शादी जैसे एकदम चटपटे स्वादिष्ट छोले मसाला बनाने की सबसे आसान विधि। Punjabi Chole Masala Recipe

Ingredients

• 250 g Dried Chickpeas (soaked overnight, about 1¼ cups)
• 0.25 tsp Baking Soda (helps chickpeas stay soft)
• 1 piece Bay Leaf
• 1 piece Cinnamon Stick
• 3 pieces Cloves
• 1 piece Green Cardamom (lightly crushed)
• 2 medium Onion (roughly chopped for blending)
• 5 pieces Garlic Cloves
• 1 inch Fresh Ginger (peeled and chopped)
• 2 pieces Green Chilies (slit lengthwise; optional extra for heat)
• 2 medium Tomatoes (blended into puree)
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (mild, bright red)
• 1 tsp Coriander Powder
• 1 tbsp Chole Masala (store‑bought blend)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 tsp Garam Masala
• 1 tsp Black Salt (Kala Namak)
• 1 tsp Amchur (Dried Mango Powder)
• 2 tbsp Mustard Oil (for cooking the gravy)
• 1 tbsp Mustard Oil (for tadka) (heated until smoking)
• 1 pinch Hing (Asafoetida)
• 3 tbsp Oil for sautéing (neutral oil like sunflower or canola)
• As needed Water (for pressure cooking and adjusting gravy consistency)

Instructions

1. Soak the Chickpeas

   Rinse 250 g dried chickpeas, place them in a bowl, cover with plenty of water and let soak for at least 8 hours or overnight.

   Time: PT8H

2. Pressure‑Cook the Chickpeas

   Drain the soaked chickpeas. In the pressure cooker add the chickpeas, 1 bay leaf, 1 cinnamon stick, 3 cloves, 1 crushed green cardamom, ¼ tsp baking soda and enough water to just cover them. Close the lid, bring to high flame for 5 minutes, then reduce to medium and cook for 15‑20 minutes until soft.

   Time: PT20M

3. Prepare the Onion‑Garlic‑Ginger‑Tomato Paste

   Roughly chop 2 onions, 5 garlic cloves, 1 inch ginger, 2 green chilies and 2 tomatoes. Transfer to a blender, blend to a smooth paste without adding water.

   Time: PT10M

4. Sauté the Paste

   Heat 3 Tbsp oil in a kadhai over medium flame. Add ½ tsp cumin seeds and wait until they crackle. Then add the onion‑garlic‑ginger‑tomato paste. Stir continuously and sauté until the mixture turns deep golden brown, about 12‑15 minutes. Add a few drops of water if it starts to stick.

   Time: PT15M

5. Add Ground Spices

   Stir in 1 tsp turmeric, 1 tsp Kashmiri red chili powder and 1 tsp coriander powder. Cook for 2 minutes until the raw aroma disappears.

   Time: PT2M

6. Combine Chickpeas and Tomato Puree

   Add the cooked chickpeas (with a little of their cooking water) and the blended tomato puree. Sprinkle 1 tsp regular salt now. Mix well.

   Time: PT5M

7. Season the Gravy

   Add 1 Tbsp chole masala, 1 tsp kasuri methi, ½ tsp garam masala, 1 tsp black salt and 1 tsp amchur powder. Stir, cover, and let simmer on low flame for 10‑15 minutes, stirring occasionally and adding water if needed to reach desired thickness.

   Time: PT15M

8. Prepare the Final Tadka (Tempering)

   In a small pan heat 1 Tbsp mustard oil until smoking. Add a pinch of hing, 3 slit green chilies, a few thin ginger strips and a pinch of Kashmiri red chili. Fry for 1‑2 minutes until fragrant.

   Time: PT3M

9. Finish the Dish

   Pour the hot tadka over the simmered chole, give a gentle stir, cover and let rest for 2 minutes so the flavors meld.

   Time: PT2M

10. Serve

    Transfer the chole to a serving bowl and enjoy hot with steamed rice, jeera rice, or deep‑fried poori.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dried Chickpeas: Canned chickpeas (drained)
• Instead of Green Chilies: Jalapeño (less authentic)
• Instead of Tomatoes: Canned tomato puree
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Chole Masala: Homemade chole masala
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Amchur (Dried Mango Powder): Lemon juice (less authentic)
• Instead of Mustard Oil: Vegetable oil (different flavor)
• Instead of Mustard Oil (for tadka): Ghee

Equipment Needed

• Pressure Cooker
• Kadhai or Deep Frying Pan
• Blender or Food Processor
• Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Serving Bowl

Critical Steps — Do Not Skip

• Soaking chickpeas for at least 8 hours
• Pressure‑cooking with baking soda for extra softness
• Properly browning the onion‑garlic‑ginger‑tomato paste
• Adding the final mustard‑oil tadka just before serving

Chef Tips from the Video

• Use fresh ginger and garlic for the brightest flavor.
• For extra depth, roast the whole spices (bay leaf, cinnamon, cloves, cardamom) briefly before adding them to the pressure cooker.
• A dash of sugar can balance acidity if the tomatoes are too sour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in portioned containers for up to 2 months; thaw before reheating.

Room temperature: Not recommended; chole should be kept refrigerated.

Make-Ahead Tips

• Cook the chickpeas a day ahead and store them in their cooking water.
• Gravy can be prepared up to 2 days in advance; reheat gently before adding tadka.
• Tadka can be made separately and stored in a small jar for up to 24 hours.

Frequently Asked Questions