Punjabi Chole Masala

For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala.
I have already shared a version of channa/chole masala with no onion and garlic here.
This version is slightly different and used freshly ground spice powder.
Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....

                                                                         Punjabi Chole Masala

   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 6-8 hours
   Cooking time ~ 30-35 minutes
   Serves ~ 4(generously)


Chickpeas/channa/vellai kondakadalai
3/4 cup
Onion( finely chopped)
2 medium size
2 tsp
Tomato (finely chopped)
2-3 (medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2 tsp
Cumin seeds/jeeragam
1/4 tsp
1.5 tsp
Coriander leaves(finely chopped)
1 tbs
3-4 tbs

 To roast and grind

Red chilly/varamilagai 
2 (broken)
Coriander seeds/dhaniya
1.5 tbs
Cumin seeds/jeeragam
1 tsp
Cloves /lavangam
Black cardamom
Aamchur powder
1 tsp
  • Soak the chickpeas/channa overnight or minimum of 6-8 hours.Drain the water completely and pressure cook for 4-5 whistles with a cup of water along with a tea bag and a pinch of salt.
  • Meanwhile heat a pan and dry roast the ingredients given except aamchur powder.Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.
  •  Heat the oil in a pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.
  • Add the red chilly powder,salt and turmeric powder.Mix it well and cook it covered in a medium flame till the oil separates.
  • Add in the cooked chickpeas and freshly ground spice powder to it.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Slightly mash some of the chickpeas while cooking with the ladle.Add in the chopped coriander leaves and put off the flame.
  • Serve it  with naan,phulka or paratha.

  • For extra flavor,a tsp of dried kasoori methi can be added along with chopped coriander leaves.
  • Couple of tbs of chickpeas can be blended in a blender and add it to the curry to get a thick consistency.
  • The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.
  • Tea bag is optional while cooking the chickpeas in the pressure cooker.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Chole.... Punjabis di jaan. Freshly ground spice a unique flavor to chole

Love the way you got a good color using tea bags. I think I should try that soon! Amazing recipe.

Hello there, the Chole looks yummy and am looking forward to try this recipe. I think there is an error in the list of ingredients to roast and grind, the black cardamom is repeated twice, presume the amchur powder is to be in it's place. Thanks.

Chole is one of my all time favorites....looks so tempting

The entire setup is mouth watering Nalini..beautiful presentation..and I love channa..

Such a classic and all time favorite dish. Awesome clicks as usual :-)

Dont torture me like this, this chole masala looks absolutely irresistible and droolworthy.

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