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Punjabi Chole Masala

Chole masala is famous North Indian dish served with bhatura a deep fried bead made of maida.

The subtle flavours from the whole garam masala and the tangy tomato gravy make a great combination.

Pressure cooked chana


Ingredients :
1 cup Kabuli Chana
4 cups water
1 Tea bag
1 cup tomato puree
Salt as per taste

Spices :
1 Black Cardamom
1 Bay Leaf
1" piece Cinnamon Stick
1" grated ginger
2 tsp Chole Masala
1 tsp ginger garlic paste
1 tsp Red Chili Powder or as per taste
1/2 tsp Amchur/Dry Mango Powder
1/2 tsp Anardana powder
1/2 tsp Black salt
Tempering :
1 tbsp oil
1/2 tsp turmeric powder
1/8 tsp Hing/Asafoetida

Directions :
1Soak kabuli chana overnight in water.Drain the water and pressure cook chana for 3 whistles. Add tea bag, black cardamom,bay Leaf, 1" piece cinnamon stick and 1" grated ginger while cooking chana.
2Heat oil in a pan, add hing and turmeric powder.
3Add tomato puree and saute till oil separates from tomato puree.
4Add ginger garlic paste, red chilli powder, chole masala and cook for a minute.
5Remove tea bag from the cooked chana and add chana to he cooked tomato mixture. The chana should be soft enough that it mashes with slight pressure.
6Add amchur powder, anardana powder and black salt.
7Simmer on medium heat for 10 minutes.


Note :
  • Do not substitute tomato puree with chopped tomato.
  • Amchur powder and anardana are added to aid digestion as chana is tough on digestive system. Adjust the quantity as per the sourness desired.
  • Add garam masala powder if you want the gravy to be more spicy.

Punjabi chole masala



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