicy, and tangy gravy with tender chickpeas perfectly with thick sauce bursting out with flavors is what exactly Halwai style Punjabi Chole Masala looks and tastes like.
Ingredients
- 1 cup Dried Chickpeas chole or kabuli chana
- 3-4 tbsp Oil
- 1/2 tsp Cumin
- 2 medium Onion finely chopped
- 1 tbsp Ginger-garlic paste
- 3 medium Tomatoes puree
- 2-3 numbers Green chilies
- 2-3 tbsp Coriander leaves
Special Spice Mix
- 1 tbsp Dessiccated coconut coconut powder
- 1/2 tbsp Coriander powder
- 2 tsp Kashmiri red chili powder
- 1-2 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Kitchen king masala or garam masala
- 1 tsp Chat masala
- 1/2 tsp Black salt
- 1 tbsp Kasuri methi
- 1/4 tsp Asafoetida
- 1-2 tsp Chole masala powder or chana masala
- Salt to taste
Instructions
Soaking chickpeas
- Rinse 1 cup of dried chickpeas thoroughly. Add 3 cups of water and 1/4 tsp of cooking soda (baking soda) to the soaking water. Mix well. Soak overnight or for at least 8-10 hours.
- After they have soaked and doubled in size, drain all the water and again rinse the soaked chickpeas in fresh water a couple of times.
Pressure cooking chickpeas
- In a 3-litre stovetop pressure cooker, add the chickpeas along with 3 cups of water. Pressure cook for 4-5 whistles or until the chickpeas are cooked well and softened enough that you can mash them with a spoon.
- Allow the pressure to release naturally. Take a spoon and carefully pick up a few chickpeas from the pressure cooker. Gently press between your fingers or bite into them.
- If the chickpeas are cooked properly, they should be easy to mash and should be soft and tender throughout.
- If the chickpeas are still firm or have a hard texture in the center, they need some more cooking time. Pressure cook until they reach the desired tenderness.
Preparing the chole masala base sauce/gravy
- Heat oil in a pan over medium flame. Once the oil is hot, add cumin and saute until they crackle.
- Add the finely chopped onions. Sauté over medium flame stirring often till the onions soften and turn light brown.
- Add the ginger-garlic paste and saute until the raw aroma goes away.
- Then add the spice mix we made with all of the powdered spices. Give a good stir, add little water, and cook until the oil separates.
- Add the tomato puree and sauté stirring often until the moisture reduces and the oil starts to leave the sides of the onion-tomato mixture.
Simmering the cooked chickpeas in the gravy
- Add the cooked chickpeas. Mix well and saute for 2 minutes.
- Add 1.5 cups of water and give a good mix. Taste test for spice and seasoning, add if needed.
- Once the gravy comes to a rolling boil, cover the lid and simmer on low flame for 15-20 minutes or until the gravy thickens and reaches the desired consistency.
- Open the lid and add chopped coriander leaves. Give a final mix.
- Punjabi Chole Masala is ready. Serve it hot or warm with your choice of flatbread or rice.
Notes
Use fresh and good quality of chickpeas. Rinse and soak for at least 8-10 hours.
Use a pressure cooker or Instant pot to cook the chickpeas. The cooking time will depend on the quality of the chickpeas.
The dry spices play a crucial role in the flavor profile of Punjabi chole. So use fresh dry spices.
Cook the ingredients well - until the onions turn golden brown and the tomatoes break down completely and the oil separates.
Simmer the curry for 15-20 minutes.