Punjabi Chole Masala is a popular North Indian dish made with chickpeas (also known as chana), cooked in a spicy and tangy tomato-based gravy. This dish is a staple in Punjabi cuisine and is enjoyed with a variety of breads such as roti, naan or bhatura.
The recipe for Punjabi Chole Masala involves cooking the chickpeas until they are soft and tender, and then simmering them in a tomato-based sauce infused with a variety of aromatic spices such as cumin, coriander, turmeric, and garam masala. The dish also includes other key ingredients such as onions, ginger, garlic, and green chilies.
The preparation of Punjabi Chole Masala can take some time as the chickpeas need to be soaked overnight and then cooked until tender. However, the end result is a delicious and flavorful dish that is perfect for any occasion. Whether you are looking to cook up a quick and easy weeknight dinner or impress guests with a flavorful and aromatic Indian dish, Punjabi Chole Masala is sure to satisfy your taste buds.
Ingredients1 cup Chickpeas (Chole/Garbanzo beans) washed (250 ml)
3 cups Water for soaking
1.5 cups Water for cooking
1 tablespoon Ghee or Oil
1 Green Chili Pepper chopped (optional)
5 cloves Garlic minced
1 inch Ginger grated
1.5 cups Onion diced
¾ cup Tomatoes chopped or 1 tbsp Tomato paste
1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
Spices ½ teaspoon Cayenne or Red chili powder
1 teaspoon Coriander powder (Dhaniya powder)
1 tablespoon Chole Masala
1 teaspoon Salt adjust to taste
1 teaspoon Dry Mango powder (Amchur)
Whole Spices1 teaspoon Cumin seeds (Jeera)
2 leaves Bay leaf (Tej Patta)
½ teaspoon Black Peppercorns
1 inch Cinnamon (Dalchini)
Method- Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours.
For Instant Pot Chana Masala:
- Start instant pot in sauté mode. Add oil, whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
- When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
- Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
- Change the instant pot setting to bean/chili mode for 35 minutes with vent in sealing position. (This is the same as pressure cook on high pressure for 35 minutes)
- When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder. Change the instant pot setting to sauté mode and let it boil for 2 minutes.
- Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.
For Stovetop Pressure Cooker Chana Masala
- Heat oil in the pressure cooker on medium-high heat. Add whole spices (cumin seeds, bay leaves, black peppercorn, cinnamon), ginger, garlic and green chili.
- When the ginger and garlic turn golden brown, add onions and sauté for 3 minutes
- Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
- Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
- If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit. Add the dried fenugreek leaves and dry mango powder.
- Adjust water if chole are too thick. Adjust salt to taste. Bring to a quick boil if you add more water.
- Garnish with cilantro. Chole Masala is ready to be served with naan or bhatura.