Punjabi Masala Chole Recipe: If you want to taste Punjabi Masala Chole, then follow this recipe


Punjabi Masala Chole Recipe: Punjabi Masala Chole is not a new name for Punjabi food lovers. This recipe is quite famous and is eaten by making masala chole in almost all Punjabi households. The taste of spices falling in chickpeas enhances the taste of this recipe a lot. Punjabi Chole is often cooked and eaten in parties and functions. Even if you are fond of Chole Bhature, you can eat it by making masala chole. Today we are going to tell you an easy way to make Masala Chole, full of Punjabi Taste. A variety of spices can be used to make Punjabi Chole. If you want, you can increase or decrease the spices according to your taste. It is not very difficult to make this recipe and this recipe for dinner will be very helpful in enhancing the taste.


Ingredients for making Punjabi Masala Chole
Chole - 1 cup
Tomato puree - 1/2 cup
Onion - 2
Green chili - 2-3
Ginger-garlic paste - 1 tsp
Asafoetida - 2 pinch
Coriander Powder - 4 tsp
Dry ginger - 1/2 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1 tsp
Anardana powder - 2 tsp
Turmeric - 1 tsp
Cumin - 1/2 tsp
Green coriander chopped - 2 tbsp
Amchur - 1/2 tsp
Cinnamon - half inch piece
Cloves - 4-5
Big cardamom - 2
Baking Powder - 1/2 tsp
Tea bags – 2
Black pepper - 1/2 tsp
Black salt - 1 tsp
Kasuri methi - 2 tsp
Ghee - 2-3 tbsp
Oil - 3 tbsp
Salt - as per taste


How to make Punjabi Masala Chole:

  • To make Punjabi Style Masala Chole, first, wash the chickpeas thoroughly and soak them in clean water for 9-10 hours, so that the chickpeas swell well. After the stipulated time, put the chickpeas in a pressure cooker and add black pepper, cinnamon, black salt, cloves, tea bags, large cardamom, a little plain salt, and water. Now put the cooker on the gas and let it come for 6-7 whistles. After this turn off the gas and let the cooker cool down.
  • Now take a pan, put oil in it, and heat it. When the oil becomes hot, add cumin and asafetida and fry it. Then add ginger-garlic paste and let it cook. After a while, add finely chopped onion to the spices and fry till it becomes light brown. After this add tomato puree and cook till the oil separates from the gravy. After the puree is cooked, add half a cup of water to it.
  • When the gravy comes to a boil, add finely chopped green chilies and prepared chickpeas, kasoori fenugreek, and let it cook on low flame for 15 to 20 minutes. Keep stirring the chickpeas in between. When the chickpeas and masala gravy mix well and give fragrance, turn off the gas. Delicious Punjabi Masala Chole is ready. It can be served with paratha, naan or bhature.

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