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How To Make Punjabi Choley ,Punjabi Choley Recipe

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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.
You can also check these delicious recipes-
 punjabi choley
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-

  1. Wash and soak chick peas at least for 8 hours.
  2.  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.
  3. Pressure cook for 5-6 whistles on medium heat or till chick peas are cooked well.(soft to touch).
  4. Open the  cooker and remove the tea beg and amla pieces .
  5. Grind and make smooth puree of tomato,green chilies and ginger.
  6. Heat oil in a pan,add bay leaf ,cumin and asafoetida,when it start crackling add gram flour and roast to a golden colour.
  7. Now add tomato puree,mix,  cover and cook for few minutes on low flame.
  8. Add all the powdered spices and ajwain,cook till oil start separating from the gravy.
  9. Now add boiled chick peas and enough water-1/2 cup to 1.5 cup (depends on how much gravy you need).mix well
  10. Cover and cook on slow heat for 15 minutes.keep stirring
  11. Add some lemon
    juice according to your taste.
  12. Garnish with fresh coriander and ginger juliennes.
  13. 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. 
Print Recipe
5 from 2 votes

Punjabi Chhole (Chick Peas in Tangy Tomato Gravy)

Punjabi style delicious chick pea curry
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Punjabi Cuisine
Keyword: chole, choley, punjabi
Servings: 6 people
Author: Anjana Chaturvedi

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Comments

  1. shubha Mondkar says

    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.

    Reply

    • anjanaskc says

      Thank you Shubha !glad you liked the recipe and the blog 🙂

      Reply

  2. Priya VenkataDesikan says

    Should we take out the spices too along with the tea bag after pressure cooking the Choles.

    Reply

    • anjanaskc says

      Priya just discard the spices and the tea bag after pressure cooking as they have already released their taste and aroma while pressure cooking

      Reply

  3. Anonymous says

    Hi,

    I am Chandrika from Trivandrum(Kerala).I tried this recipie and it came out really well..we all enjoyed this delicious chole masala

    Reply

  13. Hema says

    Your recipes are always very authentic and I love the presentation, makes me hungry..

    Reply

  18. Anu says

    The curry looks yum, I like the ingredients given to boil along with chickpeas.next time will sure try that.

    Reply

  24. meena says

    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

    Reply

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