Punjabi Choley | How to make Punjabi Choley

By Sudha Sridhar  |  22nd Apr 2018  |  
5 from 1 review Rate It!
  • Punjabi Choley, How to make Punjabi Choley
Punjabi Choleyby Sudha Sridhar
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  • Cook Time


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About Punjabi Choley Recipe

This is one of the iconic dishes of Punjab and is also known as Chana Masala or Pindi Chana. Soft lentils slow cooked in an aromatic spicy gravy. It tastes best with kulcha or bhatura.

Punjabi Choley

Ingredients to make Punjabi Choley

  • White chick pea (kabuli chana) - 1 cup (raw)
  • potato - 1 medium
  • onion - 1 small
  • green chillies - 4-5
  • ginger - 1'' piece
  • garlic - 5-6 cloves
  • Fresh coriander - a few sprigs
  • cumin seeds - 1 tsp
  • pomegranate seed (Anardana) powder - 1.5 tsp
  • tamarind pulp - 4-5 tbsp
  • Choley masala - 2 tbsp
  • Black salt - 2 tsp
  • oil - 6-8 tbsp
  • salt as per taste
  • Water to soak the kabuli chana
  • tea leaves - 1 tsp

How to make Punjabi Choley

  1. Wash and soak the kabuli chana overnight or for about 7-8 hrs
  2. Tie the tea leaves in the muslin cloth and put in the cooker when you pressure cook the kabuli chana. This will give it flavour and colour.
  3. Pressure cook till you get 5 whistles and then cook on sim for about 20 mins. So add enough water else the chana may burn.
  4. Peel the potato and quarter it. In a wok take about 4 tbsp of oil and fry the potato on a low flame till it turns light golden in colour. We don't want them to crisp up.
  5. Grind onion, ginger, garlic, fresh coriander and anardana powder to a smooth paste.
  6. Once the potatoes are done take them out. Add the rest of the oil and when hot add cumin seeds and when that splutters add the onion and other aromatics paste.
  7. Cook the paste till it starts to leave the sides of the pan. Add the choley masala and mix. If required a little bit of oil for it to cook.
  8. After a couple of minutes add the tamarind pulp, fried potatoes, black salt and normal salt and mix.
  9. Drain the cooked kabuli chana and keep the water.
  10. When the gravy comes to a boil add the cooked kabuli chana reserving 2 tbsp of it to be mashed lightly. Add the mashed chana and mix. This helps the dish to come together and thickens the gravy.
  11. Add some of the water in which the kabuli chana was cooked and let it simmer.
  12. Taste and adjust for salt.
  13. Garnish with fresh coriander, onion rings and green chilli.
  14. Serve hot with kulcha, bhature, puri or rice as per your preference.

My Tip:

For the most authentic taste use Choley masala from Chacha di Hatti, Kamala Nagar Market near Delhi University.

Reviews for Punjabi Choley (1)

Milli Garg10 months ago

Deliciously amazing!