Punjabi choley –A very delicious, spicy and popular chickpea curry cooked in tangy tomato sauce – specialty of Punjab(India)
Punjabi choley or Chana masala is one of the most popular dish from Punjab and Delhi, but loved all over the world. You can find it at every street and corner shop in Delhi.
There are so many recipes and versions of making this delicious and spicy chana masala. Today I am sharing my favorite recipe which is loved by me and my family,This is also a no onion no garlic recipe as always.You need to add a special blend of spice-chana masala to give a special touch and flavor to this dish.
I never brought ready made chana masala but prefer to make my own fresh masala,but you can use any good brand of ready made masala.
Punjabi choley are best enjoyed with naan, kulcha, bhature or with any fresh bread. Serve punjabi choley with fried green chilies,stir fried tomatoes, grated radish salad,pickle and fresh lemon wedges.
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INGREDIENTS:-
- Chick peas (Garbanzo beans)-1.5 cup*
Boil with-
- Cinnamon-1 inch
- Black cardamon-2
- Pepper corns-8
- Cloves-3
- Tea bag-1
- Amla pieces(Indian goose berries) -3(optional) *
- Baking soda-1/2 tsp(optional)
Grind together-
- Tomato -4
- Green chilies-3
- Ginger-1.5 t.s
Tempering
- Bay leaf-1
- Cumin-1 tsp
- Cloves-2
- Asafoetida-1/3 tsp
- Gram flour-1.5 tsp
- Oil-3 tbls
Dry masala
- Chili powder-1.5 t.s
- Turmeric-1/2 tsp
- Black salt-1/2 t.s
- Salt-1 tsp
- Carom seeds( Ajwain)- a pinch of
- Coriander powder-1.5 tsp
- Mango powder or tamarind paste-1 tbls
- Chana masala-1.5 tsp*
- Garam masala-1/2 tsp
To Garnish-
- Lemon juice-2 t.s
- fresh coriander-2 tbs
- Ginger juliennes-1 tbs
PROCEDURE-
- Wash and soak chick peas at least for 8 hours.
- Wash them well with clean water and take in a pressure
cooker,add cinnamon, black cardamom, cloves, pepper corns,tea
beg,amla pieces,baking soda and 2.5 glasses of water. - Pressure cook for 5-6 whistles on medium heat or till chick peas are cooked well.(soft to touch).
- Open the cooker and remove the tea beg and amla pieces .
- Grind and make smooth puree of tomato,green chilies and ginger.
- Heat oil in a pan,add bay leaf ,cumin and asafoetida,when it start crackling add gram flour and roast to a golden colour.
- Now add tomato puree,mix, cover and cook for few minutes on low flame.
- Add all the powdered spices and ajwain,cook till oil start separating from the gravy.
- Now add boiled chick peas and enough water-1/2 cup to 1.5 cup (depends on how much gravy you need).mix well
- Cover and cook on slow heat for 15 minutes.keep stirring
- Add some lemon
juice according to your taste. - Garnish with fresh coriander and ginger juliennes.
- You can also add fried potato cubes,grated paneer and some stir fried tomato pieces before serving.
Tips –
1 –To Make Chana Masala-
Dry roast 1.5 t.s coriander seeds,1 tsp cumin seeds and 1/2 tsp anardana(dried pomegranate seeds) and
then grind with 2 cloves , 1 black cardamom,1/4 inch cinnamon and make a fine powder OR use ready
made chana masala powder.
2 –QUICK VERSION– Use ready made cooked tin of garbanzo beans/chick peas and start from step 5.
3 –Amla-Amla is added to give a dark brown colour and flavour to the dish.and if you don’t have amla, then tie a tsp of tea leaves in a muslin cloth and add at step 2.
Dry roast 1.5 t.s coriander seeds,1 tsp cumin seeds and 1/2 tsp anardana(dried pomegranate seeds) and
then grind with 2 cloves , 1 black cardamom,1/4 inch cinnamon and make a fine powder OR use ready
made chana masala powder.
2 –QUICK VERSION– Use ready made cooked tin of garbanzo beans/chick peas and start from step 5.
3 –Amla-Amla is added to give a dark brown colour and flavour to the dish.and if you don’t have amla, then tie a tsp of tea leaves in a muslin cloth and add at step 2.
Punjabi Chhole (Chick Peas in Tangy Tomato Gravy)
Punjabi style delicious chick pea curry
Servings: 6 people
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Brilliant recipe. Tried it out today. The addition of gram flour makes the gravy nice and smooth. Thank you. I have always loved your blog.
Thank you Shubha !glad you liked the recipe and the blog 🙂
Should we take out the spices too along with the tea bag after pressure cooking the Choles.
Priya just discard the spices and the tea bag after pressure cooking as they have already released their taste and aroma while pressure cooking
Hi,
I am Chandrika from Trivandrum(Kerala).I tried this recipie and it came out really well..we all enjoyed this delicious chole masala
I'm going to try this when i cook plan to make chole next time
Looks delicious.Love the presentation
Chole looks lip smacking yummy…Love it
Lipsmacking chole..looks so inviting!
yum yum chole gravy.
Rich and delicious.. Very inviting presentation..
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Looks delicious
That was a very clear explanation 🙂 Loved the pic!! And that cute mud pot am crazy about pots 🙂
~Today's Recipe~ Karuvadu Kulambu / Dry Fish Gravy
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hmm yum yum. Looks delicious.
Your recipes are always very authentic and I love the presentation, makes me hungry..
this is my fav. yours looks very yummy and delicious
Looks yum and delicious
very flavourful
using fresh spices makes the meal even more tasty. inviting platter …
The curry looks yum, I like the ingredients given to boil along with chickpeas.next time will sure try that.
appealing presentation….
perfect with poori or bhature.. lip-smacking chole..
Making the whole spice powder at home would have give this chole a totally awesome flavor and aroma…looks very appetizing
Hi Maayeka ,
Chholelooks AAwesome !!!
Neat presentation 🙂
Keep on Dear..
http://www.southindiafoodrecipes.blogspot.in
ur whole platter make me hungry chollye is so inviting
wonderful, i also posted chana u too posted chana without onion garlic
i wanted to use whole garam masala but i didnt have it so i used garam masala powder
I'm slightly craving for the Lassi in the earthen pot!!!
Real tempting recipe.. Well goes for Roti… Yum !!!
http://recipe-excavator.blogspot.com
super tasty and delicious