Punjabi Chana Masala Recipe

Punjabi Chana Masala Recipe

Punjabi Chana Masala or popularly known as Chola/Chole is a popular Punjabi dish enjoyed with Bhatura, Naan, Kulcha or Poori (all kinda breads which are full of ghee/butter). Across the globe Chana is known as Chickpea, there are so many different styles and recipes to cook Chana, in some places spicy gravy or curry is made using Chana on the other hand some people make semi dry dish giving Chana a tangy flavor.  
Chana is quite versatile when it comes to variety and quality, there are usually two to three varieties of Chana available in market, one is giant size, spotless and creamy white in colour that is the supreme quality and called Kabuli Chana (as it grown across the Mediterranean region). The other varieties are smaller in size and pale white in color; those are mostly grown in Indian subcontinent. I always prefer buying Kabuli Chana for the best result in any recipe.

While I was doing my Bachelor’s in Delhi, Chole – Kulche use to be my favorite lunchtime order though it’s awesome taste is one of the reasons but the main reason was in Rs.10.00 you cannot have a better option. This recipe is very much inspired from Delhi style Chole with loads of spices, seasoning and flavors. In this recipe tea leaves are used to give dark brown color to Chana which is an age old technique, my mother use to follow the same technique for adding color to vegetarian biryani or pulao.
Punjabi Chana Masala Recipe
Serves 4
Punjabi Chana Masala or popularly known as Chola/Chole is a popular Punjabi dish enjoyed with Bhatura, Naan, Kulcha or Poori
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 Cup white chole (chickpeas)
  2. 2 tsp tea leaves
  3. Salt, as per taste
  4. Juice of 1 lemon
  5. 1 tsp cooking soda
Whole Spices
  1. 1 bay leaf
  2. 4 green cardamoms
Other spices
  1. 2 tsp each cumin powder, mango powder, fennel powder, coriander powder
  2. 1 tsp anardana (crushed pomegranate seeds)
  3. 2 tsp red chili powder
  4. 1 tsp Garam Masala (see recipe here)
  5. 1/4 tsp asafoetida
  6. 2 tsp kasuri methi
  7. 2 tbsp ghee for cooking
  8. Salt, as per taste
  1. Clean, wash and soak bengal gram overnight in water. Next day drain in a colander and set aside.
  2. In a small piece of muslin cloth add tea leaves and tie it up into tight knot.
  3. Add soaked chickpeas in pressure cooker with 6 Cup water, whole spices, salt, cooking soda. Give it a nice stir and place tied muslin cloth on top of chickpeas. Close the lid of pressure cooker and pressure cook chickpeas until it is cooked through for me it takes 5 – 6 whistles over low flame.
  4. Once steam is released from pressure cooker, open the lid and discard the muslin cloth, by now tea leaves would impart color on chickpeas. Get rid of whole spices as well.
  5. Transfer chickpeas into large bowl and reserve water in which chickpeas were cooked.
  6. Heat heavy bottomed pan over low heat add cumin powder, mango powder, fennel powder, coriander powder, anardana, red chili powder, salt and asafetida. Mix nicely and dry roast for 1 minute. Now add kasuri methi to roasted spices.
  7. Turn off the flame and add roasted spices along with ghee, lemon juice and 1 Cup of water reserved earlier. Mix nicely to coat chickpeas with spices. Cover with a lid and let chana masala rest for 5 – 10 minutes so that chickpeas absorb all the flavors well.
  8. Garnish with sliced green chili and onion.
  9. Serve Punjabi Chana Masala warm with Mint and Onion Kulcha.
Fun FOOD and Frolic http://www.funfoodfrolic.com/

Indian Main Course, Lunch | Sep 04, 2013 By Hina Gujral


  1. Leave a Reply

    September 4, 2013

    I love the look of this dish. Your masala is a lot different then what I’ve used in the past so I see a trip to my favorite Indian market is in order to find some new ingredients. Can’t wait to try this.

  2. Leave a Reply

    November 20, 2013

    Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom

  3. Leave a Reply

    FunFoodand Frolic
    September 5, 2013

    I am glad you liked the masala..try it and let me know how it turned out. :)

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