This Punjabi Chana Masala Recipe or Indian Chickpea Curry is an Authentic North Indian dish with step-by-step photos & instructions. It is also called the Pindi Chole. It is served with Tandoori Roti, Butter Naan, Kulcha (stuffed or Plain) or Bhatura. It is an easy to make dish specially for breakfast or Lunch. Steamed Rice can additionally be served with Punjabi Chole. Bhatura or Bhatoora, as spelt sometimes, is a fried Indian bread made from the all-purpose flour, also known as Maida in Hindi. This healthy, easy and quick recipe, with minimum ingredients does not use tomatoes, Onion or Garlic and thus is the best even for Jains.
So, How to Cook Indian Chickpea Curry?
Well, below is the best and the quickest way to cook this mouth-watering dish. You can increase or decrease the number of people, and the ingredients adjust themselves automatically. The Aroma and taste will leave your senses tantalized for a long time even after you are done eating. So without further ado let us begin:
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings |
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- 250 Grams White Kabuli Chana / Chickpea
- 1/4 TeaSpoon Baking Soda (मीठा सोडा)
- 2 Pc(s) Green Chillies (हरी मिर्च) Julienne Cut
- 2.5 Inch Ginger (अदरक) Julienne Cut
- 1/4 Cup Chopped Fresh Coriander (बारीक कटा हरा धनिया) For Garnishing
- 3 TableSpoon Clarified Butter ( GHEE / घी)
- 1 TableSpoon Cumin Powder (जीरा पाउडर)
- 1 TeaSpoon Red Chilli Powder (लाल मिर्च)
- 2 TeaSpoon Turmeric Powder (हल्दी)
- 2 TableSpoon Channa Masala (चन्ना मसाला) (Like MDH etc) Do not use Chole Masala
- 2 TableSpoon Regular Salt (नमक) As Per Taste
- 2 Sachets TeaBags For Color ( You can use regular tea tied in a muslin cloth or Pomegranate Peel, approx. 3-4 inches long and 2-3 inches wide
Ingredients
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- Soak Chick peas in water with Baking Soda & Two Tea Bags overnight or at least 4-5 hours. Adding Baking Soda and Tea Bags add to the tenderness, color and taste of the chickpeas.
- Make Sure Your Spices are Ready
- In a pressure cooker put the pre-soaked Kabuli Chana (chick peas) & add 3-4 cups water so that the chickpeas are completely immersed in water.
- Add half of the given salt quantity and add any one of the following i.e. either two tea bags or tea tied in a muslin cloth or two pieces of pomegranate peels. Pressure cook for 8 to 10 whistles.
- After pressure cooking / boiling the leave the cooker to release the steam and open once the steam is released. The chickpeas will turn dark in color. Do not throw away this water. This is what adds taste to the dish. Remove the Pomegranate peels or tea bags.
- In a pan saute the green chilies and ginger using clarified butter or Ghee, for approximately 1 minute. Make sure to save some raw chilies and ginger for garnishing.
- Add Jeera Powder/Cumin Powder, Red Chilli Powder, Haldi/Turmeric Powder, Chana Masala, remaining Salt and half cup of water. Stir for few seconds.
- Add the boiled Chana/Chickpeas with its water, from Step 5 to the pan. Stir to mix the Saute Ginger, Green Chilies & Spices with the Chick Peas.
- Add water according to your preference of curry quantity and let it cook it for 15 - 20 minutes a low flame.
- Plate it well and Garnish with Julienne Cut Raw Chilies and Ginger.
Contact Chef: Payal Jethani
Served With: Bhatura, Stuffed or Plain or Butter Naan, Stuffed or Plain Kulcha or Steamed Rice. Boondi Raita, Mango Pickle and onions are good side dishes to be served with Punjabi Chole.
Side Dip: Coriander Chutney also goes well as a side dip to add to the taste.
Tips: Make sure to Julienne Ginger and Green Chilies Properly.
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The recipe was really simple and superb in taste. My guest were really happy. Thank u for sharing it.. waiting for more..