Punjabi Chole Masala

Punjabi Chole Masala or Chickpeas Curry is a delicious and spicy North Indian Delicacy. This flavorsome curry is loaded with aromatic spices and is eaten with Bhatura, Puri, Roti, Paratha or any Indian bread.

In the video below I have shared a quick and easy step by step method and recipe for making the most mouth watering Punjabi Chole Masala.


Ingredients Ingredients For the Gravy

Boiled Chickpeas – 1.5 cups

Cumin Seeds – 1 tsp

Bay Leaf – 1

Cinnamon – 1 stick

Cloves – 2

Red Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Chole or Chana Masala – 1 Tbsp.

Coriander Powder – 1 tsp 

Salt – To Taste

Oil – 2 Tbsp.

Onion – 1 large finely chopped

Tomato – 1 large finely chopped

Garlic Paste – 4 cloves

Ginger – ½ inch

Green Chilli – 1

 For the Garnish:

Butter – 1 cube

Coriander Leaves Finely Chopped – 1 Tbsp.

Easy Step-By-Step Method of Preparation:

Soak chickpeas for 5-6 hours or overnight and pressure cook it with 4 cups of water for 5-6 whistles.

Add gravy ingredients – onion, tomato, green chilli, garlic & ginger to a blender and grind it to a paste without adding any water.

Heat 2 Tbsp. oil in a kadhai or pan.

Add 1 tsp. Cumin Seeds, 1 Bay Leaf, 1 stick of and 2 Cloves.

Add the tomato-onion gravy and sauté for a minute.

Add the aromatics – Red Chilli Powder ½ tsp, Turmeric Powder ½ tsp, Chole or Chana Masala 1 tsp, Coriander Powder 1 tsp.

Sauté for 3-4 minutes till the onion tomato gravy turns brownish and you see it releasing oil on the sides.

The masala is almost ready. Add half a cup of water to adjust consistency and give it a good stir.

Add the boiled chickpeas along with the water and mix it well to blend it in with the gravy.

Put the lid on and let it simmer on a medium flame for 5 minutes.

Add salt to taste and mix it well.

Chole masala is ready.

Remove it in a serving bowl.

Garnish with chopped coriander leaves and a cube of butter.

Serve delicious Punjabi Chole Masala with Bhatura, Puri, Roti, Paratha or any other Indian bread.


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