Punjabi Chana Masala | How to make Punjabi Chana Masala

By Neha Paliwal  |  26th Apr 2017  |  
4 from 1 review Rate It!
  • Punjabi Chana Masala, How to make Punjabi Chana Masala
Punjabi Chana Masalaby Neha Paliwal
  • Prep Time


    1 /2Hours
  • Cook Time


  • Serves





About Punjabi Chana Masala Recipe

Punjabi chana masala also known as chole is a very popular and most wanted curry in Punjabi culture. As in Punjabi weddings we will find this chole as a must dish in their menu.

Punjabi Chana Masala, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Punjabi Chana Masala is just mouth-watering. This amazing recipe is provided by Neha Paliwal. Be it kids or adults, no one can resist this delicious dish. How to make Punjabi Chana Masala is a question which arises in people's mind quite often. So, this simple step by step Punjabi Chana Masala recipe by Neha Paliwal. Punjabi Chana Masala can even be tried by beginners. A few secret ingredients in Punjabi Chana Masala just makes it the way it is served in restaurants. Punjabi Chana Masala can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Punjabi Chana Masala.

Punjabi Chana Masala

Ingredients to make Punjabi Chana Masala

  • White chana 250 grams (Soaked in water for the whole night)
  • onions - 2 medium sized
  • tomatoes - 4 medium sized
  • bay leaves (tej patta) - 2
  • garlic cloves - 6 to 8 pieces
  • ginger - around 1 tsp (means one small piece)
  • cumin seeds - 1 tsp
  • sugar - 1/2 tsp
  • salt as per taste
  • red chilli powder - 2 tsp
  • turmeric powder - 1 tsp
  • Red dry chilies - 4 to 5 pieces
  • coriander powder - 2 tsp
  • Dry mango powder - 2 tsp
  • Garam masala - 1 pinch
  • Freshly chopped green coriander for flavor and garnishing. 

How to make Punjabi Chana Masala

  1. Take the soaked channa and pressure cook it with at least 8 to 9 whistles and keep it aside, let it cool. In a mixer grinder jar add onions, dry chilies, ginger, and garlic and grind them together (keep aside).
  2. Heat a wok, add 2 tbsp oil. Add cumin seeds and bay leaves and let it crackle. Add the ground paste. Roast the paste till it starts turning translucent in color (do not over heat it just pink color is needed)
  3. Add turmeric powder, coriander powder (1 tsp), red chili powder, sugar, dry mango powder (1 tsp), salt as per taste. Grind the tomatoes and add in the masala.
  4. Stir and roast the masala on a slow flame till the masala starts leaving its oil. This will take around 20 minutes.
  5. Roast roast and roast.
  6. Now add the garam masala and the rest of coriander powder and dry mango powder mix it well.
  7. Now when the masala is ready switch off the flame and put this masala in your pressure cooker of chana.
  8. Add water in the cooker around 1 cup (depends you want a thick gravy or liquid)
  9. Again go for more 4 whistles.
  10. Once its done let it cool down and open the lid and press the chanas with a big spoon (kadchi)
  11. If the chana is properly cooked up means they are soft then its ready, if not go for more whistles by adding water if needed.
  12. Your Punjabi channa is ready to enjoy add green coriander to get a fresh flavor.

Reviews for Punjabi Chana Masala (1)

Maanika Hoona year ago

Wonderful chana masala dish!

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