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Chole Masala|Punjabi Cholay|Kabuli Chana Masala
Commonly made Cholay that tastes good and is protein filled.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
12
hours
hrs
45
minutes
mins
Course:
Accompaniments, Brunch, Dinner, Main Course, Snack
Cuisine:
Indian, Punjabi Cuisine
Keyword:
Comfort food, Gravy, Meal, Party Desserts, Party Dishes, Vegetarian
Servings:
6
people
Calories:
Author:
ArchanaPotdar
Ingredients
¼
kg
kabuli chana soaked
1
teaspoon
jeera/cumin seeds
1
stick dalchni/cinnamon
1
tea bag
optional
¼
kg
onions coarsely chopped
¼
kg
tomatoes cut fine
1
large pod of garlic
3
inch
piece of ginger
2
teaspoon
Dhania/ coriander seeds
2-3
springs pudina/mint
2
teaspoon
khus khus/poppy seeds
½
teaspoon
patri/mace
1
teaspoon
jeera/cumin seeds
½
teaspoon
badisheep/saunf
3-4
pepper corns
1
tej patta
½
teaspoon
Dry mango powder
1
tablespoon
Chole masala
2
tablespoon
Oil
Instructions
Soak the kabuli chana in water overnight.
In the morning add 1 teaspoon jeera, 1 stick cinnamon and a tea bag in the drained and rinsed kabuli chana.
Add salt and a pinch of cooking soda add sufficient water and transfer to a pressure cooker.
Cook for 3-4 whistles. Switch off the gas and let the pressure drop naturally.
Meanwhile, dry roast on a low flame the khus khus, patri, jeera, badisheep and pepper corns till you get a fragrance. Set aside.
Grind the onions, 1 or 2 tomatoes, ginger, garlic, coriander and pudina with the roasted masala.
Fry in oil the tejpatta, add ground masala and fry till the oil separates.
Add the tomatoes and boiled chana.
Add dry mango powder and chole masala.
Garnish with chopped coriander and lime.
Serve hot. We had it with chapati/rotti.