Chana Curry Recipe | Chole Masala | Punjabi Chole
This chana curry recipe is the most ordered dish for my family. Whenever we go to a restaurant, my mom makes sure that she orders Chana masala with tandoori roti.
Chana curry is also known as chana masala. It is a delicious curry recipe made by cooking chickpea in onion tomato gravy.
Although it is very time consuming, but it is worth it for this curry. You can have it with jeera rice, plain rice, naan, roti or parotta.
This chana curry recipe is my mom’s specialty. She makes it so delicious, that even my neighbors love eating my moms made chana masala.
Chana Curry Recipe
- Large Onions (Chopped) - 3 For Blending
- Medium Onion (Chopped) - 1 For Gravy
- Chickpeas (Kabuli Chana) - ¾ Cup
- Oil - As Per Needed
- Ginger Garlic Paste - 1 Tbsp
- Water - As Per Needed
- Medium Tomato (Chopped) - 2
- Turmeric - ¼ Tsp
- Red Chili Powder - ½ Tbsp
- Small Bay Leaf - 1
- Cloves - 2
- Cinnamon - 1 Inch
- Green Cardamoms - 2
- Garam Masala - 1 Tsp
- Green Chili Chopped - 1
- Coriander Powder - 1½ Tsp
- Kasuri Methi - 1 Tsp
- Coriander Leaves - 2 Tbsp
- Salt - As Per Need
Steps to Make Your Chana Masala curry at Home
- First, take ¾ Cup and soak in water for at least 8 hours.
- Drain the water, rinse it thoroughly 2 times and then add in the pressure cooker with 2 cups of water.
- Pressure cook it for 4 to 5 whistles. Don’t open the lid until the pressure is completely released.
- Now, take a frying pan, add 1 Tbsp oil, let it hot on medium flame.
- Add 3 large chopped onions, 1 tbsp ginger garlic paste and saute them for a minute.
- Now, add 2 medium chopped tomatoes and saute them until the tomatoes turn soft.
- Add ½ tbsp red chili powder, salt and saute it for a minute. Switch off the flame, and let this mixture cool completely.
- After it is cooled down completely, blend them on a mixer to a smooth paste.
Steps to Cook Chana Masala
- In a Kadhai, heat 2 Tbsp oil, then add 2 green cardamoms, 2 cloves, 1-inch cinnamon, and 1 bay leaf.
- Now add 1 chopped medium onion and saute for a minute.
- Next add 1 chopped green chili, 1 tsp garam masala, 1½ Tsp coriander powder, and the tomato-onion paste.
- Keep sauteeing them until oil starts coming out.
- Then, add the pressure cooked chickpea and the water (as per your need) in which it was boiled. You can always add more water, and then simmer it to reduce down to your choice of consistency.
- Give a good stir and let it simmer on low to medium flame until it reaches the consistency you require.
- Switch off the flame, add 1 tsp Kasuri methi, 2 tbsp chopped coriander leaves, stir once and keep it aside.
Your chole masala is ready.
- The doneness of your chana depends on the quality and the age of chana. It will take more whistles or fewer whistles to cook.
- You can keep your chana masala dry or gravy type as per your wish.
- Use the water in which you boiled the chickpea.
- Soaking the chana overnight will reduce your cook time.