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Chick pea Gravy from the Indian subcontinent,Chole Masala, Punjabi Cholay ,Kabuli Chana Masala
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Chole Masala|Punjabi Cholay|Kabuli Chana Masala

Commonly made Cholay that tastes good and is protein filled.
Prep Time15 mins
Cook Time30 mins
Total Time12 hrs 45 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
Author: ArchanaPotdar

Ingredients

  • ¼ kg kabuli chana soaked
  • 1 tsp jeera/cumin seeds
  • 1 stick dalchni/cinnamon
  • 1 tea bag optional
  • 1/4 kg onions coarsely chopped
  • 1/4 kg tomatoes cut fine
  • 1 large pod of garlic
  • 3 inch piece of ginger
  • 2 tsp Dhania/ coriander seeds
  • 2-3 springs pudina/mint
  • 2 tsp khus khus/poppy seeds
  • 1/2 tsp patri/mace
  • 1 tsp jeera/cumin seeds
  • 1/2 tsp badisheep/saunf
  • 3-4 pepper corns
  • 1 tej patta
  • 1/2 tsp Dry mango powder
  • 1 tbsp Chole masala
  • 2 tbsp Oil

Instructions

  • Soak the kabuli chana in water overnight.
  • In the morning add 1 tsp 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.