punjabi chole recipe , chana masla
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Punjabi Chole Recipe, Chana Masala

Chole made in the form of a gravy which is perfect to be eaten with poori or roti or bhatura...
Prep Time8 hrs
Cook Time40 mins
Total Time8 hrs 40 mins
Course: Curry
Cuisine: Punjabi
Servings: 5 -6
Calories: 100kcal
Author: Asiya


  • 250 gms Kabuli Chana/Chick peas
  • 1 tbsp oil
  • 2 medium sized onions finely sliced
  • 4 medium sized tomato made into puree
  • 1 small ginger piece
  • 2-3 garlic cloves
  • 4-5 green chillies
  • salt - according to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp roasted coriander powder
  • 2 tsp roasted cumin powder
  • 1 tbsp chole masala powder
  • 1 tbsp fresh coriander leaves
  • 1 large cinnamon stick
  • 2 bay leaves/tej patta


  • Firstly, wash kabuli chana or chick peas well and soak them overnight in water.

For The Recipe:

  • In a pressure cooker, boil the chana by adding enough water and pressure cooking for about 8 - 10 whistles.
  • Reduce the steam and rest it aside.
  • In a cooking pot, add oil, heat it, add cinnamon stick and bay leaves.
  • Add one sliced onion and fry till slight brownish, also add green chillies.
  • Add paste of (one sliced onion, ginger,garlic cloves, 2 green chillies), mix and saute the masala well.
  • Add tomato puree and stir well and cook for few minutes.
  • Add all the dry spices which are salt, red chilli powder, turmeric powder, roasted coriander seeds powder, roasted cumin seeds powder, chole masala powder.
  • Stir the dry spices well and cook the whole mixture on sim flame until oil starts separating from the masala.
  • When oil oozes out, the masala is cooked well.
  • Add the boiled kabuli chana/chick peas along with its stock which is obtained after pressure cooking.
  • Mix well and cook for about 10 - 15 minutes for the chole to be absorbed in the masala.
  • Garnish with fresh coriander leaves, onion rings and serve hot with bhature.



1.One important step into making this curry is soaking kabuli chana overnight for atleast 8 hours.
2.Chole masala powder is readily available in markets.
3.Inorder to make the curry dark, I usually prefer adding dried amla/Indian Gooseberry while pressure cooking which is totally optional.


Calories: 100kcal