Punjabi Chole/Chana Masala


  • Bengal Gram(Kabuli chana): 1 cup
  • Onion: 1
  • Tomato:1
  • Cumin seeds: 1 tsp
  • Ginger-Garlic paste: 1 tbsp
  • Chole Masala: 1 tbsp
  • Garam Masala: 1 tsp
  • Turmeric powder:1/4 tsp
  • Salt: to taste
  • Oil: 1 tbsp
  • tea bag: 1 tsp tea powder, 3 cloves, 1 cinnamon stick


Soak the chana overnight or for 8-10 hrs. Make a fine paste of onion and tomato.

Take a muslin cloth and add tea powder cinnamon stick and cloves. tie the cloth tightly and put it in the pressure cooker along with chana and salt. After 4 – 5 whistles, turn off the flame and allow the cooker to cool down

Heat oil in kadhai. Add cumin seeds and then onion paste. stir foe a while and add ginger-garlic paste.

Once onion is cooked, add tomato paste and stir for while.IMG_20170610_132924

Now add chole masala, turmeric and garam masala. You can also add dry spices like cumin, coriander,red chilli powder and amchur but I have skipped as I am adding chole masalaIMG_20170610_133003

Cook the masala till oil is separated in the kadhai.IMG_20170610_133121

Now add boiled chana along with water and stir well. Also mash some chana with back of your spoon to thicken the gravy.IMG_20170610_133237

Cook the chana for more 5-6 mins and add coriander leaves and turn off the flame.IMG_20170610_133927

Serve with hot bhaturas, puris, chapati or steamed rice.






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