Would you like to spice up your Chole puri, chapati, paratha? Let me share with you Punjabi-style Chole masala. This recipe is healthy as it is made out of chickpea. Let’s get started!

Preparation Time: 10 mins	Recipe Servings: 6
Cook Time: 30 mins	Download Recipe
Total Time: 40 mins

Ingredients for Pre-preparation:

1. 1 cup Chickpea/Channa
2. 2.5 cups Water
3. Salt as needed

Ingredients for Chole Masala:

1. 2 tbsp Oil
2. 1 Bay leaf
3. 1 Cinnamon
4. 2 pods Cardamom
5. 1 Black Cardamom
6. 1 tsp Cumin/Jeera
7. 1/2 tsp Kasuri Methi
8. 2 medium finely chopped Onion
9. 1 tsp Ginger Garlic Paste
10. 1/4 tsp Turmeric Powder
11. 3/4 tsp Chilly Powder
12. 1 tsp Coriander Powder
13. 1/2 tsp Cumin Powder
14. 1/2 tsp Garam Masala
15. 1 tsp Dry Mango Powder/Amchur
16. Salt as needed
17. 3 Tomatoes as paste [Tomato Puree]

Ingredients for Tempering:

1. 1 tbsp Ghee
2. 1 Green Chilly [slit]
3. 1 tsp Kashmiri Chilly Powder
4. 1/2 tsp Garam Masala
5. 1 tbsp finely chopped Coriander leaves

Step 1 – Channa Pre-Preparation:

Take a bowl and add 1 cup of chickpea, otherwise called channa. Wash well and soak it in water for at least 6-7 hours or overnight. Get a cooker and put the soaked chickpeas into it along with 2.5 cups of water. Add some salt as per your preference. Cook it for 6-7 whistles with medium heat. Now, you’ve made the pre-prepared chickpea for a later process.

Step 2 – Making Chole Masala:

Take a pan and pour 2 tbsp of oil into it. Keep the flame at medium heat. Add one bay leaf, one cinnamon, two pods of cardamom, one black cardamom, 1 tsp of cumin/jeera, 1/2 tsp of Kasuri methi, and saute well.

Put two medium-sized finely chopped onions, 1 tsp of ginger garlic paste, and fry it till the raw smell goes out.

Add 1/4 tsp of turmeric powder, 3/4 tsp of chilly powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of garam masala, 1 tsp of amchur/dry mango powder, preferred salt, and mix it well.

Add three tomatoes as paste, and cook it till the oil separates. Add the cooked chickpea along with water, and mix well. Cover and simmer it for 10 minutes. Turn off the flame as the channa gravy is ready for the tempering process.

Step 3 – Tempering:

Get another pan and add 1 tbsp of ghee. Keep the flame with medium heat. Add one green chilly with slit, 1 tsp of Kashmiri chilly powder, 1/2 tsp of garam masala, and fry it for 30 seconds.

Finally, add this tempering to the gravy along with 1 tbsp of finely chopped coriander leaves. Now, channa masala is ready for serving!

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