Tuesday, March 20, 2012

Punjabi Chole: Channa Masala: Chickpea Curry: Pindi Channa: Chola for Puri, Kulcha, Batura and Rice

Punjabi Chole or Chola massala is the spicy north Indian curry. The same curry is also known as channa massala or pindi channa. This is a spicy curry and is mostly paired with puri, batura, kulcha or rice. I have made this curry many times but I always felt that there is something missing. Last year when I tasted it during my trip to punjab, I knew what I was missing in my recipe This dish is full of protein and everyone loves this dish in my house. Its really easy to make. So here it is!

Raw Chole/Chickpeas - 2 cup

Onion -  2

Tomato - 4 medium sized (chopped)

Channa/Chola Masala - 2 tbsp
Chilli powder - 2 tsp (Add more if you need spicy)

Anardana powder - 1 tsp

Whole cumin - 1/2 tbsp

Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.

Cumin seeds - 1 1/2 tsp (Roast and powder)

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Green chilies - 3 very finely chopped


Ghee - 1 tbsp

Oil - 3 to 4 tbsp

Tea bag- 2

Coriander leaves - handful (finely chopped)

Ginger pieces to garnish (optional)


Soak the chickpeas overnight.
Take pressure cooker. Add the washed and soaked chickpeas. Then add 5 cups of water, salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.
Close and pressure cook for 3 whistles (depends on your cooker).
When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy J
Heat oil and ghee in the heavy bottom vessel.
Add the whole spices followed by whole cumin seeds.
After it splutters, add chopped green chillies and the ginger garlic paste cook until raw aroma goes away.
Now it’s time to add finely chopped onion till light brown color.
Add tomato and let it cook for some time until oil separates.
Add red chilli powder, chole/channa Masala, roasted cumin powder, anardana powder.
Now add cooked chickpeas and water that is drained from the chickpeas when cooked.
Add salt and let it simmer for at least 20 to 25 minutes.
Finally garnish with chopped coriander leaves and ginger.

Chole massala is easily available in any Indian grocery store. I used MDH Chana Masala.
Anardana powder is dried pomegranate seeds. I always use MDH Anardana Powder use
Tea bags give nice black colour, you can omit if you don’t want black colour.
Pressure cookersaves time and is easy to use.

Serving suggestions:
Serve with palak poori, plain kulcha or any paratha. Goes well with steamed rice as well.
Make whole Punjabi thali. Serve as a side with puri, paneer butter massala and dal makhani and sujika halwa.

1 comment:

  1. Well written n so easy to follow. The chole looks yummy.


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