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Punjabi Chana Masala

Apr-26-2017
Neha Paliwal
330 minutes
Prep Time
90 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Stir fry
  • Pressure Cook
  • Main Dish
  • Vegan

Ingredients Serving: 3

  1. White chana 250 grams (Soaked in water for the whole night)
  2. Onions - 2 medium sized
  3. Tomatoes - 4 medium sized
  4. Bay leaves (tej patta) - 2
  5. Garlic cloves - 6 to 8 pieces
  6. Ginger - around 1 tsp (means one small piece)
  7. Cumin seeds - 1 tsp
  8. Sugar - 1/2 tsp
  9. Salt as per taste
  10. Red chilli powder - 2 tsp
  11. Turmeric powder - 1 tsp
  12. Red dry chilies - 4 to 5 pieces
  13. Coriander powder - 2 tsp
  14. Dry mango powder - 2 tsp
  15. Garam masala - 1 pinch
  16. Freshly chopped green coriander for flavor and garnishing. 

Instructions

  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 (1)  

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Maanika Hoon
May-11-2017
Maanika Hoon   May-11-2017

Wonderful chana masala dish!

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